Name: Easy Empress Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound boneless skinless chicken breasts (or thighs, cut into 1-inch chunks); 1 large egg; ¼ cup cornstarch; Pinch salt and pepper; canola oil (for frying); 1 tablespoon sesame oil; 4 cloves garlic (minced); 1 teaspoon ginger (minced); ½ cup soy sauce; ½ cup rice vinegar; ½ cup water; ¼ cup brown sugar; ¼ cup tomato paste (or ketchup); 2 tablespoons chili garlic sauce (or sambal oelek); 2 tablespoons cornstarch mixed with 2 tablespoons water (for a slurry); Chopped green onions and sesame seeds (optional garnishes)

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This Empress Chicken recipe is perfect when you want to make a Chinese restaurant takeout copycat right at home. It’s crispy fried chicken coated in a delicious sauce that’s perfect over rice or noodles add a veggie like steamed broccoli or this Asian zucchini.

A cast iron skillet filled with empress chicken garnished with chopped green onions and sesame seeds.

Homemade Empress Chicken

I make many Asian and stir fry dinner in my house like beef and broccoli, cashew chicken, egg fried rice to name a few! Mainly because they are so quick to make and everyone loves them.

If you like General Tso’s chicken, this recipe is similar crispy chicken with a tangy, slightly spicy sauce.

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Close-up of chopsticks picking up pieces of empress chicken garnished with sesame seeds and chopped green onions in a black skillet.

Ingredients for This Chinese Chicken

Overhead view of ingredients for empress chicken including raw chicken breast in a bowl surrounded by small bowls of tomato paste, egg, brown sugar, garlic, ginger, sesame oil, salt, cornstarch, water, rice vinegar, soy sauce, pepper, and chili garlic sauce.

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card with amounts.

For the Chicken

Chicken breasts or thighs – I cut boneless, skinless chicken into 1-inch chunks. Chicken thighs are juicier, while breasts are leaner.
Egg – Helps the cornstarch stick to the chicken.
Cornstarch – helps give the chicken it’s crispy coating.
Salt and pepper –
Vegetable oil – For frying. peanut oil also works well. These choices have a low smoke point for frying.

For the Empress Sauce

Sesame oil – for classic Asian nutty flavor.
Garlic cloves, minced – fresh is best but a jar of minced is fine too.
Fresh ginger – minced. You can sub with ½ teaspoon ground ginger if needed.
Soy sauce – Low-sodium soy sauce works great if preferred. Or use tamari or coconut aminos for a gluten free option
Rice vinegar – white vinegar is a good substitute in a pinch.
Water – Helps thin the sauce slightly.
Brown sugar – I have used coconut sugar too. Honey or white sugar works as well.
Tomato paste or ketchup – Tomato paste gives a deeper flavor, ketchup adds a touch of sweetness and tang.
Chili garlic sauce (or sambal oelek) – Adjust to taste for more or less heat.
Cornstarch and water for a slurry – Thickens the sauce to coat the chicken
Optional garnishes: Chopped green onions and sesame seeds.

How to Make Empress Chicken At Home

This easy recipe can be ready in just 20 minutes for a perfect dinner for busy weeknights.

sliced chicken breast in a bowl with egg, cornstarch, salt, and pepper.

Fry the Chicken

Step 1: In a medium bowl, add the egg, cornstarch, salt, and pepper and whisk to combine. Then add the diced chicken pieces and stir to coat evenly.

Small pieces of chicken are being fried in hot oil inside a black pan.

Chicken pieces being fried in hot oil in a black pan, with metal tongs holding one piece.

Step 2: Heat the oil in a deep pan over medium-high heat until it reaches 350° F. (you can use a meat thermometer to check that it is hot enough but not too hot. In batches, add the coated chicken and cook for about 5-6 minutes until crispy and golden brown.

A yellow plate lined with paper towels holds several pieces of golden-brown fried chicken bites on a white surface.

Step 3: Remove with a spider or spiral skimmer and place on a paper towel lined plate.

TIP: Double fry for even crispier chicken! Let the chicken cool slightly, then dip again in the egg mix and fry a second time.

A cast iron skillet filled sauce mixture with sautéed garlic and ginger added in.

Make the Sauce

Step 4: In a large skillet or wok, heat the sesame oil. Add the garlic and ginger and sauté for about one minute.

Step 5: Add the soy sauce, rice vinegar, water, brown sugar, tomato paste and chili garlic sauce and stir together well. and bring to a simmer over medium heat.

Stir in the Slurry

Step 6: Stir in mixed cornstarch slurry. and simmer for and addition 3-4 minutes until the sauce thickens.

A cast iron skillet filled with golden brown fried chicken pieces added to sauce mixture.

Cooked pieces of sauced chicken tossed in empress sauce in a black cast iron skillet on a white marble surface.

Step 7: Toss the cooked chicken into the sauce and stir until until coated well.

A bowl of white rice topped with saucy, empress chicken pieces, garnished with sesame seeds, chopped green onions, and lime wedges.

How to Store Leftovers

Refrigerate: after cooling, place it in an airtight container and store chicken in the fridge for up to 3 days.

Freeze: Freeze chicken and sauce separately. Re-crisp chicken in the oven or air fryer at 350° F until heated through.

Reheating: Reheat in a skillet with a splash of water to loosen sauce. It may not be quite as crispy as freshly cooked but it’s still yummy. You can also reheat it in the oven on a baking sheet at 325° F for about 10 minutes or until heated through.

Can I bake or air fry the chicken instead of deep frying?

You sure can. They may not be quite as crispy but definitely still tasty. I like to bake the chicken on a wire rack that is place in a baking sheet so the air circulates and helps it crisp up.

Is it really spicy?

It’s got a little kick, but it’s completely adjustable! Just use less chili sauce for mild, or add more for extra heat.

Empress Chicken

Homemade Empress Chicken