Stir Crazy Plum Crazy Chicken Recipe

[Leonora Schallhorn]

Use the mushroom sauce in the article or find a cheap oyster sauce, that does not contain shellfish. Plum sauce is a sweet alternative that I prefer over oyster sauce that you can make yourself. Consider your favourite Chinese dish, honey chicken? Substitute honey for sugar and oyster sauce. Experiment and then post your final awesome recipe!


Made this exactly as written minus the sesame oil because I completely forgot to grab it at the store, thought we had it! Delicious recipe, used it with sliced London broil and lots of veggies as stir fry.



Stir Crazy Plum Crazy Chicken Recipe

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Rotisserie chicken is the ultimate go-to for busy families. Not only is it good served with a few simple sides, but it can be used in so many different recipes. On National Fettuccine Alfredo Day, why not whip up a batch of Rotisserie Chicken Fettuccine Alfredo?


Chicken and Bean Sprouts seems like an obscure Chinese dish, but this is a great, refreshing, and easy-to-make stir fry. The bean sprouts are crunchy, delicious, and perfect for a light and healthy weekday dinner. All you have to do is slice and marinate the chicken, wash and drain the mung bean sprouts, stir fry in a crazy hot wok, and serve with rice!


Heat your wok on high heat until it just starts to smoke, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken, and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the chicken around), stir fry for another 20 seconds, and transfer the chicken to a bowl.


When it comes to dinner on a weeknight, I often have about 10 different ideas in my head at a given time. Should I roast a chicken or make a quick pasta? A tried-and-true recipe like fried rice or go for something I just bookmarked on Pinterest? Vegetarian or an all-out pork fest? Usually my choices are so wildly different, and all over the place, that even I baffle myself.


Fortunately, a few months ago I started a partnership with Soy Vay and currently have a pantry stocked full of their sauces, so this weeknight dilemma has been occurring less and less. After I made this Garlic Beef and Asparagus Stir-fry last month, their Hoisin Garlic Sauce and Marinade has been on heavy rotation in my kitchen. I'd use it for stir-frying tofu, noodles, shrimp, and chicken. Especially chicken.


Like this Chinese Walnut Chicken. There are two versions of walnut chicken you might be familiar with, a stir-fry with a very light but flavorful sauce and one with a white creamy sauce made out of mayonnaise or sweetened condensed milk. This is the former, which I actually prefer, because you can actually taste the chicken and the sauce doesn't make you feel weighed down.


There's a big bottle of Chinese black vinegar on my counter that I've had for well over a year, surviving at least two apartment moves. I use it every week, from making dumpling dipping sauces to stir-frying dishes like kung pao chicken, but in a year (through intensive recipe testing, no less) it's only about two-thirds done. Bottles of soy sauce, hoisin sauce, sesame oil, and other pantry staples have been replaced, but somehow this bottle of black vinegar seems bottomless.






So it's ironic that the dish I chose to cook today is also a Chinese-American comfort food classic, like the dishes in The Chinese Takeout Cookbook (which does have a recipe for sweet and sour pork). I hadn't made crispy chicken in months, but just felt like doing it again today on a whim.


The process for making the chicken is very similar to the process for General Tso's Chicken, which is still the most popular recipe on this site. You coat the chicken with salt, cornstarch, and egg whites, then carefully fry the chicken for 3 to 4 minutes, with an optional 2nd frying to get the meat extra-crispy. The tangy and sweet sauce with pineapple chunks takes only 2 minutes to cook down before it coats the chicken. It's like the best sweet and sour sauce you can get at a restaurant, except now you know the exact ingredients that go into it (no gluey preservatives here!)


Inspired both by coq à la bière and a Martin Yan recipe for beer-braised duck, I wanted to make a braised chicken with brown ale and Sriracha. I needed a robust sort of beer to withstand the Sriracha that will go in my sauce, so I stopped in Biercraft on 5th Ave., a little wonderland of craft beers. The guy behind the counter recommended Avery Brewing Co.'s Ellie's Brown Ale, which has a lot of nuttiness, sweetness, and chocolate malt character. And, he added, it won't become bitter when boiled down like some other brown ales. Turns out, it's also great for sipping while you prepare the chicken.


Cold weather makes me long for piping hot dishes, like clay pot braises. Last night I decided to make clay pot caramelized chicken, and adapted a Vietnamese-style braise from Chef Charles Phan of San Francisco's The Slanted Door. One of the major changes I made was the amount of fish sauce. The original recipe called for 3 tablespoons, which I would not recommend to anyone hoping to keep a decent-smelling kitchen. (See Vietnamese Caramelized Pork.) I reduced the amount to 1 tablespoon, which is plenty for enhancing the flavors of the dish.


What a crazy two weeks. Here in the Northeast, many areas are still recovering from Hurricane Sandy. and now we've been hit with a Nor'easter. Right now it's snowing and raining at the same time, which makes me want to just stay inside and make something extra-comforting, like chicken noodle soup.


Delicious! My family is trying to eat more vegetarian and this was a hit. I added a teaspoon of garlic to the peanut sauce and found I had to add a little more sesame oil then called for. Baking the tofu was what really elevated this dish and then stirfrying it in the peanut sauce until it caramelized- amazing!

I rated this recipe 4 stars instead of 5 because I struggled with cooking the bok choy and had to look up how to cook it from another recipe.


It was good! I toasted the tofu as per the recipe, but I think it could just be left untoasted. I enjoyed the peanut flavor and the stir-fried cauliflower was an interesting taste addition. This recipe reminds me of the mapo dofu mixes we have here in Japan. Those are miso-based with fermented black soy bean sauce.




Great recipe. Added a little oyster sauce and fish sauce to the gravy, halving the sugar. Carmelized a yellow onion first and stirred that in with the eggplant to balance the sweetness. Serve it over a nice hearty brown rice. Also quick boiled shrimp and stirred it in at the last second to add protein, texture and soak up all that delicious sauce. This is a keeper


Hi Nancy, sorry for the confusion. This is one of my early day recipes where I use just enough sauce to coat the ingredients (the soy sauce and cornstarch makes a very simple sauce), which is the way we cook in northern China. If you like more sauce in the dish, simply add 1/4 cup chicken stock and 1 more teaspoon cornstarch in step 4. Or you can even further double it. Hope you would still like to try out the dish ?


This flavorful, lightly spicy plum sauce recipe makes Chinese dishes like moo shu pancakes and stir fries sing and works wonderful as a condiment on meats, too. It's super easy to make, tastes amazing, and makes great gifts when canned.


In addition to Addictive Tomato Chutney, this canned plum sauce is one of the must-have condiments to have on hand throughout the year. It adds a wonderful flavor to vegetable stir fries and baked or grilled chicken and pork.


Step 1: Chop the Plums. You can hand chop the plums like shown above, but after discovering how easy the food processor made canning tomato chutney and my favorite salsa, I now use the processor for this recipe, too. To Process: Simply cut the plums in half, remove the pit, and throw them in the food processor to chop.


Step 2: Cook. Finely chop the onions (or use the processor) and add them to a large heavy-bottomed pot along with all the other ingredients, including the chopped plums. Cook for about an hour on low, stirring occasionally so it doesn't stick to the bottom. This plum sauce literally takes minutes to prepare - the rest is just stirring and canning.


I'm glad you did, too, Linda!

I hope you liked it as a marinade - that's one of the ways to use it. Also just topping pork and chicken with it when serving is good, too.

The best way I like it, though, is with stir fry. Alone or when you make a quick moo shu stir fry: stir fry veggies and meat, add it to a small flour tortilla and top with the plum sauce - yummy.


This looks yummy! My farmers' market sells Italian plums and I learned years ago that they make the most excellent jam! This recipe is exactly what I have been looking for to expand my canning with them. Thanks!




From your Oregon kitchen to my Oregon kitchen! My plum tree went crazy this year and this recipe is much tastier than another plum-based asian-style recipe I've tried previously. Thanks for creating and sharing!


1. Whisk together garlic, 3 tablespoons tamari, 1/4 cup honey, and vinegar.

2. Pour it all over the chicken.

3. Go out and preheat your grill to medium high.

4. When the grills ready, the chicken is ready.

5. Flatten each chicken thigh out on your grill. Top side down first.

6. As the chicken cooks, spoon the sauce over the chicken to baste it.

7. Flip the chicken.

8. In a small bowl, stir together tamari, remaining honey, and sesame seeds.

9. When you think the chicken is cooked through (about 5-6 minutes on the second side), Spoon the sesame mixture over the top of the chicken. Allow to cook for 1-2 minutes more.

10. Let the chicken sit for 5 minutes before forking it into your face.


Love these types of recipes! It is so adaptable to what you have on hand! Used bone-in chicken thighs, browned them in a Dutch oven, then removed them to a plate. Deglazed the pan with white wine and added the onion, garlic, tomatoes, capers, vinegar & honey. Topped the tomato mixture with the browned chicken thighs & roasted in a 400 degree oven for 20 mins. Topped with parsley & a little Parmesan cheese. So good! Thanks for the inspiration!

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