Step 1

Heat the oil in a wok or large frying pan until very hot.

Step 2

Whilst the oil is heating, place chicken in a bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.

Step 3

Now break the egg into the bowl with the chicken, and use a fork to mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.

Step 4

Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.

Step 5

Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as there are no more than 3 chicken breasts).

Step 6

Once golden brown, add the plum slices, peppers and garlic. Cook, with the chicken for 2 minutes, stirring often, until the plum starts to soften.

Step 7

Now add all of the sauce ingredients to the wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).

Step 8

Turn off the heat and divide between four bowls. Serve with boiled rice and top with spring onions and chilli flakes.