Empress Chicken Recipes
EMPRESS CHICKEN
Empress chicken was my favorite thing to order at the local chinese restaurant. They switched over to "fast food" chinese, and this dish got lost in the translation! I found this recipe online, and it's very close to my beloved dish! Great over rice. NOTE: The amount of cornstarch has been adjusted based upon reviewers' comments.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
- Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
- Add cornstarch and mix chicken until coated.
- Deep fry in hot oil until golden brown.
- Drain on paper towels.
- Place a small amount of oil in wok and heat to very hot.
- Add onions and peppers and stir fry 30 seconds.
- Stir in sauce mixture (shake again first).
- Cook until thick. If it gets too thick, add some water until desired consistency.
- Add chicken and cook until hot and bubbly.
- Serve over hot rice.
EMPRESS CHICKEN
This is truly a royal dish! I noticed there is another recipe with this name but my is different enough to warrant this posting. This is my version on my favorite take-out.
Provided by Happy Harry 2
Categories One Dish Meal
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into 3/4 inch pieces, set aside.
- Pour oil into a COLD wok or skillet; add garlic and ginger. Place over low heat until garlic turns brown, 3-4 minutes. Remove and discard garlic and ginger.
- Increase heat to high. When oil is sizzling, add chicken pieces. Stir-fry until chicken turns white and becomes firm.
- Reduce heat to medium-low.
- Add wine. Simmer until wine evaporates, stirring often.
- Add mushrooms and celery and cook 1 minute.
- Add peas, ham, soy sauce, and broth.
- Stir together until hot throughtout.
- In small bowl combine cornstarch and water. Stir into chicken mixture.
- Cook, stirring, until liquid thicken.
- Serve over vermicelli.
- Now you have a dish fit for a Queen -- oh, I mean -- AN EMPRESS!
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- In a bowl, add corn starch and slowly whisk in soy sauce until cornstarch is dissolved. Whisk in vinegar and all of the remaining ingredients for the sauce. Set aside.
- Put chicken and egg in a bowl and mix using your fingers until all the chicken pieces are coated.
- Slowly add cornstarch until all the pieces are evenly coated (use more cornstarch if you need to).
- In a pan over high heat, add vegetable oil and chicken. Cook for 4-5 minutes or until chicken is cooked through. Transfer to a plate and set aside.
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- 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).
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- Make the Marinade: In a large mixing bowl, whisk the egg white until foamy. Stir in soy sauce, rice wine vinegar, and vodka. Pour half of this mixture into a small bowl and set aside. Add 1/4 teaspoon baking soda and 3 tablespoons cornstarch to the half of the marinade remaining in the large bowl. Add Chicken pieces and using your hands, toss to coat evenly. Set aside.
- Make the Dry Coating: In a large mixing bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Stir in reserved egg marinade and mix, breaking up large clumps, until mixture has coarse, smaller or granular clumps. Add chicken pieces and using your hands, toss to coat evenly. Press to help coating adhere. Remove well-coated chicken pieces, shaking off excess coating, and spread out on a wire baking rack. Allow to stand for 10-15 minutes.
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