Jalapeño Chicken

1 lb chicken, cut into bite-size pieces
1/4 cup corn starch
1/4 cup soy sauce
1/4 cup Shaoxing wine, or substitute rice wine vinegar
3 tbsp brown sugar
1/2 cup vegetable oil
3 cloves garlic, minced
2 jalapeños, thinly sliced on the round

Combine chicken with cornstarch until coated. Set aside.

Combine soy sauce, Shaoxing wine/rice wine vinegar, and brown sugar. Stir until sugar is dissolved. Set aside.

Heat oil in a wok or skillet. Fry chicken until crisp. Remove and drain on paper towels.

Remove excess oil from skillet, leaving one tbsp. Add garlic and jalapeños and cook until aromatic, ~1 minute.

Return chicken to skillet, add sauce, and cook until sauce is thickened.

Great over rice.