Empress Chicken | One of The Best Chinese Chicken Recipes

An overhead view of a white bowl filled with white rice and a bunch of empress chicken pieces on top. The middle part of Chopstix is on the front right side of the bowl.

5 from 3 reviews

This empress chicken is quick, easy, and next level delicious. The crisp and tender chicken is coated in a sweet, savory, and slightly spicy stir-fry sauce. It's ready in about 20 minutes and makes for a tasty and satisfying meal that is sure to "empress" your family and friends.




1 1/2 pound boneless, skinless chicken breast, cut into bite-sized cubes

1 large egg

2 tbsps cornstarch

1/2 teaspoon ginger, minced

2 cloves garlic, minced

45 dried red chilies (or ½ tsp. chili flakes)

1 tbsp sesame oil for frying


1 ½ tbsp cornstarch

2 tbsp white vinegar

1/4 cup soy sauce

1 cup chicken broth

1 tbsp brown sugar

2 sliced green onion and sesame seeds for serving


  1. To make the sauce, add all of your sauce ingredients to a bowl and whisk until corn starch dissolves. Set aside.
  2. Put chicken and egg in a bowl and mix with a fork to coat chicken pieces with egg. Sprinkle with cornstarch and mix until all the pieces are evenly coated (use more cornstarch if needed).
  3. Add sesame oil to a pan over high heat. Cook chicken pieces in 2-3 batches for 4-5 minutes, until chicken is cooked through and outside is golden and crispy. Transfer to a plate.
  4. In the same pan, add minced garlic, ginger, and dried chili. Saute for 30 seconds on high heat, then add chicken back to the pan.
  5. Whisk the sauce again and pour over the chicken. Stir and cook until the sauce thickens.
  6. Transfer to a plate and top with chopped green onions and sesame seeds.


The scale up function does not change the gram measurements.


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