Sauteed Chicken

Sautéd Chicken in Gooseberry Sauce (Serves 2) 


230g meat from chicken leg, sliced


¼ tsp salt
2 tsp corn starch
1 egg yolk, beaten
4 tsp water 


5 tbsp Pat Chun Gooseberry Sauce
4 tbsp Pat Chun Sweetened Vinegar
1 tbsp Pat Chun White Rice Vinegar 2.5%
3 tsp sugar
1 tsp corn starch
½ tsp salt
6 tbsp water 


1. Marinate chicken meat for ½ hour.
2. Sauté chicken meat in 1 tablespoon of oil until golden on both sides. Dish up.
3. Bring Sauce to the boil. Pour over chicken. Serve immediately.