Empress Chicken – Chinese Food
Empress Chicken Recipes ( 45 mins)
Ingredients (Servings 4)
- 1 1⁄2 cups chicken broth
- 1⁄2 cup cornstarch
- 1⁄4–1⁄2 cup cornstarch
- 3⁄4 cup sugar
- 1⁄4 cup dark soy sauce (tamari)
- 1⁄2 cup white vinegar
- 3 -4 garlic cloves, minced
- 1⁄2 cup soy sauce
- 3 lbs boneless skinless chicken breasts, cubed
- 1 1⁄2 teaspoons fresh ginger, chopped
- 2 cups green onions, minced (one bunch)
- 1 large egg, beaten
- 8 small hot peppers, diced (I used jalapenos)
- Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
- Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
- Add cornstarch and mix chicken until coated.
- Deep fry in hot oil until golden brown.
- Drain on paper towels.
- Place a small amount of oil in wok and heat to very hot.
- Add onions and peppers and stir fry 30 seconds.
- Stir in sauce mixture (shake again first).
- Cook until thick. If it gets too thick, add some water until desired consistency.
- Add chicken and cook until hot and bubbly.
- 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.