Crispy Spiced Chicken and Plum Sauce Stir-fry

    25 minutes

    Rice flour, Chinese five spice and crushed chilli give this chicken a crispy, spiced coating that is then wok-tossed with Asian greens and a plum sauce.

    21 people made this


    • vegetable oil, for deep-frying
    • 500g chicken breast fillets, thinly sliced
    • 1/3 cup rice flour
    • 2 tablespoons cornflour
    • 1 teaspoon Chinese five spice powder
    • 1 teaspoon salt
    • 1 teaspoon dried crushed red chilli flakes
    • 1 tablespoon sesame oil
    • 2 teaspoons crushed garlic
    • 1 teaspoon crushed ginger
    • 1 bunch choy sum, chopped
    • 150g snow peas, chopped
    • 1/3 cup plum sauce
    • 2 tablespoons sweet chilli sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon fish sauce
    • steamed white rice, to serve

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Pour enough vegetable oil into a wok to half fill the wok. Heat over high heat. Toss chicken in combined flours, spice, salt and chilli until coated. Deep-fry chicken, in two batches, for 3-4 minutes or until crisp. Transfer chicken to a plate lined with paper towel.
    2. Discard vegetable oil. Wipe wok clean. Add sesame oil to wok and heat over high heat. Cook garlic, ginger, choy sum and snow peas for 2-3 minutes or until vegetables are just tender.
    3. Return chicken to wok with combined sauces. Stir-fry for 2 minutes or until heated through. Serve stir-fry on steamed rice.

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