Empress Chicken

Empress Chicken

Empress Chicken – Chinese Food

Empress Chicken Recipes ( 45 mins)

Ingredients (Servings 4)

  • 1 1cups chicken broth
  • 1cup cornstarch
  • 141cup cornstarch
  • 3cup sugar
  • 1cup dark soy sauce (tamari)
  • 1cup white vinegar
  • 3 -4 garlic cloves, minced
  • 1cup soy sauce
  • 3 lbs boneless skinless chicken breasts, cubed
  • 1 1teaspoons fresh ginger, chopped
  • 2 cups green onions, minced (one bunch)
  • 1 large egg, beaten
  • 8 small hot peppers, diced (I used jalapenos)


  1. Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
  2. Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
  3. Add cornstarch and mix chicken until coated.
  4. Deep fry in hot oil until golden brown.
  5. Drain on paper towels.
  6. Place a small amount of oil in wok and heat to very hot.
  7. Add onions and peppers and stir fry 30 seconds.
  8. Stir in sauce mixture (shake again first).
  9. Cook until thick. If it gets too thick, add some water until desired consistency.
  10. Add chicken and cook until hot and bubbly.
  11. Serve over hot rice.

Totally yummy! I had never had Empress Chicken but it is definitely a family favorite now! I made it as directed – almost. 🙂 I’m a complete heat wimp and when I saw the amount of Jalapenos I knew I’d have to cut it back. I used only two but had hot pepper flakes ready in case I wanted a bit more zing. Not necessary for our tastes. Two were just perfect for us. Thanks Charmie for a meal that will be a regular here!

This looked liked a lot of work when I skimmed over the recipe but it was surprisingly very easy and oh so good!. Chinese food in NYC is really bad unless you go to a 5 star places. This chicken was 10 stars. The sauce was lovely and the chicken in the cornstarch didn’t come out heavy or anything. I actually forgot to cut the chicken tenders into pieces but they were really good in strips. I would of normally served this over rice but we ate dim sum with this so I just served over fresh peppers with extra sauce. The only thing I did was replace the sugar with a smaller amount of honey and a little less soy but thats only because of my diet. Thanks

This is a wonderful recipe that we will repeat often. I did use the lessor amount of cornstarch in the sauce and the result was a tangy, sweet and spicy, perfectly thickened sauce that coated the chicken just right. I added a diced green pepper and used 1 healthy tsp of Indian style extra hot pepper flakes because I had no hot peppers in the house. It was smokin’ hot and we loved every fire breathing bite! I have to say this dish surpasses most of the Asian restaurants I have eaten at. I thought a light garnish of toasted sesame seeds might be good as well. Thanks so much for sharing a real keeper.

SOOO good! Hubby said it was one of the best meals I’ve ever cooked! With the exception of not having dark soy sauce and only using 2 jalapeno peppers, I did everything as the recipe said. There was plenty of sauce, and towards the end of the meal, it started to get a little thick, but that’s an easy fix. I was just happy that I finally got a sauce to thicken like it’s supposed to! Next time I may add some more veggies, but other than that (and the dark soy sauce that I have to try), no changes!

This is a very good chicken recipe. I followed the ingredients per recipe except I didn’t add hot peppers due to personal preference. I added 4 veges to stir-fry stage: asparagus, water chestnuts, mushrooms and green peppers . There was plenty of sauce to cover veggies and chicken.

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