Empress Chicken
Transform your dinner table into a royal feast with Empress Chicken, a crispy, golden-fried delight coated in an irresistible sweet-and-savory sauce. This Chinese-inspired dish features tender, bite-sized chicken pieces dipped in a perfectly seasoned batter, then fried to crunchy perfection. The richly flavored sauce, made with soy sauce, hoisin, garlic, ginger, and a touch of heat from dried red chilies, wraps each bite in a bold umami punch. Topped with optional scallions and sesame seeds for a touch of freshness, this easy yet elegant recipe comes together in under 45 minutes and is perfect for weeknight meals or making a statement at your next dinner party. Serve piping hot with steamed rice or stir-fried vegetables for a complete, restaurant-quality experience at home. Keywords: Empress Chicken recipe, crispy chicken, sweet and savory sauce, Chinese-inspired dish, quick dinner idea, family-friendly meal.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 large Eggs
- 0.25 cup Water
- 2 cups Vegetable oil (for frying)
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Sugar
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 3 Dried red chilies
- 1 teaspoon Cornstarch (for sauce)
- 1 tablespoon Water (for sauce)
- 2 Scallions, sliced (optional garnish)
- 1 teaspoon Sesame seeds (optional garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a mixing bowl, combine cornstarch, all-purpose flour, baking powder, salt, and black pepper. Whisk to mix well.
In another bowl, beat the eggs with water. Gradually add the wet ingredients to the dry mixture to form a smooth batter.
Heat the vegetable oil in a deep skillet or wok over medium-high heat.
Dip each piece of chicken in the batter, ensuring it is fully coated, and gently place it in the hot oil. Fry in batches to avoid overcrowding the pan.
Cook the chicken pieces until golden brown and cooked through, about 4-5 minutes per batch. Remove and set on a plate lined with paper towels to drain excess oil.
To prepare the sauce, combine soy sauce, hoisin sauce, rice vinegar, sugar, minced garlic, minced ginger, and dried red chilies in a small bowl.
In a separate bowl, mix the cornstarch with water to create a slurry.
Heat a clean skillet or wok over medium heat and add the sauce mixture. Bring it to a simmer, then stir in the cornstarch slurry to thicken the sauce.
Once the sauce reaches your desired consistency, add the fried chicken to the skillet and toss to coat evenly in the sauce.
Transfer the Empress Chicken to a serving plate and garnish with sliced scallions and sesame seeds, if desired.
Serve hot over steamed white rice or alongside stir-fried vegetables.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
