This Chinese stir-fried plum chicken is a little different from the regular stir-fried chicken. Crispy coated chicken in a lightly spicy sticky sweet sauce served with crispy peppers and sliced plums (if you like sweet, sour pineapple, you’ll love this one).
Nikki’s recipe notes
Sauce paired with sweet, tangy sauce and crispy chicken always stands out when it comes to making stir-fry! Don’t put off the need to coat the chicken, I’ll make this as easy as possible:
All chicken coatings are done in one bowl. Also, I’m a bit lazy about frying chicken. Instead of working in batches, fry everything at once. Works well!! When the chicken is cooked, it adds pepper, plums and sauce. There’s no need to scoop out the chicken and add it again later.
If you’re really in a pinch, store-bought crispy chicken also works well. You can grill the chicken or burn the air before adding it to the vegetables, plums and sauces in a wok.
fundients
Stir-fried chicken
sauce
See how to make 📺
Pro tips
If you like a light coating on chicken, remove the flour and eggs and simply coat it with cornfool (American cornstarch) and seasonings.
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Start by mixing all the sauce ingredients into a bowl. Next, place it on one side.
2 tablespoons tomato puree, 1 tablespoon of Chinese rice vinegar, 3 tablespoons thin sugar, 2 tablespoons of sweet chili sauce, 2 tablespoons dark soy sauce, 1 tsp chili flake 180 ml (3/4 cup) Pineapple juice
Place the chicken in a separate bowl and sprinkle it over the cornflower. Mix with a fork or your hands until the chicken is coated.
Three chicken breast fillets, 2 tbsp cornfool
Next, divide the eggs together with the chicken into bowls and use a fork to mix everything thoroughly. Eggs should not be collected at the bottom of the bowl. If there is, throw it away.
1 egg
Next, sprinkle on flour and sprinkle with salt, pepper, garlic salt and paprika. Mix everything with your hands. Chicken should be well coated, but it is also sticky.
100g g (10 or 4/5 tbsp in cup) plain (all-purpose) flour, 1 ½ tsp salt, 1 ½ teaspoon pepper, ½ tsp garlic salt, 2 cups of paprika
Heat the oil in a wok or a large frying pan until hot.
3 tablespoons oil
Add the chicken to the wok and cook over high heat for 6-7 minutes, then turn 2-3 times while cooking, until browned 2-3 times. You may need to cook in two batches (as long as you have 3 or fewer chicken breasts, I think you can do it in one batch).
Once it’s golden brown, add the plum slices, pepper and garlic. Cook the chicken, stirring frequently for 2 minutes, until the plums begin to tender.
Three plums, 1 red pepper, Green pepper 1, 1 yellow pepper, Two cloves garlic
Pour into the previously mixed sauce. Stir and whisk over high heat until sauce decreases about a third (it takes 2-3 minutes).
Turn off the heat and divide the four bowls. Serve with rice and serve with spring onions and chili pepper flakes.
Rice or fried egg rice, Chili flakes, Shredded Spring Onion
Can I move on?
You can prepare the sauce by mixing and covering the sauce ingredients (stored at room temperature or in the fridge). Chicken can be pre-coated with a coating (up to a few hours away). The coating is sticky, but when fried it becomes crisp.
Don’t you like spicy food?
Swap the sweet chili sauce for ketchup and remove the chili flakes. Kids love it!
Can I refrigerate or freeze it?
It’s best to serve immediately, but yes, it can be cooled, covered, refrigerated or frozen in an airtight container.
Thaw before thoroughly reheating (heat in the microwave or covered in oven or wok/frying pan). The chicken is not crispy and the vegetables are slightly tender, but they are still tasty for a quick meal.
Nutrition information does not generally contain rice.
calorie: 419kcal | carbohydrates: 50g | protein: twenty fourg | fat: 14g | Saturated fat: 9g | cholesterol: 95mg | sodium: 1290mg | fiber: 3g | sugar: twenty fourg
Nutrition information is calculated automatically and should only be used as an approximation.
? FAQ
You can prepare the sauce by mixing and covering the sauce ingredients (stored at room temperature or in the fridge). Chicken can be pre-coated with a coating (up to a few hours away). The coating is sticky, but when fried it becomes crisp.
Swap the sweet chili sauce for ketchup and remove the chili flakes. Kids love it!
It’s best to serve immediately, but yes, it can be cooled, covered, refrigerated or frozen in an airtight container.
Thaw before thoroughly reheating (heat in the microwave or covered in oven or wok/frying pan). The chicken is not crispy and the vegetables are slightly tender, but they are still tasty for a quick meal.
🍲 Greater Stir Fry Recipes
This post was first published in April 2018. Updated in June 2025 with new photos, videos and some housekeeping.
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(Tagstotranslate)Asian (T)Chinese (T)Chinese plum (T)Crispy chicken (T)Fakakeaway (T)Plum chicken (T)Sticky (T)Takeout
