Skip to main content

Taiwanese Fried Chicken in Plum Sauce ..梅汁雞柳 (AFF Taiwan)

From what i read in this Taiwanese Fried Chicken in Plum Sauce is a dinner and lunch favourite in Taiwan. Now it is a dinner and lunch favourite in my house  ^_^
Yes, this taiwanese dish taste extremely good with it sweet and sour taste of the plum sauce. You will simply have another bowl of steam rice with must try it!!
I don't know how to make my own sour plum sauce so what i do was to buy a bottle of plum sauce. I bought LKK plum sauce, hope that it is nearest to Taiwan taste.
 It is quite simple to prepare this dish. Get ready all the ingrediets, marinate the chicken and start wokking.
These are the ingredients.

Marinate the chicken.

 Double fried the chicken will make the chicken pieces crispy outside and moist inside.
Taiwanese Fried Chicken in Plum Sauce
Recipe adapted from
2 chicken breasts, sliced and marinated
some chopped bell peppers (i used yellow bell pepper only)
1 spring onion
half a carrot, sliced
2 cloves garlic, chopped
some sliced ginger
The sauce:
3 Tbsp plum sauce (i used LKK plum sauce)
1 Tbsp soy sauce
1 Tbsp sugar
*mixed all together in a measuring cup
Thickening sauce:
1 tsp soy sauce
1 Tbsp corn starch/flour
100ml water
*mixed all of this together in a bowl
The chicken coating:
sweet potato flour and corn flour (you can use potato flour and tapioca flour too, if you can't get corn flour - i used 1 1/2 Tbsp of each flour)
To Do:
1. Clean and sliced chicken into strips.
2. Add chicken in a bowl with a splash of rice wine, (i used glutinous rice wine) 1 teaspoon of sugar and 2 Tbsp of soy sauce in the fridge for 30 minutes.
3. Cut the vegetables to your favoured sizes.
4. Put about 1 or 2 cm of oil into the frying pan. Let oil heat up a little.
5. Coat the chicken pieces in the flour mixture. (i add flour mixture into the marinated chicken and mixed to coat)
6. Fry the chicken until golden brown. Take out and drain the chicken of oil.
7. Heat up the oil till very hot, re-fry the chicken again. Take and drain of oil..
8. Left 2 Tbsp oil in the wok, add in garlic and ginger slices. Saute till it is frangrant.
9. Stir fry all the vegetables till it slightly cooked.
10. Add fried chicken into the wok/pan/ Add in plum sauce, stir well. Add in thickening sauce. Simmer for a little while till the sauce is slightly thickening.
11. Dish up, it is ready to serve pipping hot with steam rice,

Dinner is Serve!!

Serve with steam rice!

What do you think of this??

My Sam told me "mummy you left out the carrot.
Let me add the carrot slice on!!
Mum, this bowl is mine!!"

I am submitting this post to Asian Food Fest, Taiwan Month,



  1. interesting dish! thanks for your participation!

  2. Doreen, this looks really delicious and it's making me hungry at this hour! Have bookmarked it!

  3. mui mui, u said until I so eager to try it out, looks good too :D

  4. Delicious, delicious, delicious....... and Im bookmarking this.

  5. Hi Doreen, This dish is so mourh watering ! YUMMY

  6. tangy sauce like...hope to try too someday!


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)