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Empress Chicken

From the kitchen of Kevin Taylor, the BBQ Guru

Empress Chicken is the same as General Tso’s Chicken except it uses white chicken meat.

3 pounds chicken breasts, cubed
1/4 cup dark soy sauce
1 large egg, beaten
1/2 cup cornstarch
2 cups green onion, minced
8 small hot peppers, de-seeded

1 1/2 cups chicken stock
3/4 cup granulated sugar
1/2 cup cornstarch
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sake
1 1/2 teaspoons garlic cloves, minced
1 1/2 teaspoons ginger, fresh, chopped

Prepare sauce first. Combine everything in quart jar and shake vigorously. Store in fridge. When ready to use, shake again.

Mix chicken and soy sauce. Stir in egg. Add cornstarch, and mix chicken until coated. Deep fry in hot oil until golden brown. Drain on paper towel.

Place a small amount of oil in wok and heat to very hot. Add onions and peppers and stir fry for 30 seconds. Stir in sauce mixture (remember to shake first). Cook until thick. If it gets too thick, add some water until desired consistency. Add chicken and cook until hot and bubbly.