Crispy Empress Chicken Delight
Crispy Empress Chicken Delight brings together tender, juicy chicken and vibrant vegetables in a sweet and tangy sauce that is a true crowd-pleaser. Inspired by a beloved dish from a local Chinese restaurant, this recipe recreates the magic with the perfect balance of flavors and textures. The chicken is coated in a golden cornstarch crust for an extra crunch, while the sautéed green onions and jalapeños add a pop of color and heat. Ideal served over fluffy rice, this dish is perfect for family dinners or entertaining guests—everyone will ask for seconds!
N/A
Servings
367
Calories
13
Ingredients
Ingredients
chicken broth
1 1/2 cups
sugar
3/4 cup
cornstarch
1/4-1/2 cup (for sauce)
soy sauce
1/2 cup
white vinegar
1/2 cup
garlic cloves
3-4, minced
fresh ginger
1 1/2 teaspoons, chopped
boneless skinless chicken breasts
3 lbs, cubed
dark soy sauce (tamari)
1/4 cup
large egg
1, beaten
cornstarch
1/2 cup (for coating)
green onions
2 cups, minced (one bunch)
hot peppers
8 small, diced ((e.g., jalapeños))
Instructions
1
In a jar, combine chicken broth, sugar, cornstarch, soy sauce, white vinegar, minced garlic, and chopped ginger. Shake vigorously until well mixed. Store the sauce in the refrigerator until ready to use.
2
In a mixing bowl, combine cubed chicken with dark soy sauce and beaten egg. Stir until the chicken is evenly coated.
3
Add 1/2 cup cornstarch to the chicken mixture; toss to coat thoroughly, ensuring each piece is covered.
4
In a deep frying pan or wok, heat oil over medium-high heat. Once the oil is hot, carefully add the coated chicken in batches, frying until golden brown and cooked through. Drain the chicken on paper towels to absorb excess oil.
5
In a clean wok, heat a small amount of oil over high heat. Add minced green onions and diced hot peppers, stir-frying for about 30 seconds until fragrant.
6
Shake the sauce mixture once more before pouring it into the wok with the vegetables. Cook, stirring continuously, until the sauce thickens to your desired consistency. If the sauce becomes too thick, gradually add a bit of water to thin it out.
7
Toss the fried chicken into the wok with the sauce, stirring gently until all pieces are well-coated and heated through.
8
Serve the crispy Empress Chicken Delight immediately over a bed of hot, fluffy rice, and enjoy!
Nutrition Information
12g
Fat
43g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Empress Chicken Delight?
Crispy Empress Chicken Delight is a flavorful dish consisting of tender, juicy chicken and vibrant vegetables tossed in a sweet and tangy sauce.
How many calories are in a serving of Empress Chicken?
Each serving contains approximately 367 calories.
What gives the chicken its crispy texture?
The chicken is coated in a golden cornstarch crust and deep-fried to achieve its signature crunch.
Is this recipe spicy?
Yes, the recipe uses green onions and diced hot peppers like jalapeños to add a pop of heat.
How much protein is in this dish?
There are 25 grams of protein per serving.
What type of chicken should I use?
The recipe calls for 3 lbs of boneless skinless chicken breasts, cubed into bite-sized pieces.
What ingredients are in the Empress sauce?
The sauce is a blend of chicken broth, sugar, cornstarch, soy sauce, white vinegar, minced garlic, and chopped ginger.
Can I use a substitute for dark soy sauce?
Yes, you can use tamari as a substitute for dark soy sauce in the chicken coating mixture.
How do I thicken the sauce?
The sauce thickens naturally as it cooks due to the cornstarch; stir continuously until it reaches your desired consistency.
What should I do if the sauce becomes too thick?
If the sauce is too thick, you can gradually add a bit of water to thin it out to your preference.
What is the best way to serve this dish?
It is best served immediately over a bed of hot, fluffy rice.
How much fat is in one serving?
There are 12 grams of fat per serving.
Can I prepare the sauce in advance?
Yes, you can mix the sauce in a jar and store it in the refrigerator until you are ready to use it.
How many hot peppers are needed for this recipe?
The recipe suggests using 8 small diced hot peppers, such as jalapeños.
What is the purpose of the egg in the recipe?
The beaten egg is used to coat the chicken so the cornstarch adheres better, creating a crispier crust.
How much sugar is in the sauce?
The recipe uses 3/4 cup of sugar to provide its characteristic sweetness.
What kind of vinegar is used for the tangy flavor?
1/2 cup of white vinegar is used to balance the sweetness of the sauce.
What is the carbohydrate count for this meal?
There are 43 grams of carbohydrates per serving.
How do I prepare the ginger and garlic?
The garlic should be minced (3-4 cloves) and the fresh ginger should be chopped (1.5 teaspoons).
How long should I stir-fry the vegetables?
Stir-fry the green onions and hot peppers for about 30 seconds until they become fragrant.
Can I use chicken thighs instead of breasts?
While the recipe specifies breasts, boneless skinless chicken thighs can be used for a juicier result.
Why do I need to shake the sauce before using?
Shaking ensures the cornstarch is fully incorporated and not settled at the bottom before adding it to the heat.
What are the main tags associated with this recipe?
Tags include chicken, chinese, stir-fry, crispy, sweet and sour, dinner, and easy recipe.
How much cornstarch is used for the coating?
1/2 cup of cornstarch is used specifically for coating the chicken pieces.
How much cornstarch is used for the sauce?
Between 1/4 and 1/2 cup of cornstarch is added to the sauce mixture as a thickener.
Should I fry the chicken all at once?
No, it is best to fry the chicken in batches to ensure even cooking and to keep the oil temperature high.
What do I do with the chicken after frying?
Drain the fried chicken on paper towels to absorb any excess oil before tossing it with the sauce.
How many green onions are required?
The recipe calls for 2 cups of minced green onions, which is typically about one bunch.
Is there any salt added to the recipe?
Salt is not listed as a separate ingredient, as the soy sauce provides the necessary sodium content.
What temperature should the oil be for frying?
The oil should be heated over medium-high heat until hot enough to sizzle immediately when the chicken is added.