Why You’ll Love This Recipe
This recipe delivers restaurant-style flavor right at home. The chicken is crispy on the outside and tender inside, while the sauce adds a bold combination of sweet, savory, and mildly spicy notes. It’s quick to prepare and pairs perfectly with rice or noodles, making it a great option for weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs
cornstarch
eggs
oil for frying
garlic
ginger
soy sauce
hoisin sauce
rice vinegar
sugar
chili paste or chili flakes
bell peppers
green onions
Directions
Cut the chicken into bite-sized pieces and season lightly with salt and pepper.
In a bowl, whisk the eggs and coat the chicken pieces, then toss them in cornstarch until evenly coated.
Heat oil in a pan or wok over medium-high heat.
Fry the chicken in batches until golden and crispy, then remove and set aside.
In the same pan, remove excess oil, leaving a small amount.
Add minced garlic and ginger, sautéing until fragrant.
Stir in soy sauce, hoisin sauce, rice vinegar, sugar, and chili paste, mixing well to create the sauce.
Add sliced bell peppers and cook briefly until slightly tender.
Return the crispy chicken to the pan and toss until evenly coated with the sauce.
Garnish with chopped green onions and serve immediately.
Servings and timing
This recipe serves 3 to 4 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: about 35 minutes
Variations
Use tofu instead of chicken for a vegetarian version.
Add cashews or peanuts for extra crunch.
Adjust the spice level by increasing or reducing chili paste.
Include vegetables like broccoli or snap peas for more variety.
Make it lighter by baking or air frying the chicken instead of deep frying.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to maintain texture.
Avoid microwaving for too long, as it may soften the crispy coating.
FAQs
What is Princess chicken?
It’s a Chinese-American dish known for crispy chicken in a sweet and slightly spicy sauce.
Can I make it less spicy?
Yes, reduce or omit the chili paste to control the heat.
Can I bake the chicken instead of frying?
Yes, baking or air frying is a healthier alternative.
What oil is best for frying?
Neutral oils like vegetable or canola oil work best.
Can I use chicken thighs?
Yes, thighs are juicier and add more flavor.
What can I serve with it?
Steamed rice or noodles are perfect pairings.
Can I prepare it ahead of time?
You can prep ingredients in advance, but cook just before serving for best texture.
How do I keep the chicken crispy?
Fry at the right temperature and avoid overcrowding the pan.
Can I freeze it?
Freezing is possible, but the texture may change when reheated.
Is it similar to other dishes?
It’s similar to dishes like General Tso’s chicken but with its own unique flavor profile.
Conclusion
Princess chicken is a delicious and satisfying dish that combines crispy texture with bold, savory flavors. Easy to prepare and customizable, it’s a great way to enjoy a takeout-style meal right at home.
PrintPrincess Chicken Recipe
Crispy fried chicken pieces tossed in a savory, slightly spicy sauce with bell peppers and aromatics. This Chinese-American favorite delivers a perfect balance of crunch, sweetness, and heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Fry
- Cuisine: Chinese-American
- Diet: Halal
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs
- Oil for frying
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon chili paste or chili flakes
- 1 bell pepper, sliced
- 2 green onions, chopped
Instructions
- Season chicken pieces lightly with salt and pepper.
- In a bowl, whisk eggs and coat the chicken, then toss in cornstarch until evenly coated.
- Heat oil in a pan or wok over medium-high heat.
- Fry chicken in batches until golden and crispy, then remove and set aside.
- Discard excess oil, leaving a small amount in the pan.
- Add garlic and ginger, sautéing until fragrant.
- Stir in soy sauce, hoisin sauce, rice vinegar, sugar, and chili paste to form the sauce.
- Add bell peppers and cook briefly until slightly tender.
- Return the chicken to the pan and toss until evenly coated with the sauce.
- Garnish with green onions and serve immediately.
Notes
- Adjust chili paste to control spice level.
- Use chicken thighs for juicier meat.
- Add nuts like cashews for extra crunch.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in a skillet to maintain crispiness.
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
