Chicken with Sweet & Sour Plum Sauce

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Prep time: 00:00 HR
Cook time: 00:00 HR



Served over a bed of jasmine rice, chicken cooked with sweet and sour plum sauce makes for a great meal that the kids would love to dig in and it can also be served as an entrée in any dinner party you may host.


  • Sugar - ¼ cup
  • Dry ginger - 1 tsp
  • Freshly grated nutmeg - ¼ tsp
  • Mae Ploy Sweet & Sour Plum Sauce – 1 cup
  • Flying Goose Sriracha Hot Chili Sauce - 1 tsp
  • Pearl River Bridge Mushroom Soy Sauce - 2 tbs
  • Lemon juice – ¼ cup
  • Zest from one lemon
  • Dry mustard - 1 tsp
  • Sesame oil - 1 tbs
  • Cooking oil – 2 tbs
  • Chicken pieces - 3 pounds bone in skin
  • Onions, diced - ¼ cup
  • Garlic, chopped - 1 tablespoon
  • Ginger, freshly grated - 1 teaspoon
  • Sesame seeds - 1 tablespoon
  • Jasmine rice for serving


In a medium bowl, mix sugar, dry ginger and fresh nutmeg. Pour mixture onto bottom of a 9×13-inch baking dish.

Preheat oven to 400 degrees.

In a medium bowl, mix Mae Ploy Sweet & Sour Plum Sauce, lemon juice, lemon zest, Flying Goose SrirachaHot Chili Sauce, Pearl River Bridge Mushroom Soy Sauce, dry mustard and sesame oil. Set aside the plum sauce mixture.

Heat cooking oil in a large skillet over medium high heat and sear chicken pieces on all sides until brown, about 3 or 4 minutes per side. Remove chicken and place in baking dish.

Remove and discard all but one tablespoon of oil left in the pan and reduce heat to medium. Add onions, garlic and ginger and sauté for one minute. Add the plum sauce mixture and cook for about five minutes until thick. Remove from the heat.

Spoon this mixture over the seared chicken pieces.

Place the pan in the oven and bake uncovered for 35-45 minutes until done.

Sprinkle sesame seeds over chicken pieces and serve with plum sauce.

Best served over white Jasmine rice.