Crispy Spicy Chicken

I used a cast iron dutch oven to fry my chicken, you may use the same, a large frying pan, wok or a cast iron skillet.

Cut chicken into 1 inch pieces. Slice Jalapeno into thin slices, if using.

Heat oil on medium-high heat, as the oil heats up go ahead and make the chicken coating. Add flour to a large bowl, add the cornstarch, salt and pepper.

(You’ll be cooking the chicken in batches, all the chicken pieces will not fit in the pan at once.) Coat the chicken in the flour mixture, shake access flour off chicken, and fry in pan. Repeat the process till all the chicken is cooked. Remove with a slotted spoon.

While the chicken is cooking, its a great use of time to make the sauce. Mix soy sauce, sugar, water, red pepper flakes, ginger and garlic.

Once the chicken is cooked, add Jalapenos to the oil and fry for 1-3 minutes, remove with the slotted spoon and place them with the chicken.

Add the sauce you made to the pan, on medium heat. When mixture reaches a nice thick boil, turn heat off. When you’re ready to serve chicken, add to the pan and coat the chicken. Serve and enjoy! I generally serve it with perfectly cooked white rice. (Seriously, use this method to cook white rice.)

Ingredients

• 1 1/2 pounds chicken thighs, boneless/skinless

• 1-2 slices Jalapenos (optional)

• 1/2 teaspoon sea salt

• 1/2-3/4 cups flour

• 1/4 cup cornstarch

• 1/4 teaspoon ground black pepper

• oil for frying, vegetable usually

• 1/2 cup reduced sodium soy sauce

• 1/2 cup brown sugar

• 1/2 tablespoons water

• 1/2 teaspoon ground ginger

• 2 tablespoons garlic, minced

• 1/2 teaspoon red pepper flakes