Chinese Empress chicken is one dish that I don’t see at any Chinese restaurants or buffets in the area. I am not exactly sure where this dish originated but it is delicious. The dish consists of breaded fried chicken pieces coated with a sauce and diced peppers. The sauce gets alot of flavor from soy sauce, vinegar, sugar, garlic and ginger. For the hot peppers you can use jalapenos. You can serve this recipe with white or brown rice. Enjoy.
- 1 ½ cups chicken broth
- ¾ cup of sugar
- ¼ cup cornstarch
- ½ cup of soy sauce
- ½ cup white vinegar
- 4 garlic cloves (minced)
- 1 ½ teaspoon fresh ginger (chopped)
- 3 lbs boneless skinless chicken breasts (cut into 1-inch cubes)
- ¼ cup of soy sauce
- 1 large egg (beaten)
- ½ cup cornstarch
- 4 green onions (sliced)
- 8 hot peppers (diced)
- In a medium bowl whisk together chicken broth, sugar, cornstarch, ½ cup soy sauce, garlic, and ginger. Set aside.
- In a large bowl mix together ¼ cup of soy sauce and the beaten egg. Whisk in the cornstarch. Add the chicken pieces and mix until the chicken is coated.
- Heat oil in a deep-fryer to 375 degrees F. Fry the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
- Place a small amount of oil in a wok and heat over medium-high heat. Add the onions and peppers and stir-fry for 30 seconds. Whisk the sauce mixture again and pour it into the wok and stir. Cook until thickened (if the sauce becomes too thick, add some water until it has thinned out a little).
- Add the chicken and cook until hot and bubbly.