This is a new one for me. I have never heard of Jalapeño chicken until it was requested by a friend. Popular in Asian buffets, this dish is the result of a blend between Asian and Hispanic cuisine. Golden fried chicken coated in a tangy and savory sauce, accompanied by spicy jalapeños and sweet carrots… this dish overall is a sensational dish for your tastes buds that leaves you wanting more. Take a look down below for my recipe and enjoy!
Recipe serves: 3 adults
Prep time: 15 minutes
Cook time: 15 minutes
1 Chicken breast, cut into bite sized chunks
1 Carrot, peeled and sliced at a diagonal
1/2 white onion, cut into chunks
1 Green bell pepper, cut into bit sized chunks
2 Jalapeño peppers, sliced into coins
3 Large garlic cloves, minced
2 cups white rice
Oyster sauce, 1 1/2 Tbsp
Soy sauce, 1 Tbsp
White sugar, 1/2 Tbsp
Sesame Oil, 1/2 Tbsp
Water, 2 Tbsp
Red pepper flakes, 1/4 to 1/2 tsp
Rice flour [or regular flour,] 1 1/2 Tbsp
Corn starch, 1/2 Tbsp
Black pepper, pinch
Vegetable oil [or peanut oil,] 3 Tbsp
- Start your rice if you are cooking in a rice cooker. If you are using instant rice wait until the end.
- In a dish combine your oyster sauce, soy sauce, white sugar, sesame oil, water, and red pepper flakes.
- Gently hammer your chicken to tenderize [do not hammer flat however.] Place in a bowl and add salt, pepper, rice flour, and corn starch. Evenly coat the chicken. Let the chicken sit out to warm up a little before frying.
- Place your onion, green bell pepper, jalapeño pepper, and garlic into a bowl. [Leave carrots out as they take longer to cook.]
- Place your sauce dish, chicken bowl, and vegetable bowl over near your burner. This will make it easier to cook at a high temperature and not burn your dish.
- In a wok, place your vegetable oil [or peanut oil] and turn the burner onto medium high. Let the oil heat up until hot.
- Throw the chicken into the wok, laying the chicken evenly in the oil. Wait until one side reached a golden brown color and then turn the chicken over to fry the other side. Once fully fried, remove from wok and let train on a plate lined with a paper towel.
- Toss carrots into the wok and fry for five minutes. Add in the remaining vegetables.
- Slowly pour in a little at a time your sauce. Wait until it coats your vegetables and isn’t pooling at the bottom. Repeat process until you have used half of the sauce.
- Add chicken back in.
- Slowly add the remaining sauce, making sure that it is coating the veggies and meat and not sitting at the bottom of the pan. Move quickly to not burn. This entire sauce process should take no more then 10 minutes, as the vegetables will become soft otherwise and not crisp.
- Turn off burner and serve the dish with white rice.
There you have it! A delicious recipe that is the perfect blend between Asian and Hispanic cuisine. I would love it if you would tag me in any photos that you may post re-creating this dish! Be sure to leave any comments down below and reach out to me if you have any questions! Feel free to subscribe to my blog as well! I would love to stay in touch!
Until next time, take care.
To make gluten free]
– Replace soy sauce with Tamari[gluten free natural soy sauce]
– Replace oyster sauce with gluten free oyster sauce