Chicken with lee kum kee plum sauce

Ingredients

• Sauce
• 200 g Chicken breast
• 1/3 teaspoon Salt
• 1/5 teaspoon Chicken bouillon
• 60 g Cornstarch
• 1/2 teaspoon Baking soda
• 1/2 Egg
• Some water
• 1 teaspoon Minced garlic
• 1 teaspoon Sesame seeds
• 2 tablespoons Sweet plum sauce
• 30 ml Water
• 1 tablespoon Sugar
• 1/2 teaspoon White vinegar
• 1/5 teaspoon Salt
• 1 teaspoon Cornstarch

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Preparation

• Cut the chicken breast into 2cm dices, marinate with the salt and chicken bouillon and set aside for 15 minutes.
• Combine the cornstarch and baking soda, add in egg and some water to make a thick batter.
• Heat up a wok with enough oil until hot. Dip the diced chicken into the batter. Shake off the extra batter and deep-dry the chicken for 2 minutes.
• Scoop out and drain. Return the chicken to the wok and deep-fry until very crispy. Fill another skillet with a little of oil, add in garlic and stir until fragrant.
• Combine all the sauce ingredients and add into the skillet. Return the fried chicken to the skillet and stir until the chicken are completely coated with the sauce.
• Transfer to a serving dish and sprinkle some sesame seeds over.