Plum Chicken Thighs

Plum sauce can be found in the international or ethnic section of most supermarkets. For extra flavor, stir 1 tablespoon Chinese dark soy sauce into the plum sauce and water mixture before adding it to the stir-fry. Serve this dish over rice.

Serves: 4Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 1 egg white
  • ¼ tsp. salt
  • 1 Tbsp. Chinese rice wine
  • 1½ tsp. cornstarch
  • 1 lb. boneless, skinless chicken thighs, cut into 1" cubes
  • 2 Tbsp. plum sauce
  • 3 Tbsp. water
  • 2 cups olive oil
  • 1 Tbsp. minced ginger
  • 2 scallions, finely chopped
  • 2 tsp. chili paste with garlic
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  • In a large bowl combine the egg white, salt, rice wine, and cornstarch and mix in the chicken cubes. Marinate the chicken in the refrigerator for 30 minutes.
  • In a small bowl, combine the plum sauce and water. Set aside.
  • Heat a wok or skillet over medium-high heat. Add 2 cups oil. When the oil is hot, add the chicken. Cook the chicken cubes until they turn white (about 30 seconds–1 minute), using a spatula to separate the cubes. Remove the chicken from the wok to a plate lined with paper towels.
  • Drain all but 1 tablespoon oil in the wok or skillet. Add the minced ginger, scallions, and chili paste with garlic. Stir-fry for about 30 seconds.
  • Add the chicken. Stir-fry for 1 minute, then add the plum sauce. Heat the sauce to boiling. Stir-fry for 2 minutes to mix the chicken with the sauce and make sure the chicken is thoroughly cooked. Serve hot.