Chinese Jalapeno Chicken Recipes

CHINESE JALAPENO CHICKEN RECIPE

Steps:

• In a sealable plastic bowl or bag combine the chicken and cornstarch shake well until the chicken is evenly coated. Allow standing for 5 minutes.
• Heat 4 cups of vegetable oil in a deep fryer to 375 degrees. Add the chicken and deep fry in batches until the chicken is crispy and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
• Heat 2 teaspoons of vegetable oil in a wok or large skillet. Add jalapenos and stir-fry for 1 minute. Remove from the wok and set aside. Add chopped garlic, rice wine, soy sauce, jalapenos, and the chicken to the wok. Stir-fry for about a minute. Add the sugar and cook until the sauce has thickened and the mixture is heated through.

JALAPENO CHICKEN

Steps:

• Heat oil in a wide non-stick pan over medium heat.
• Add the chicken, garlic paste, ginger paste, soy sauce, Sriracha sauce, lemon juice, finely chopped jalapenos, salt, pepper and mix everything together.
• Cover the pan and cook for about 8 minutes on medium high heat until chicken is fully cooked.
• Remove the lid and let it cook for a few more minutes When the water has almost evaporated, lower the the heat and add cream cheese and heavy cream. Mix thoroughly and cook for about 1 minute.
• Garnish with jalapenos and green onions.
• Serve immediately with rice. Enjoy!

JALAPENO CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
• In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet.
• In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.
• Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.

CHINESE JALAPENO CHICKEN RECIPE - (4.3/5)

Steps:

• In a Zip-lock sealable plastic bag combine the chicken and cornstarch shake well until the chicken is evenly coated. Allow to stand for at least 5 minutes. Heat 4 cups of vegetable oil in a deep fryer to 375°F. Add the chicken and fry in batches until the chicken is crispy and fully cooked (internal temperature is 165°F). Drain on paper towels. Heat 2 teaspoons of vegetable oil in a wok or large skillet. Add jalapenos and stir-fry for 1 minute. Remove from the wok and set aside. Add chopped garlic, rice wine, soy sauce, jalapenos, and the chicken to the wok. Stir-fry for about a minute. Add the sugar and cook until the sauce has thickened and the mixture is heated through.

SPICY JALAPEñO CHICKEN STIR FRY

Steps:

• In a zip lock bag or mixing bowl, mix chicken, cornstarch, soy sauce, rice cooking wine. Marinate for 10-15 minutes.
• Heat olive oil on high heat in a wok or cooking pan. Add diced chicken and stir-fry for about 3 minutes or until no longer pink on outside.
• Add the chili sauce/paste and 1 tbsp of soy sauce and stir fry together.
• Add the chopped jalapenos and stir fry together for 3-5 minutes.
• Add the spring onions and stir fry together. We're adding this last, because we don't need this to cook long, we want them to still be pretty vibrant green when we're done.
• Cook for another minute or 2 until the center of the chicken is no longer pink.
• Remove from heat and serve hot!

JALAPENO CHICKEN

Steps:

• Melt butter in a skillet.
• Add lemon juice, worchestershire sauce, and jalapeno to taste (best to use mild - more flavor, less hot), salt and pepper to taste.
• Add chicken, simmer about 10-15 minutes, or until chicken is thouroughly cooked.
• Can thicken sauce slightly with flour. Best way is to dredge chicken in flour before adding to skillet.
• Serve over rice.

ASIAN JALAPENO CHICKEN

Steps:

• Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside. In a small bowl, combine cornstarch and 1 tablespoon water; set aside. In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken. Serve immediately, garnished with sesame seeds and cilantro, if desired.