Crispy Plum Chicken
12 ingredients
4 steps
Ingredients
- 1/3 cup cornstarch
- 1 egg lightly beaten
- 1 pound chicken breast cubed
- vegetable oil to shallow-fry
- 1 red pepper medium, chopped
- 1 medium carrot thinly sliced
- 4 1/2 ounces green beans trimmed, halved
- 8 ounces pineapple pieces in natural juice, drained
- 3/4 cup plum sauce
- 2 teaspoons soy sauce
- 2 spring onions cut into 3/4 inch pieces
- jasmine rice cooked, to serve
Directions
-
1Combine cornstarch, egg and chicken in a medium bowl. Season.
-
2Heat vegetable oil in a wok or large, deep frying pan (around 3/4 inch deep). Working in batches, shallow-fry chicken for 3-4 mins, or until golden brown and crisp. Drain on paper towels. Let oil cool slightly. Drain all but 1 tbsp oil from wok.
-
3Cook pepper, carrot and green beans over medium heat for 3-4 mins, or until vegetables are just tender. Return chicken to pan along with pineapple, plum sauce and soy sauce. Stir-fry for 1 min, or until chicken is glazed. Remove from heat and add onions.
-
4Serve over rice.
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