Description
Empress Chicken is a bold and flavorful dish featuring crispy fried chicken pieces coated in a savory, sweet, and spicy sauce with hints of garlic, ginger, and soy. It’s perfect served over rice or steamed veggies and brings restaurant-style flavor straight to your kitchen.
Ingredients
For the Chicken:
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1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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1/2 cup cornstarch
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2 eggs, beaten
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1/2 tsp salt
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1/2 tsp black pepper
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Vegetable oil, for frying
For the Empress Sauce:
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1/4 cup soy sauce (or tamari for gluten-free)
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2 tbsp hoisin sauce
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2 tbsp rice vinegar
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2 tbsp brown sugar
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1 tbsp chili garlic sauce (like sambal oelek; adjust to taste)
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1 tsp sesame oil
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 tsp cornstarch + 1 tbsp water (for slurry)
Optional Garnish:
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Sliced green onions
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Toasted sesame seeds
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Crushed red pepper flakes
Instructions
Fry the Chicken
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Pat chicken dry and season with salt and pepper.
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Dip each piece into beaten egg, then dredge in cornstarch.
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Heat about ½ inch of oil in a skillet over medium-high heat.
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Fry chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
2. Make the Sauce
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In a small bowl, whisk together soy sauce, hoisin, rice vinegar, brown sugar, chili garlic sauce, sesame oil, garlic, and ginger.
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Pour into a skillet over medium heat and bring to a simmer.
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Mix the cornstarch slurry (cornstarch + water) and stir it into the sauce. Simmer for 1–2 minutes until thickened.
3. Combine & Serve
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Add the fried chicken to the skillet and toss to coat evenly in the sauce.
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Serve over white rice, jasmine rice, or steamed vegetables.
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Garnish with green onions, sesame seeds, or red pepper flakes if desired.
Notes
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Swap chicken for tofu or shrimp for a variation.
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Add stir-fried veggies like broccoli, bell peppers, or snap peas for a full meal.
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Store leftovers in the fridge for up to 3 days.