Description
Empress Chicken is a perfectly balanced Chinese-American dish featuring crispy, lightly coated chicken tossed in a sweet, savory, and slightly spicy glaze. Unlike deep-fried General Tso’s Chicken, Empress Chicken is stir-fried, making it a lighter but equally flavorful option. This easy homemade recipe captures the signature takeout flavors while allowing for healthier variations. Serve it over steamed rice or noodles, and enjoy a delicious meal in under 30 minutes!
Ingredients
For the Chicken:
- 1 lb chicken breast, cut into bite-sized pieces
- ¼ cup cornstarch (for a light, crispy coating)
- 1 tbsp soy sauce (to season the chicken)
- 1 tbsp vegetable oil (for stir-frying)
For the Sauce:
- 3 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce (adds depth and mild sweetness)
- 1 tbsp rice vinegar (enhances tanginess)
- 2 tbsp honey (for balanced sweetness)
- 1 tbsp minced garlic (for aromatic flavor)
- 1 tbsp freshly grated ginger (adds a subtle zing)
- 1 tsp red chili flakes (adjust for spice preference)
- ¼ cup water
- 1 tsp cornstarch, mixed with 2 tsp water (for thickening)
Garnishes & Serving:
- 1 tsp sesame seeds (for garnish)
- 2 tbsp green onions, chopped
- Steamed rice or noodles (for serving)
Instructions
Step 1: Prepare the Chicken
- Pat the chicken dry with a paper towel to remove excess moisture.
- In a bowl, toss the chicken pieces with soy sauce and let it marinate for 5 minutes.
- Coat the chicken lightly with cornstarch, ensuring an even, thin layer.
Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, and red chili flakes.
- Stir in water and cornstarch slurry to help thicken the sauce. Set aside.
Step 3: Cook the Chicken
- Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
- Add the coated chicken pieces in a single layer, ensuring they are not overcrowded.
- Stir-fry for 4-5 minutes, flipping occasionally, until golden brown and crispy.
- Remove the chicken from the pan and place it on a plate lined with paper towels to absorb excess oil.
Step 4: Finish with the Sauce
- Lower the heat to medium, then pour the prepared sauce into the pan.
- Stir well and let the sauce simmer for 1-2 minutes until it thickens.
- Return the cooked chicken to the pan and toss it in the sauce, coating each piece evenly.
- Stir-fry for another 1-2 minutes, ensuring a glossy, caramelized glaze.
Step 5: Garnish & Serve
- Sprinkle with sesame seeds and chopped green onions.
- Serve hot over steamed rice or noodles for a complete meal.
Notes
✅ Use High Heat – Cooking the chicken on high heat ensures a crispy texture while keeping the inside tender.
✅ Do Not Overcrowd the Pan – Cook the chicken in batches if necessary to avoid steaming.
✅ Adjust the Spice – Add more chili flakes or Szechuan peppercorns for extra heat.
✅ For Extra Crispiness – Double coat the chicken in cornstarch or air-fry it for a healthier crispy option.
✅ Storing & Reheating:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat with a splash of water to revive the sauce.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: lunch
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate
- Calories: ~350
- Sodium: ~600mg
- Fat: ~10g
- Carbohydrates: ~25g
- Protein: ~30g