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Twice-Fried Chicken Thighs with Plum Sauce

Twice-Fried Chicken Thighs with Plum Sauce

Twice-Fried Chicken Thighs with Plum Sauce

Plum sauce, a sweet and sour condiment commonly served in Chinese restaurants, is easy to make with plum preserves.


Makes 4 servings


1 tablespoon ivory-colored sesame seeds (optional)
1/2 cup Plum Sauce
1 cup peanut oil
1 to 1-1/4 pounds boneless skinless chicken thighs, cut into strips
4 medium carrots, cut into julienne strips
4 green onions, sliced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
Hot cooked rice


  1. Heat wok over medium-high heat until hot. Add sesame seeds; cook and stir 45 seconds or until golden. Remove to small bowl, reserve.
  2. Prepare Plum Sauce.
  3. Heat oil in wok over high heat until oil registers 375°F on deep-fry thermometer. Drop chicken into oil; fry 1 minute. Remove with slotted spoon; drain on paper towels. Drain oil from wok, reserving 2 tablespoons.
  4. Add 1 tablespoon reserved oil to wok. Heat over high heat. Add carrots; stir-fry 5 minutes until crisp-tender. Remove from wok; set aside.
  5. Add remaining 1 tablespoon oil to wok. Add chicken and onions; stir-fry 1 minute. Stir in Plum Sauce, carrots, salt and red pepper. Cook and stir 2 minutes. Serve over rice; top with sesame seeds, if desired.

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