Empress Chicken

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 minutes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 270kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Store in an airtight container and place in the refrigerator for 3-4 days.

TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave for 30-40 seconds or in a non-stick skillet until hot.

Nutrition