Step 1: Coat and Marinate the Chicken

In a bowl, combine the sliced chicken and cornstarch. Mix well until all pieces are evenly coated. This step gives the chicken a slightly crispy texture when fried. Let the chicken sit for about five minutes while you prepare the sauce.

Step 2: Prepare the Sauce

In a separate small bowl, mix the soy sauce, Chinese cooking wine, and brown sugar. Stir well until the sugar is fully dissolved. This mixture will be added later to create a glossy, flavorful sauce that coats the chicken beautifully. Set it aside.

Step 3: Cook the Chicken

Heat a wok or a large skillet over medium-high heat. Add the vegetable or peanut oil and allow it to get hot but not smoking. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Fry until the chicken turns golden brown and is fully cooked, about three to four minutes per side. Use a slotted spoon to remove the cooked chicken from the pan and place it on a plate lined with paper towels to absorb excess oil.

Step 4: Sauté the Garlic and Jalapeños

Remove most of the oil from the pan, leaving only about one tablespoon. Add the minced garlic and sliced jalapeños, stirring continuously for about 30 to 40 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 5: Combine Everything

Return the cooked chicken to the pan and pour in the prepared soy sauce mixture. Stir well to coat the chicken evenly. Let everything cook together for two to three minutes, allowing the sauce to thicken slightly and cling to the chicken. If you prefer a thicker sauce, you can mix half a teaspoon of cornstarch with one tablespoon of water and add it to the pan.

Step 6: Serve and Enjoy

Once the sauce has thickened and the chicken is well coated, remove the pan from heat. Serve immediately over steamed white rice, brown rice, or even noodles.