1- Diving into this recipe is straightforward and fun, starting with prepping your ingredients for the best outcome. First, take the 2 pounds of boneless, skinless chicken thighs and cut them into 1-inch pieces, then coat them evenly with ¼ cup cornstarch, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. This step gives the chicken its signature crispy texture when cooked.

2- Next, heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat and pan-fry the coated chicken until it’s browned and cooked through, which takes about 5-7 minutes per side. Once done, mix together the sauce: ⅓ cup soy sauce, ⅓ cup water, ⅓ cup packed light brown sugar, 1 teaspoon sesame oil, and 2 teaspoons minced garlic in a bowl.

3- Then, add ½ a diced yellow onion and 2 large thinly sliced jalapeno peppers to the skillet with the chicken. Pour in the sauce mixture and stir everything together, cooking until the onions and jalapenos soften and the sauce thickens slightly, about 5 more minutes. Finally, garnish with sesame seeds and serve over cooked white rice for a complete meal that serves 6 in just 30 minutes total.