Chinese Beef in Plum Sauce Takeaway
This Chinese Plum Chicken Stir Fry is a spicy chicken dinner that makes a great takeout alternative! My Crispy Chinese Plum Chicken with Sticky Chilli Sauce is super-quick to make (20 minutes!). Also, check out my trick to save on the washing up! 
If you're looking for a sweet and sour, spicy sauce for chicken, I've got just the thing!
This was going to be crispy pineapple chicken – until I started cooking and realised part-way through that I had no pineapple!
We've ALWAYS got tinned pineapple in, so I'm thinking the kids have been raiding my cupboards for sneaky snacks. I guess I can cope with that - so long as they don't find my chocolate supply!
So I made a last minute change and went for Crispy Chinese Plum Chicken Stir Fry instead. I had some pineapple juice in the fridge, so that still went in, along with lots of other store cupboard favourites to produce an addictively delicious, sweet-and-slightly-spicy sauce.
The chicken is perfectly crispy – with a cornflour/seasoned-flour/egg coating. I also successfully experimented with saving on the washing up for this 3-stage coating.
That's it – I'm done with those three bowls for each of the coatings. If you get the quantities right, the coating can all be done in one bowl (it's the little things that make me happy :-)).
This is a recipe I first came up made over a year ago. When I originally photographed it, I put the food in cute little Chinese takeaway boxes (I've kept one of those photos below).
I think Chris and I had been watching too much Big Bang Theory (yeah, we're a little late getting started with that series). They always seem to be eating Chinese food out of those little boxes, and we both decided that we wanted some!
Takeaway boxes in the UK (at least in my area) are simple plastic or foil boxes, so I guess the little cardboard boxes are an American thing.
Anyway, I found some online and bought them! One of those things you REALLY don't need, but you want anyway! We have used them in a number of our Asian recipes like Crispy Sesame Chicken, Crispy Chilli Beef, Crispy Chilli Chicken, Quick Chicken Stir Fry or my Spicy Ginger Beef stir fry.
And I love them! I'd like to say that they help with portion control – but I usually end up going back for seconds. However they are useful on saving on washing up. That never gets old.
Can I make it gluten free?
Yes, replace the soy sauce with tamari and the flour with gluten free flour blend. Sweet chilli sauce is often gluten free, but best to check (I use Linghams sweet chilli sauce). Rice vinegar and tomato puree are generally gluten free, but it's best to check.
How can I make my chicken extra crispy?
The absolute best way to get extra crispy chicken is to use more oil to fry the chicken, and make the veggies and sauce in a separate pan. Remove the cooked chicken from the pan with a slotted spoon, drain on kitchen paper and dish out onto the rice. Spoon the veggies and sauce over the top.
If you cook the chicken in the sauce, like I have (still delicious and saves on the washing up), the chicken will be less crispy the longer it's in the sauce. So add your sauce ingredients just a few minutes before you're ready to serve.
Can I make it ahead?
You can prepare the sauce ahead, by mixing the sauce ingredients together and covering (store at room temperature or in the fridge). The chicken can be covered in the coating ahead of time (a few hours ahead maximum). The coating will be sticky, but it will crisp up when fried.
Don't like it spicy?
Replace the sweet chilli sauce with ketchup and leave out the chilli flakes. The kids LOVE it!
Can it be frozen?
Yes, you can cool, cover and freeze, then defrost before reheating thoroughly (heat in the microwave or covered in the oven or in a wok/frying pan). However, the chicken won't be crispy, and the vegetables will soften. It's still tasty for a quick meal though.
The Chinese Plum Chicken Stir Fry Recipe:
Chinese Plum Chicken Stir Fry
A spicy chicken dinner that makes a great takeout alternative! My Crispy Chinese Plum Chicken with Sticky Chilli Sauce is super-quick to make (20 minutes!). Also, check out my trick to save on the washing up!
- 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
- ½ tsp salt
- ½ tsp pepper
- ½ 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
To serve:
- Boiled rice
- Shredded spring onions - scallions
- Chilli flakes
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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.
Can I make it gluten free?
Yes, replace the soy sauce with tamari and the flour with gluten free flour blend. Sweet chilli sauce is often gluten free, but best to check (I use Linghams sweet chilli sauce). Rice vinegar and tomato puree are generally gluten free, but it's best to check.
How can I make my chicken extra crispy?
The absolute best way to get extra crispy chicken is to use more oil to fry the chicken, and make the veggies and sauce in a separate pan. Remove the cooked chicken from the pan with a slotted spoon, drain on kitchen paper and dish out onto the rice. Spoon the veggies and sauce over the top.
If you cook the chicken in the sauce, like I have (still delicious and saves on the washing up), the chicken will be less crispy the longer it's in the sauce. So add your sauce ingredients just a few minutes before you're ready to serve.
Can I make it ahead?
You can prepare the sauce ahead, by mixing the sauce ingredients together and covering (store at room temperature or in the fridge). The chicken can be covered in the coating ahead of time (a few hours ahead maximum). The coating will be sticky, but it will crisp up when fried.
Don't like it spicy?
Replace the sweet chilli sauce with ketchup and leave out the chilli flakes. The kids LOVE it!
Can it be frozen?
Yes, you can cool, cover and freeze, then defrost before reheating thoroughly (heat in the microwave or covered in the oven or in a wok/frying pan). However, the chicken won't be crispy, and the vegetables will soften. It's still tasty for a quick meal though.
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Nutritional Information is per serving, WITHOUT the serving suggestion of boiled rice.
Calories: 419 kcal Carbohydrates: 50 g Protein: 24 g Fat: 14 g Saturated Fat: 9 g Cholesterol: 95 mg Sodium: 1290 mg Potassium: 767 mg Fiber: 3 g Sugar: 24 g Vitamin A: 2110 IU Vitamin C: 128.2 mg Calcium: 41 mg Iron: 2.7 mg
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Source: https://www.kitchensanctuary.com/chinese-plum-chicken/
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