Need more Asian chicken recipes? Try my Hunan chicken, pineapple chicken, Mongolian chicken, or chicken lollipops next. 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 making our favorite takeout dishes. This time, I’m sharing my empress chicken recipe, made with tender chicken pieces pan-fried and enveloped in an addictively sweet and savory sauce.
Why I love this recipe
SO quick and easy. The entire recipe comes together in minutes and is surprisingly easy to follow. Packed with flavor. Chinese food is famous for hitting all the senses, and mine is no different. Your taste buds will be dancing–I guarantee it. Better than takeout. And not just better tasting, but actually better for you. Granted, the chicken is fried, but overall my ingredients are far more wholesome. That sauce! It’s sweet, it’s savory, it’s tangy, and I love the subtle crunch you get from the pan-fried garlic. Oh my word, my mouth is watering.
Ingredients needed
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 oil with a high smoke point, like vegetable oil 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 pinch 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
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. Use a meat thermometer to check the oil temperature. If the oil is too hot, you’ll risk burning the outside of the chicken before the center is cooked. If it isn’t hot enough, the batter will be gummy. Adjust the sauce consistency. If it isn’t thick enough, mix a tablespoon of water with cornstarch until you have a slurry and fold it into the sauce as it simmers. If the sauce is too thick, add a splash of water or chicken broth. Add stir-fry veggies. When you’re cooking the garlic, add sliced bell peppers, broccoli, carrots, or ginger, and cook until tender, then add the rest of the ingredients. Garnish the chicken with scallions for a color pop.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for 3-4 days. The primary difference between these two is flavor. Empress chicken has a spicy taste, but general Tso’s chicken has a tangy and spicy flavor. To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to six months. Reheating: Microwave for 30-40 seconds or in a non-stick skillet until hot.
Frequently asked questions
More Asian-inspired recipes to try
Instant pot sushi rice Spicy noodles Hunan beef Honey walnut shrimp Or any of my Asian recipes
Originally published August 2022, updated and republished July 2024
