Uploaded February 2026 | Updated September 2026, 2 weeks ago
Crispy coated chicken in a lightly spicy sticky-sweet sauce with crunchy peppers and sliced plums.
Ingredients
3 chicken breast fillets chopped into bite-size chunks (approx 520g/1.1lbs)
2 tbsp cornflour (cornstarch in USA)
1 egg
100g g (10 tbsp or 4/5 of a cup) plain (all-purpose) flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 tbsp oil
3 plums sliced
1 red bell pepper sliced
1 green bell pepper sliced
1 yellow bell pepper sliced
2 cloves garlic peeled and minced
Sticky sauce:
2 tbsp tomato puree (paste in USA)
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
180 ml (3/4 cup) pineapple juice
To serve:
boiled rice or egg fried rice
shredded spring onions (scallions)
chilli flakes
Instructions
✅Start by mixing together all of the sauce ingredients in a bowl. Then put to one side.
✅Place the chicken in a separate 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.
✅Heat the oil in a wok or large frying pan until very hot.
✅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.
✅Pour over the sauce you mixed earlier. 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 rice and top with spring onions and chilli flakes.
Crispy coated chicken in a lightly spicy sticky-sweet sauce with crunchy peppers and sliced plums.
Ingredients
3 chicken breast fillets chopped into bite-size chunks (approx 520g/1.1lbs)
2 tbsp cornflour (cornstarch in USA)
1 egg
100g g (10 tbsp or 4/5 of a cup) plain (all-purpose) flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 tbsp oil
3 plums sliced
1 red bell pepper sliced
1 green bell pepper sliced
1 yellow bell pepper sliced
2 cloves garlic peeled and minced
Sticky sauce:
2 tbsp tomato puree (paste in USA)
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
180 ml (3/4 cup) pineapple juice
To serve:
boiled rice or egg fried rice
shredded spring onions (scallions)
chilli flakes
Instructions
✅Start by mixing together all of the sauce ingredients in a bowl. Then put to one side.
✅Place the chicken in a separate 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.
✅Heat the oil in a wok or large frying pan until very hot.
✅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.
✅Pour over the sauce you mixed earlier. 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 rice and top with spring onions and chilli flakes.
