Crispy Chinese Plum Chicken

Crispy Chinese Plum Chicken

Crispy Chinese Plum Chicken

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Ingredients:

• 3 tablespoons vegetable oil
• 3 chicken breasts, chopped
• 2 1/2 tablespoons cornstarch
• 1/3 cup flour, all purpose
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 teaspoon paprika
  • 3 plums, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 2 cloves garlic, minced
• 2 tablespoons tomato paste or pureé
• 1 tablespoon rice vinegar
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon chili flakes
• 3/4 cup pineapple juice
• 2 tablespoons sweet chili sauce

Sweet Chili Sauce:

• 1/4 cup sugar, white
• 1/4 cup water
• 1 tablespoon sambaloelek
• 1/2 tablespoon cornstarch + 1 tablespoon cold water, whisked together
  • Mix sugar, water, and sambaloelek together with a whisk. Add the cornstarch mixture. Mix together.

Sambaloelek:

• 1/2 onion, minced
• 1 clove garlic, minced
• 1/2 tablespoon chili pepper flakes, or several chili peppers - grind with mortar & pestle
• 1 tablespoon olive oil
  • Whisk ingredients together and set aside.

Instructions:

1. Heat oil in skillet until hot.
2. While oil is heating, put the chicken in a bowl and sprinkle on the cornstarch. Mix with a fork (or your hands) until chicken is well-coated.
3. Add egg into the bowl with the chicken and use a fork or your hands to mix everything together.
4. Sprinkle on the flour, followed by the salt, pepper, garlic powder, and paprika. Mix everything together well with your hands. The chicken should be well-coated but also very sticky.
5. Add the chicken to the oil and cook on medium-high for 6 to 7 minutes until golden brown. You should be turning the chicken 2 to 3 times during this time. Depending on your skillet size, you may need to cook in batches. When the chicken is done, remove from the oil and drain on paper towels.
6. While the chicken is cooking, head up a large skillet or dutch oven over medium heat with about 1 teaspoon of extra virgin olive oil.
7. Add the plum slices, bell peppers, and garlic. Cook for two minutes, stirring often, until the plum becomes very soft.
8. Now add all of the sauce ingredients to the pot, stir, and bring to a boil on high heat.
9. Add the chicken to the pot of plum and bell peppers. Ensure it becomes well-coated. Reduce heat to medium-low and simmer until the sauce reduces by 1/3.
10. Turn off the heat and remove from the burner. Serve over rice.