Ingredients
The following ingredients have 4 Servings
- 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)
- 2 tbsp tomato puree/paste
- 1 tbsp Chinese rice vinegar (white wine vinegar will work too)
- 3 tbsp light brown sugar
- 2 tbsp sweet chilli sauce
- 2 tbsp dark soy sauce
- 1 tsp chili flakes
- ¾ cup pineapple juice
- Boiled rice
- Shredded spring onions (scallions)
- Chilli flakes
Instruction
- 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.
