Description
Sizzling Jalapeño Chicken is a flavorful Chinese buffet-style dish featuring tender pieces of chicken velveted with baking soda and coated in rice flour, then fried to a crispy perfection. Tossed in a spicy and sweet soy-based sauce with fresh jalapeños, garlic, and onions, this dish delivers a perfect balance of heat, sweetness, and umami, perfect for a quick and satisfying 30-minute meal.
Ingredients
Chicken Marinade and Coating
- 1 pound boneless skinless chicken, cut into 1-inch pieces
- ¼ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon white pepper
- 2 teaspoons toasted sesame oil
- 4 tablespoons low sodium soy sauce, divided
- ¼ cup rice flour or cornstarch
Sauce and Aromatics
- 2 teaspoons rice vinegar
- 3 tablespoons brown sugar
- 5 cloves garlic, pressed
- ½ onion, diced
- 1-2 jalapeños, thinly sliced
- 2-3 tablespoons oil for frying (such as avocado oil)
- Additional oil as needed for cooking
- 1 tablespoon water (for marinade slurry)
- ½ teaspoon kosher salt (for marinade slurry)
- ¼ cup water (for sauce)
Instructions
- Velvet the Chicken: In a bowl, mix 1 tablespoon water, baking soda, ½ teaspoon kosher salt, granulated sugar, white pepper, toasted sesame oil, and 1 tablespoon soy sauce until the baking soda dissolves. Add the chicken pieces and let them marinate for 10-15 minutes to tenderize. Then stir in the rice flour or cornstarch to evenly coat all the chicken pieces.
- Fry the Chicken: Heat 2-3 tablespoons of oil in a deep skillet over medium-high heat. Add about one-third to one-half of the coated chicken pieces in a single layer. Cook undisturbed for 2-3 minutes to develop a crispy crust, then flip and cook the other side for another 2-4 minutes until fully cooked and golden. Remove the cooked chicken to a plate, add more oil if needed, and repeat with the remaining chicken.
- Prepare the Sauce: In a separate bowl, whisk together the remaining 3 tablespoons soy sauce, brown sugar, rice vinegar, and ¼ cup water. Set this sauce mixture aside.
- Sauté Aromatics: Using 1 tablespoon oil left in the pan, sauté the diced onions and half of the sliced jalapeños for 2 minutes until fragrant and slightly softened. Add the pressed garlic and cook for an additional 30 seconds until aromatic.
- Combine and Finish: Pour the prepared sauce into the pan with the aromatics and bring it to a simmer. Add the fried chicken pieces back into the pan along with the remaining jalapeños. Toss to coat everything evenly in the sauce. Serve immediately with fluffy steamed rice.
Notes
- Velveting the chicken with baking soda helps tenderize the meat for a juicier texture.
- Adjust the number of jalapeños according to your desired spice level.
- Rice flour or cornstarch coating helps create a crisp exterior when frying.
- Use low sodium soy sauce to control the saltiness of the dish.
- This dish pairs best with steamed white or jasmine rice.
- For a gluten-free version, ensure soy sauce is gluten-free or use tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
