Chicken with Lee Kum Kee Plum Sauce / 苏梅酱汁鸡

This light brown sauce is made from preserved Chinese plums, quality ginger, and chilies. This is an excellent dipping sauce for any roasted meat dishes and for stir frying.

	Sauce
200 g Chicken breast 1/3 tsp Salt 1/5 tsp Chicken bouillon 60 g Cornstarch 1/2 tsp Baking soda 1/2 Egg Some water 1 tsp Minced garlic 1 tsp Sesame seeds©angiesrecipes	2 tbsp Sweet plum sauce©angiesrecipes 30 ml Water 1 tbsp Sugar 1/2 tsp White vinegar 1/5 tsp Salt 1 tsp Cornstarch

1. Cut the chicken breast into 2cm dices, marinate with the salt and chicken bouillon and set aside for 15 minutes. Combine the cornstarch and baking soda, add in egg and some water to make a thick batter.
   
2. Heat up a wok with enough oil until hot. Dip the diced chicken into the batter. Shake off the extra batter and deep-dry the chicken for 2 minutes. Scoop out and drain. Return the chicken to the wok and deep-fry until very crispy.
   
3. Fill another skillet with a little of oil, add in garlic and stir until fragrant. Combine all the sauce ingredients and add into the skillet. Return the fried chicken to the skillet and stir until the chicken are completely coated with the sauce. Transfer to a serving dish and sprinkle some sesame seeds over.