Main Dishes, Oriental, Poultry

Empress Chicken

  • 3 pounds Chicken breasts, cubed
  • 1/4 cup Soy sauce, dark
  • 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 Sugar
  • 1/2 cup Cornstarch
  • 1/2 cup Soy
  • 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, shakeagain.

    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.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!