Cut the chicken thighs into bite-sized pieces. Season them with salt and coarse ground black pepper for a flavorful base.

Then, in a mixing bowl, toss the chicken with flour and cornstarch, making sure each piece is well-coated. This will give your chicken that perfect crispy texture once fried.

In a frying pan or deep skillet, heat the oil over medium-high heat. Before adding the chicken, make sure the oil is heated. You can test it by putting a small piece in; if it sizzles, you are ready to go.

Fry the chicken in batches to avoid overcrowding the pan, for about 4-5 minutes per side, until golden brown and crispy.

Once done, remove the chicken and place it on a paper towel-lined plate to drain excess oil.

In a small saucepan, mix together soy sauce, sugar, water, ground ginger, and minced garlic.

Bring the mixture to a simmer over medium heat, stirring occasionally to prevent burning. Let it cook until the sauce thickens and becomes sticky—about 5 minutes.

Once the sauce is ready, toss your crispy fried chicken pieces into it. Make sure every piece is generously coated. This is where the magic happens—the sticky, savory, garlicky sauce clings to the crispy chicken for that irresistible flavor combo.

Add sliced jalapenos to the mix for a subtle kick of heat. If you love things spicy, feel free to add extra jalapenos or even a drizzle of sriracha for that extra punch!