Empress Chicken
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My Empress Chicken recipe combines juicy chicken pieces with a uniquely sweet, savory, and spicy sauce. Inspired by the popular takeout dish, my homemade version is ready in 15 minutes!
If your family is anything like mine, they love Chinese takeout. My wallet, on the other hand…
In an effort to eat at home more often, I’ve been recreating our favorite takeout dishes, and this Empress Chicken has quickly become one of my most requested dinners in our house. It features tender pan-fried chicken coated in a sweet, savory, and slightly tangy sauce that’s every bit as satisfying as the restaurant version. I reckon the crispy garlic scattered throughout the sauce is what really takes it over the top.
Arman’s tips before starting
Fry the chicken in batches. The first time I tested this recipe, I crowded the pot, which caused the oil temperature to drop and made for soggy, unevenly cooked chicken. Giving the chicken plenty of space keeps it crispy and golden.
Use a thermometer for the oil. Guessing the oil temperature can be risky. If it’s too hot, the outside will brown before the chicken cooks through. Too cool, and the coating can turn greasy or gummy. A thermometer takes out the guesswork.
Adjust the sauce consistency. If it isn’t thick enough, mix a tablespoon of water with cornstarch to make a slurry, then fold it into the sauce as it simmers. If the sauce is too thick, add a splash of water or chicken broth.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken breasts. I tested a few different cuts of chicken and strongly preferred the texture of boneless, skinless chicken breast. Chop them into equal, bite-sized pieces.
- Eggs. For binding the other ingredients.
- Flour and cornstarch. To act as a ‘breading’ for the chicken. The cornstarch gives it that extra tenderness.
- Oil. For frying. Opt for an oil with a high smoke point, such as vegetable or peanut oil.
- Sesame seeds and green onions. To garnish.
For the sauce:
- Honey. Adds a sticky sweetness that complements the salty and umami flavors.
- Soy sauce. Use tamari or gluten-free soy sauce if needed.
- Ketchup. Adds a subtle sweetness.
- White sugar. Trust me, just a pinch is all you need to balance out the other ingredients. Powdered sugar also works.
- Rice vinegar. To tenderize the chicken and add acidity. You can find it at any mainstream grocery store or Asian market. White vinegar also works, but you’ll want to add an extra 1/4 teaspoon of sugar.
- Sesame oil. A must for stir-fries! A little goes a long way, so don’t go overboard.
- Cornstarch. To thicken the sauce.
- Chili oil. For a little heat. If you’re not a fan of spice, you can omit this.
- Garlic. Always use freshly minced garlic, not the powdered stuff!
How to make Empress Chicken
Step 1- Prep. Dip the chicken pieces in the egg, followed by the flour mixture. Shake off excess flour.
Step 2- Fry. Heat oil in a deep pot. Once it reaches 350F/175C, add the dredged chicken and cook until golden brown. Transfer to a paper towel-lined plate and repeat with the remaining chicken.
Step 3- Make the sauce. Combine all of the sauce ingredients except for the chili oil and garlic.
Step 4- Assemble. Heat chili oil in a wok over medium heat. Once hot, add the garlic and cook for 30 seconds. Add the sauce mixture and cook for 3-4 minutes, until thickened. Add the chicken to the pan and coat with the sauce.
Want to bake the chicken instead?
Skip the frying and bake the coated chicken at 400°F for 20 minutes, flipping halfway through. The chicken won’t be quite as crispy, but it’s a great lighter alternative.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Place the cooked, cooled chicken in a shallow container and store it in the freezer for up to 3 months.
Reheating: Warm leftovers in a non-stick skillet until heated through. You can also microwave portions in 30-second intervals until hot.
More Asian-inspired dinners
Empress Chicken
Video
Ingredients
- 1 1/2 pounds chicken breast chopped into bite sized pieces
- 2 large eggs whisked
- 1/2 cup flour
- 1/2 cup cornstarch
For the sauce
- 1/4 cup honey
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 clove garlic minced
- 1 teaspoon chili oil
Instructions
- Add the beaten eggs in one bowl and the flour and cornstarch in a second bowl.
- Dip the chicken pieces in the egg, followed by the flour mix, until combined. Shake off excess flour.
- Heat at least 3 inches of oil in a deep pot. Once it reaches 180C/350F, add pieces of the chicken to it and cook for 4-5 minutes until golden. Repeat the process with all the chicken. Place the fried chicken on a paper towel to soak up excess oil.
- While the chicken is cooking, combine the honey, soy sauce, ketchup, sugar, rice vinegar, sesame oil, and cornstarch in a small bowl.
- Add the chili oil to a large pan over medium heat. Once hot, add the garlic and cook for 30 seconds. Add the sauce mixture and cook for 3-4 minutes, until it has thickened. Add the chicken to the pan and coat with the sauce.
- Transfer the chicken to a bowl, sprinkle with sesame seeds and serve immediately.
Notes
Nutrition
Originally published August 2022
I’m giving it five stars, because it did taste really good. 15 minutes though, not even close. I’m not sure what’s wrong with me, but it took me close to an hour! I made the sauce exactly like the recipe, and next time we’ll probably cut down the amount of sugar. I also chopped up and sauteed broccoli, half an onion, a green pepper, a poblano pepper, and used shredded carrots. And I know what you’re thinking, “Jen, that’s why it’s more than 15 minutes!” But I didn’t count that in my time because I did it in the morning. I also served it with white rice made with bone broth to increase the protein. Overall, it was a great recipe. I would make some personal preference changes, but is was overall a success. Best 60 minute Empress Chicken I have ever made. (It’s the only empress chicken I’ve ever made)
Hi Jen! Recipes like this are a labor of love, so you should never be down on yourself if it took a little longer. Everyone works at different speeds and the important thing is that you’re happy with the end result 🙂
I made this last week for my friend and he we really enjoyed. So tasty and crispy.
Great to hear that
Thank you! I wasn’t sure if the maple flavor would be compatible with the dish.
Trying this tonight. I love this dish at my favorite restaurant. Hopefully it is similar.
Hi Arman – I’m allergic to honey. Could you recommend a substitution?
Maple syrup should be fine.