Chinese Plum Chicken Stir Fry
A spicy chicken dinner that makes a great takeout alternative! My Crispy Chinese Plum Chicken with Sticky Chilli Sauce is super-quick to make (20 minutes!). Also, check out my trick to save on the washing up!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
- 3 tbsp vegetable or rapeseed oil
- 3 chicken breast fillets chopped into bite-size chunks
- 2 tbsp cornflour/cornstarch
- 1 medium egg
- 10 tbsp plain/all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 plums sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cloves of garlic peeled and minced
- Boiled rice
- Shredded spring onions scallions
- Chilli flakes
Heat the oil in a wok or large frying pan until very hot.
Whilst the oil is heating, place chicken in a bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.
Now break the egg into the bowl with the chicken, and use a fork to mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.
Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.
Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as there are no more than 3 chicken breasts).
Once golden brown, add the plum slices, peppers and garlic. Cook, with the chicken for 2 minutes, stirring often, until the plum starts to soften.
Now add all of the sauce ingredients to the wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
Turn off the heat and divide between four bowls. Serve with boiled rice and top with spring onions and chilli flakes.
Can I make it gluten free?
Yes, replace the soy sauce with tamari and the flour with gluten free flour blend. Sweet chilli sauce is often gluten free, but best to check (I use Linghams sweet chilli sauce). Rice vinegar and tomato puree are generally gluten free, but it’s best to check.
How can I make my chicken extra crispy?
The absolute best way to get extra crispy chicken is to use more oil to fry the chicken, and make the veggies and sauce in a separate pan. Remove the cooked chicken from the pan with a slotted spoon, drain on kitchen paper and dish out onto the rice. Spoon the veggies and sauce over the top.
If you cook the chicken in the sauce, like I have (still delicious and saves on the washing up), the chicken will be less crispy the longer it’s in the sauce. So add your sauce ingredients just a few minutes before you’re ready to serve.
Can I make it ahead?
You can prepare the sauce ahead, by mixing the sauce ingredients together and covering (store at room temperature or in the fridge). The chicken can be covered in the coating ahead of time (a few hours ahead maximum). The coating will be sticky, but it will crisp up when fried.
Don’t like it spicy?
Replace the sweet chilli sauce with ketchup and leave out the chilli flakes. The kids LOVE it!
Can it be frozen?
Yes, you can cool, cover and freeze, then defrost before reheating thoroughly (heat in the microwave or covered in the oven or in a wok/frying pan). However, the chicken won’t be crispy, and the vegetables will soften. It’s still tasty for a quick meal though.
Nutritional Information is per serving, WITHOUT the serving suggestion of boiled rice.
Calories: 419kcal | Carbohydrates: 50g | Protein: 24g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 1290mg | Potassium: 767mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2110IU | Vitamin C: 128.2mg | Calcium: 41mg | Iron: 2.7mg