Chicken with lee kum kee plum sauce

Name: Chicken with lee kum kee plum sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

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.

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