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Close-up of crispy Empress Chicken coated in a glossy, sweet and spicy sauce, garnished with sesame seeds and green onions, served over fluffy white rice in a black bowl. A pair of wooden chopsticks lifts a piece of chicken, with a fresh lime wedge in the background

Empress Chicken - Crispy, Sweet & Spicy Perfection

Empress Chicken is a Chinese-American classic featuring crispy, golden-brown chicken coated in a rich, sweet, savory, and slightly spicy sauce. A perfect balance of bold flavors!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Chinese-American
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 2 large chicken breasts, cut into bite-sized cubes
  • 1 cup cornstarch for coating
  • 2 eggs, beaten
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup vegetable oil for frying
  • ¼ cup soy sauce for the sauce
  • 2 tablespoons brown sugar for the sauce
  • 1 tablespoon rice vinegar for the sauce
  • 1 teaspoon ginger, minced for the sauce
  • 2 cloves garlic, minced for the sauce
  • 1 tablespoon hoisin sauce for the sauce
  • 1 teaspoon chili paste adjust to taste
  • 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening

Instructions
 

  • Toss the chicken cubes in cornstarch until fully coated. Dip each piece into the beaten eggs and set aside.
  • Heat oil in a pan over medium-high heat. Fry the coated chicken pieces in small batches until golden brown and crispy, about 4-5 minutes per side. Drain on a wire rack or paper towel.
  • In a separate pan, heat a tablespoon of oil and sauté the minced garlic and ginger until fragrant.
  • Add soy sauce, hoisin sauce, brown sugar, rice vinegar, and chili paste. Stir well to combine.
  • Mix the cornstarch with water and add it to the sauce. Stir continuously until the sauce thickens into a glossy glaze.
  • Toss the crispy fried chicken into the sauce, ensuring all pieces are evenly coated. Let it simmer for 1-2 minutes to absorb the flavors.
  • Serve immediately with steamed rice, noodles, or stir-fried vegetables.

Notes

For an extra crispy texture, double-coat the chicken in cornstarch before frying. To make it healthier, bake at 400°F (200°C) for 20 minutes or air-fry at 375°F (190°C) for 15 minutes. Store leftovers in an airtight container in the fridge for up to 3 days.