Crispy Chilli Plum Chicken – with a trick to save on the washing up too!
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 it’s become lost in one of the boxes that I haven’t unpacked yet.
Most of the kitchen is done, but I’m hesitant to unpack everything, as we’ve still got a couple of shelves and cupboards to finish, and I know I’ll end up filling, then emptying the cupboards again as I change my mind on where to put things!
So I made a last minute change and went for plum chicken 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 :-)).
Do you like my little food boxes?
I think Chris and I have been watching too much Big Bang Theory (yeah, we’re a little late to the game, only started watching it a couple of months ago!). 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!
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.
- 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
- Sticky sauce
- 2 tbsp. tomato puree
- 1 tbsp Chinese rice vinegar (white wine vinegar will work too)
- 3 tbsp. light brown sugar
- 2 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tsp chili flakes
- ¾ cup pineapple juice
- To serve:
- Boiled rice
- Shredded spring onions (scallions)
- Chilli flakes
- 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.