Prepared With

boneless skinless Halal chicken thighs in Crescent Foods packaging

Empress Chicken

Instagrammer feemacooksandeats


Chicken Marinade:

For Frying:

  • 2 cups oil for frying

Empress Sauce:

  • 1 cup beef or chicken broth
  • 2 tbsp brown sugar
  • 2 tbsp hoisin sauce
  • 3 tbsp less sodium soy sauce
  • 2 tsp rice vinegar
  • 3/4 cup ketchup
  • 1 tsp sriracha sauce or chili sauce

Other Ingredients:

  • 2 tbsp oil
  • 1 tsp crushed ginger (or paste)
  • 1 tsp finely chopped garlic (or paste)
  • 1 tsp red pepper flakes
  • 1/2 tsp ground black pepper
  • Salt to taste
  •  corn starch slurry (2 tsp corn starch and 3 tbsp water, whisked together.)


  1. In a mixing bowl, combine all of the chicken marinade ingredients into your clean and cut chicken, except for the corn starch. Combine everything well into the chicken, add the cornstarch and let it marinate for 30 minutes.
  2. Shallow fry in hot oil until both sides of the chicken is golden. Fry in small batches taking care to not overcrowd the frying pan, or the chicken will stick together. Remove fried chicken onto a plate with paper towel to remove excess oil.
  3. In another bowl, whisk together all of the Empress Sauce ingredients.
  4. Heat the oil in a wok and add the garlic and ginger, saute only for a few seconds until very lightly golden. Add in the chili pepper flakes and black pepper, and stir.
  5. Quickly pour in the empress sauce that you whisked together. Let the sauce simmer and add some salt to taste.
  6. Once simmering, add in the cooked fried chicken chunks. Cook for only a minute and pour in the slurry letting it simmer once again (only cook 3-4 minutes).
  7. The sauce will become thicker, and glossy! Add some chopped green onions for garnishing.
  8. Serve with white rice, fried rice, or noodles.
  9. Enjoy!

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