Empress Chicken Wings Recipes

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EMPRESS CHICKEN



Empress Chicken image

Empress chicken was my favorite thing to order at the local chinese restaurant. They switched over to "fast food" chinese, and this dish got lost in the translation! I found this recipe online, and it's very close to my beloved dish! Great over rice. NOTE: The amount of cornstarch has been adjusted based upon reviewers' comments.

Provided by Charmie777

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 cups chicken broth
3/4 cup sugar
1/4-1/2 cup cornstarch
1/2 cup soy sauce
1/2 cup white vinegar
3 -4 garlic cloves, minced
1 1/2 teaspoons fresh ginger, chopped
3 lbs boneless skinless chicken breasts, cubed
1/4 cup dark soy sauce (tamari)
1 large egg, beaten
1/2 cup cornstarch
2 cups green onions, minced (one bunch)
8 small hot peppers, diced (I used jalapenos)

Steps:

  • Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
  • Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
  • Add cornstarch and mix chicken until coated.
  • Deep fry in hot oil until golden brown.
  • Drain on paper towels.
  • Place a small amount of oil in wok and heat to very hot.
  • Add onions and peppers and stir fry 30 seconds.
  • Stir in sauce mixture (shake again first).
  • Cook until thick. If it gets too thick, add some water until desired consistency.
  • Add chicken and cook until hot and bubbly.
  • Serve over hot rice.

EMPRESS CHICKEN WINGS



Empress Chicken Wings image

Very tasty wings with a great Asian flavor! Makes a wonderful appetizer. Or double the recipe if you want to make more of a meal.

Provided by PalatablePastime

Categories     Chicken

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken wings
3 tablespoons dark soy sauce
1 tablespoon dry sherry
2 inches fresh ginger, minced
1 clove garlic, minced
2 tablespoons vegetable oil
1/3 cup cornstarch
3/4 cup chicken stock or 3/4 cup chicken broth
2 scallions, sliced thin
1 inch fresh ginger, cut into slivers

Steps:

  • Cut chicken wings into three pieces at the joint sections; discard tips.
  • In a bowl, mix together soy sauce, sherry, ginger, garlic, and wings.
  • Marinate wings for several hours refrigerated.
  • Take wings out of the marinade and set marinade aside for use later in recipe.
  • Heat the vegetable oil in a large deep skillet.
  • Dredge wings in cornstarch, shaking off excess.
  • Add wings to the pan, but do not crowd.
  • Cook until golden, and remove from pan (Do in batches if necessary).
  • Drain oil from skillet and add marinade and chicken stock to the skillet, cooking until hot.
  • Add wings back to pan, coating them with sauce; cover pan and simmer 5-10 minutes.
  • Place chicken on a serving platter and garnish with slivers of ginger and chopped scallion.

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