Begin by cutting the boneless chicken thighs into bite-sized pieces. Season the chicken generously with salt and pepper.

In a mixing bowl, combine flour and cornstarch. Dredge each chicken piece in this mixture, shaking off excess.

Pour sufficient oil into a frying pan and heat over medium-high until shimmering (about 3-5 minutes).

Add the coated chicken pieces to the hot oil in batches, frying for about 4-5 minutes per side until golden brown.

In a separate pan, combine soy sauce, sugar, minced garlic, and grated ginger over medium heat, simmering for 3-5 minutes.

Once the sauce thickens, toss the fried chicken pieces in the pan until coated with the sauce.

Slice jalapeños into thin rings, fry them in a small pan until crispy (about 2-3 minutes), and drain on paper towels.