Plum Sauce Chicken

My sister brought few packs of Lou Sang for me on Chinese New Year. Normally the Lou Sang will use plum sauce for the mixture. But I won't used the whole pot of plum sauce because will be too sweet. Then the balance of the plum sauce, I'm used it to make this delicious Plum Sauce Chicken. 

Adapted from: Angie's Recipes

200 gm chicken breast

1/3 teaspoon salt

1/5 teaspoon chicken bouillon (I'm omit)

60 gm cornstarch

1/2 teaspoon baking soda

1/2 egg

Some water

For the sauce

1 teaspoon minced garlic

1 teaspoon sesame seeds

2 tablespoon sweet plum sauce

30 ml water

1 tablespoon sugar

1/2 teaspoon white vinegar

1/5 teaspoon salt

1 teaspoon cornstarch

Some lettuce

Method:

1. Cut the chicken breast into 2 cm dices, marinate with the salt and chicken bouillon and set aside for 15 minutes. 
2. Combine the cornstarch and baking soda, add in egg and some water to make a thick batter.
3. 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.
4. Fill another pan with a little of oil, add in garlic and stir until fragrant. Combine all the sauce ingredients and add into the pan.
5. Return the fried chicken to the pan and stir until the chicken are completely coated with the sauce.
6. Put some lettuce on the serving plate and transfer the chicken on top and sprinkle some sesame seeds over.