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

Add the cornstarch and toss until all of the chicken is well coated. Set this aside until you are ready to fry the chicken.

In a separate, smaller bowl, add the soy sauce, water, brown sugar, and garlic and whisk well to combine. Set that aside.

Slice the jalapenos into ¼ inch slices. Remove seeds for milder taste or leave them in for a kick. Set aside.

Add four inches of vegetable oil to a heavy bottomed pot and heat the oil to 315 degrees F.

Lower the chicken into the hot oil one piece at a time. Fry in batches to avoid overcrowding. Fry for 5-6 minutes, turning at halfway mark.

After frying, increase the oil temperature to 350 degrees and return all chicken for a second fry for 3-4 minutes for extra crispness.

Remove the chicken from the oil and drain well.

In a large skillet over medium-high heat, add the sauce mixture and bring to a boil.

Once boiling, add the fried chicken and sliced jalapenos. Toss well to coat.

Continue to move the chicken in the skillet until the sauce thickens and water content evaporates.

Transfer to a plate and garnish.