Sautéed Chicken in Plum Sauce

Ingredients

450g chicken breast fillet, with or without skin
1 egg, beaten

Marinade:
1 tablespoon Pat Chun Light Soy Sauce
1 teaspoon Pat Chun Dark Soy Sauce
Dash of Pat Chun Sesame Oil

Sauce:
2 tablespoons Pat Chun Plum Sauce
2 tablespoons water

Preparation

Marinate chicken breast fillet for 1 hour.
Dip chicken breast fillet in beaten egg and dab both sides in corn starch. Deep fry in hot oil until crispy and cooked through. Remove from oil and drain. Cut into small pieces and dish up.
Heat Sauce. Immediately remove from heat when it begins to boil. Pour over chicken. Serve immediately.

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