The Ultimate Guide to Empress Chicken: An Authentic Chinese Royal Recipe

Empress Chicken (皇后鸡), a dish worthy of its imperial name, represents the pinnacle of Chinese culinary artistry. This prestigious dish, once served in the imperial courts of China, combines succulent chicken with a rich, complex sauce that perfectly balances sweet, savory, and umami flavors. Today, we’re sharing our meticulously tested recipe that brings this royal dish to your home kitchen, complete with centuries-old secrets and modern cooking techniques.

What is Empress Chicken?

Empress Chicken originated in the imperial kitchens of ancient China, specifically during the Qing Dynasty. Legend has it that this dish was created to satisfy the refined palate of Empress Cixi, known for her appreciation of sophisticated cuisine. Unlike its cousin, General Tso’s Chicken, Empress Chicken focuses on subtle flavors and elegant presentation rather than bold, spicy notes.

The dish stands out for its perfectly tender chicken pieces, glazed in a sophisticated sauce that combines premium soy sauce, Shaoxing wine, and carefully selected spices. What makes it truly special is the cooking technique that ensures the chicken remains juicy while developing a silky exterior that carries the sauce perfectly.

Why This Recipe Works

Our version of Empress Chicken has been perfected through dozens of test kitchen trials. The secret lies in three key elements:

1. A precise two-stage marination process
2. The perfect temperature control technique
3. A balanced sauce that clings to each piece of chicken

We’ve solved common problems like tough meat and broken sauce by incorporating traditional Chinese cooking wisdom with modern kitchen science.

Ingredients You’ll Need

For the Chicken:

• 2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
• 2 egg whites
• 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce
• ¼ cup cornstarch
• ½ teaspoon white pepper
• ¼ teaspoon salt

For the Sauce:

• ½ cup premium light soy sauce
• ¼ cup dark soy sauce
• ⅓ cup Shaoxing wine
• ¼ cup chicken stock
• 3 tablespoons honey
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 inches fresh ginger, julienned
• 4 cloves garlic, minced
• 2 green onions, white parts only (save greens for garnish)
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For Garnish:

• Toasted sesame seeds
• Finely chopped green onions
• Fresh cilantro leaves

Step-by-Step Instructions

1. Marinate the Chicken (30 minutes to 2 hours)

1. In a large bowl, combine egg whites, Shaoxing wine, and light soy sauce
2. Add chicken pieces and mix well
3. Cover and refrigerate for at least 30 minutes
4. Just before cooking, drain and coat with cornstarch mixture

2. Prepare the Sauce

1. Combine all sauce ingredients except cornstarch slurry in a bowl
2. Mix well and set aside
3. Keep cornstarch slurry separate until needed

3. Cooking Process

1. Heat wok or large skillet over high heat
2. Add 2 cups of oil and heat to 350°F (175°C)
3. Fry chicken in batches until golden (about 3-4 minutes per batch)
4. Remove and drain on paper towels
5. Pour out all but 2 tablespoons of oil
6. Stir-fry ginger and garlic until fragrant
7. Add sauce mixture and bring to simmer
8. Add cornstarch slurry and cook until thickened
9. Return chicken to wok and toss to coat

Pro Tips for Perfect Empress Chicken

• Use chicken thighs instead of breast meat for juicier results
• Don’t skip the marination time – it’s crucial for tender meat
• Keep oil temperature consistent during frying
• Pat chicken pieces dry before coating with cornstarch
• Don’t overcrowd the wok when frying
• Add sauce gradually to achieve desired consistency

Variations and Adaptations

• Spicy Version: Add dried red chilies and Sichuan peppercorns
• Lighter Version: Steam chicken instead of frying
• Vegetable Addition: Include baby corn, water chestnuts, or bamboo shoots
• Seafood Alternative: Use large shrimp instead of chicken

Serving Suggestions

Serve Empress Chicken hot over steamed jasmine rice. Garnish with sesame seeds, green onions, and cilantro. Traditional accompaniments include:

• Steamed Asian greens
• Hot and sour soup
• Chinese tea
• Steamed mantou buns

Nutritional Information (per serving)

• Calories: 385
• Protein: 28g
• Carbohydrates: 18g
• Fat: 22g
• Fiber: 1g
• Sodium: 890mg

FAQs About Empress Chicken

Q: Can I make this ahead of time?

A: While best served fresh, you can prepare the sauce and marinate the chicken up to 24 hours in advance.

Q: What can I substitute for Shaoxing wine?

A: Dry sherry or mirin can work, though the flavor will be slightly different.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the chicken from becoming tough.

Troubleshooting Guide

Problem: Soggy Coating

Solution: Ensure oil is hot enough and don’t overcrowd the pan when frying.

Problem: Tough Chicken

Solution: Don’t overcook the chicken during the frying stage, and make sure to marinate properly.

Problem: Sauce Too Thick/Thin

Solution: Adjust cornstarch slurry amount or add water/chicken stock to reach desired consistency.

This recipe serves 4-6 people and takes approximately:

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes (plus marination)

Remember, the key to authentic Empress Chicken lies in the quality of your ingredients and attention to detail in the cooking process. With practice, you’ll master this royal dish and create a memorable dining experience worthy of an empress!