Petitchef

Chicken with lee kum kee plum sauce

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
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

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.

Photos

Chicken with Lee Kum Kee Plum Sauce, photo 1Chicken with Lee Kum Kee Plum Sauce, photo 2




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