Sautéd Chicken in Plum Sauce (Serves 2 to 3 )
450g chicken breast fillet, with or without skin
1 egg, beaten
2 tsp corn starch
1 tbsp Pat Chun Gourmet Light Soy Sauce
1 tsp Pat Chun Gourmet Dark Soy Sauce
Dash of Pat Chun Pure Sesame Oil
2 tbsp Pat Chun Plum Sauce
2 tbsp water
1. Marinate chicken breast fillet for 1 hour.
2. Dip chicken breast fillet in beaten egg and coat both sides with corn starch. Deep fry in hot oil until crispy and cooked through. Remove from oil and drain. Cut into small pieces and dish up.
3. Bring sauce to boil, pour over chicken and serve immediately.