Crispy Chilli Plum Chicken

By foodiva

Crispy Chilli Plum Chicken – with a trick to save on the washing up too. A sticky Asian chicken meal made without the shop-bought sauce.

Ingredients

• To serve:
• 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
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 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
• Sticky sauce
• 2 tbsp. tomato puree
• 1 tbsp Chinese rice vinegar (white wine vinegar will work too)
• 3 tbsp. light brown sugar
• 2 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 1 tsp chili flakes
• 3/4 cup pineapple juice
• Boiled rice
• Shredded spring onions (scallions)
• Chilli flakes

Preparation

Step 1

Instructions
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.

Instructions