Description
Succulent empress chicken dances with bold Chinese flavors, promising an authentic culinary journey through delicate spices and tender meat. Crispy exterior and rich sauce invite home cooks to savor restaurant-quality elegance with simple yet masterful preparation.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Coating and Dry Ingredients:
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- ¼ cup water
- Vegetable oil, for frying
Sauce Ingredients:
- ½ cup chicken broth
- ¼ cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- Create a seasoned coating by blending cornstarch, flour, salt, and pepper in a wide mixing vessel. Separately whisk eggs with water to form a smooth binding liquid.
- Meticulously dredge each chicken piece through the egg wash, ensuring complete coverage, then generously coat with the seasoned flour mixture, pressing gently to adhere the breading.
- Heat vegetable oil in a heavy-bottomed skillet until shimmering. Carefully lower chicken pieces into the hot oil, maintaining consistent temperature. Fry each batch until achieving a deep golden-brown exterior and crisp texture, approximately 4-5 minutes.
- Transfer fried chicken to a wire rack lined with paper towels, allowing excess oil to drain and maintaining crispiness.
- Construct the signature sauce by combining chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes in a saucepan.
- Bring sauce ingredients to a gentle simmer, stirring continuously to prevent scorching and help flavors meld harmoniously.
- Thicken the sauce by whisking in a cornstarch slurry, cooking until the mixture reaches a glossy, smooth consistency that coats the back of a spoon.
- Gently fold the crispy chicken pieces into the warm sauce, ensuring each morsel is luxuriously glazed.
- Garnish with finely sliced green onions and a sprinkle of toasted sesame seeds for added visual appeal and textural contrast.
- Present immediately alongside steamed jasmine rice or roasted seasonal vegetables for a complete dining experience.
Notes
- Achieve a perfectly crispy coating by ensuring the oil is hot enough before frying, around 350-375°F, which prevents the chicken from becoming greasy.
- Create a gluten-free version by substituting all-purpose flour with rice flour or gluten-free flour blend for those with dietary restrictions.
- Balance the sauce’s sweetness by adjusting brown sugar and honey levels to suit personal taste preferences, making the dish more versatile for different palates.
- Enhance the chicken’s tenderness by marinating it in buttermilk or yogurt for 30 minutes before coating, resulting in a more succulent and flavorful bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 150 mg