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In a medium bowl, toss the cut chicken pieces with 2 tablespoons of cornstarch, salt, and black pepper until evenly coated.

In a separate small bowl, whisk together the plum jam, rice vinegar, soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. In another small bowl, whisk together the 1/4 cup of water and 1 teaspoon of cornstarch to create a slurry.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Pour the plum sauce mixture into the skillet and bring to a simmer, stirring constantly. Cook for 1-2 minutes until slightly thickened.

Stir the cornstarch slurry once more and then slowly pour it into the simmering sauce, whisking continuously. Cook for another 1-2 minutes, until the sauce has thickened to your desired consistency.

Return the cooked chicken to the skillet and toss to coat evenly with the plum sauce. Cook for 1-2 minutes to heat through.

Serve hot, garnished with toasted sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice or noodles.


In a medium bowl, toss the cut chicken pieces with 2 tablespoons of cornstarch, salt, and black pepper until evenly coated.

In a separate small bowl, whisk together the plum jam, rice vinegar, soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. In another small bowl, whisk together the 1/4 cup of water and 1 teaspoon of cornstarch to create a slurry.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Pour the plum sauce mixture into the skillet and bring to a simmer, stirring constantly. Cook for 1-2 minutes until slightly thickened.

Stir the cornstarch slurry once more and then slowly pour it into the simmering sauce, whisking continuously. Cook for another 1-2 minutes, until the sauce has thickened to your desired consistency.

Return the cooked chicken to the skillet and toss to coat evenly with the plum sauce. Cook for 1-2 minutes to heat through.

Serve hot, garnished with toasted sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice or noodles.
