
Crispy, tender chicken tossed in a sweet-spicy jalapeño sauce — a fast weeknight favorite that’s ready in 30 minutes and perfect over rice or mashed potatoes.

This Jalapeño Chicken is one of those weeknight winners I reach for when I want something bold without spending hours in the kitchen. I first made this dish on a rainy Thursday when pantry ingredients were limited and a bag of chicken tenderloins stared back at me. The crunch from the cornstarch coating and the syrupy, sweet-spicy sauce balanced by bright jalapeño heat immediately earned it a permanent place in our rotation. It’s crispy on the outside, tender inside, and has that sticky glaze that makes everyone go back for seconds.
I love how efficiently it comes together: a quick dredge, a short fry, and a five-minute sauce finish that thickens beautifully. The texture contrast — crisp bites against a glossy, slightly sticky sauce — is what keeps me making it. I often serve this over steamed rice or buttery mashed potatoes so the sauce can be soaked up; once at a family gathering my nephew scraped his bowl clean and announced it must be put on repeat. That kind of reaction is why I cook.
My family quickly labeled this a ‘keeper’ the first time I cooked it. I discovered a small trick early on — browning the chicken quickly without fully cooking it, then finishing it in the sauce — which keeps the pieces juicy and ensures the sauce clings to the chicken perfectly.
My favorite part is how the sauce brings everyone together at the table — the sticky, tangy glaze is irresistible to both kids and adults. Once, after a long week, a friend described it as ‘hug food’ because it felt comforting yet exciting with the jalapeño kick. That memory is why this dish often shows up at casual dinners and potlucks.
Cool leftover pieces to room temperature (no more than two hours at room temp), then transfer to airtight containers. Refrigerate for up to 3 days. When reheating, add 1–2 tablespoons of water or chicken stock to restore sauce consistency and reheat gently over medium-low heat to avoid drying out the chicken. For freezing, place cooled chicken in freezer-safe containers with a layer of sauce on top to protect texture; use within 8 weeks. Thaw overnight in the refrigerator before reheating.
If you need gluten-free, swap lite soy sauce for tamari or gluten-free coconut aminos (taste will be slightly less salty but still umami). For lower sugar, reduce brown sugar to 1/4 cup total and add a teaspoon of honey or a sugar substitute to maintain glaze thickness. For dairy-free and nut-free fans, this recipe is naturally compliant — just ensure your oil choice is safe for allergies (avoid peanut oil if nut-sensitive). To swap chicken, use firm tofu for a vegetarian version and fry until golden before finishing in the sauce.
Serve the glazed chicken over steamed jasmine or basmati rice to soak up sauce, or pair with creamy mashed potatoes for a comforting plate. Brighten with chopped scallions, cilantro, or a squeeze of lime. For texture contrast, serve with a simple cabbage slaw or steamed broccoli. For a family-style dinner, place the chicken on a large platter with bowls of rice and sides so guests can build their own plates.
This dish draws on American comfort-food sensibilities with nods to Asian flavor profiles — the salty-sweet balance from soy and brown sugar plus sesame oil aromatics is reminiscent of East-Asian glazed preparations. Using ketchup as a sweet-tangy base is a practical American shortcut that gives the sauce body and color, while jalapeños add a Southwestern heat note. The result is a hybrid that feels both familiar and adventurous.
In summer, use fresh, very ripe jalapeños or swap in charred poblanos for a smoky, milder flavor. In winter, add a teaspoon of grated ginger with the garlic for warmth. For holiday gatherings, multiply the quantities and finish with toasted sesame seeds and thinly sliced red chilies for a festive look. Swap the rice for roasted root vegetables for a heartier seasonal plate.
Make the sauce ahead and refrigerate in a jar for up to 4 days. When ready, brown the chicken and simply warm the sauce and toss to finish — this cuts active time to under 15 minutes. For lunch portions, pack chicken and rice separately to preserve texture; reheat briefly in the microwave with a splash of water to refresh the sauce.
Finish strong: this dish is easy to make your own. Tinker with sugar, spice, and acid to match your taste, and don’t be afraid to double the sauce for saucier leftovers. Happy cooking — I hope this becomes a hands-down favorite in your household as it is in mine.
Dredge the chicken just before frying to keep the cornstarch from becoming gummy—excess moisture causes clumping.
If the sauce thickens too much while resting, thin with a tablespoon of water or stock; reheat gently to restore glaze shine.
To reduce sodium, use low-sodium soy sauce or dilute with a tablespoon of water and an extra teaspoon of vinegar, tasting as you go.
This nourishing jalapeño chicken — sweet & spicy crispy bites recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Jalapeño Chicken — Sweet & Spicy Crispy Bites recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a large mixing bowl, toss 1 pound chicken tenderloins with 1/2 cup cornstarch until evenly coated. Shake off excess to keep coating light.
Heat 1 cup high-temperature oil in a large skillet over medium-high heat. Brown chicken pieces 2 minutes per side until golden; they do not need to be cooked through. Remove and drain on paper towels.
Wipe the skillet or use another pan. Add 2 teaspoons sesame oil, then 1 small chopped onion and 3 sliced jalapeños. Sautée over medium heat until softened and slightly browned, about 4–5 minutes.
Add 1/3 cup lite soy sauce, 2 teaspoons vinegar, 1/3 cup brown sugar, 4 minced garlic cloves, and 1/3 cup ketchup to the pan. Whisk to combine and dissolve the sugar.
Return the browned chicken to the skillet and stir to coat. Simmer over medium for 4–6 minutes until sauce thickens and coats the chicken. Serve hot over rice or mashed potatoes.
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