Place the prepared chicken thighs into a bowl and sprinkle with salt and ground black pepper. Toss to coat well.

Add the cornstarch to the seasoned chicken and toss until all pieces are well coated.

In another bowl, combine the soy sauce, water, brown sugar, and minced garlic. Whisk well until everything is blended together.

Slice the jalapenos into 1/4 inch slices. Remove seeds for less heat if desired.

In a heavy-bottomed pot, add four inches of vegetable oil and heat it to 315 degrees F.

Carefully lower each piece of coated chicken into the hot oil one by one and fry in batches for about 5–6 minutes.

Increase oil temperature to 350 degrees F and return all chicken back into the pot for an additional fry lasting about 3–4 minutes.

In a large skillet over medium-high heat, pour in your prepared sauce mixture and bring it to a boil.

Once boiling, add all of your fried chicken pieces along with sliced jalapenos into the skillet and toss well.

Continue tossing until the sauce thickens and reduces.

Transfer everything onto a plate once done cooking. Garnish if desired.