There’s not much information about empress chicken wings, whether it’s the origin of the recipe, why it’s named “empress”, or why it mostly uses wings. What most people know is, that empress chicken wings look similar to sesame chicken, only that it’s more spicy and has the “biting” taste.
So, we’re not sure whether empress chicken wings is actually included in Chinese food recipes or not, but it surely has an Asian flavor in it, and tastes delicious too. So, here is the empress chicken wings recipe:
1 1/2 pounds Chicken Wings
3 tablespoons Dark Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
3/4 cup Chicken Stock/Chicken Broth
2 Green Onions And Tops, Cut Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root
- Cut chicken wings into three pieces at the joint sections, discard tips.
- Combine soy sauce, sherry, minced ginger, garlic, and chicken wings in a large bowl, stir it well.
- Cover and refrigerate the marinade wings for 1 hour or so, stirring occasionally.
- Remove chicken for the marinade, keep the marinade for later.
- Heat vegetable oil in large deep skillet over medium heat. Lightly coat chicken wings with cornstarch, add to skillet (do not crowd) and brown slowly on all sides. Remove chicken from pan.
- Drain oil from skillet. Add marinade and chicken stock to the skillet, cooking until hot.
- Add chicken wings back to the pan, sprinkle green onions and slivered ginger evenly over chicken. Cover pan and simmer for 5-10 minutes, or until chicken is tender. Serve the empress chicken wings while hot with rice.