Plum Sauce Chicken

Today’s feature isn’t a traditional Chinese recipe, by any means, rather it is a quick and easy means to use up leftover roast chicken, and also as a way to employ that jar of Plum Sauce you have in your cupboard for something other than slathering over Egg Rolls.

By the way, for those not familiar, Plum Sauce is a bright orange condiment commonly arriving in small (soy sauce type) plastic packets when one orders Chinese Food for home delivery. In the US, it is often called ‘Duck Sauce’…

The Ingredients

  • Leftover Chicken pieces, hacked into pieces on the bone (about 2 cups worth);
  • 2 Tbsp. Rice Wine;
  • 1 tsp. Soy Sauce;
  • 1 tsp. Sugar;
  • 1 Tbsp. Cornstarch;
  • ½ a small Red Bell Pepper;
  • 2 Scallions, cut into 2” sections;
  • ¼ cup Plum Sauce.

Toss the chicken pieces with the next 3 ingredients and then add the cornstarch, stirring to coat. Leave to sit for at least an hour.


Next, fry the chicken pieces until browned and slightly crispy on the outside. You can do this either by deep frying, or pan-frying with a liberal amount of oil. In the latter case, avoid over-crowding the pan. Once done, remove from the heat, drain the pieces and keep them warm.


Heat a small amount of oil in a suitable pan over high heat and add the pepper and scallion. Saute briefly until just softened.


Finally, add back the chicken, along with the Plum Sauce, and stir-fry for a minute or so longer until the sauce is bubbling and everything is heated all through. Serve immediately….






    1. I have a post coming up soon featuring a recipe for Cantaloupe Sauce which I once made as a substitute for plum but which I now still make as it is easier using cantaloupe rather than plums and tastes almost exactly the same.

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