Crispy Chilli Plum Chicken

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 5-6 servings

3 tbsp vegetable or rapeseed oil
3 chicken breast fillets, chopped into bite-size chunks
2 tbsp cornflour (cornstarch)
1 medium egg
10 tbsp plain (all-purpose) flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 plums, sliced
2-3 red Bellafina peppers, sliced
2-3 yellow Bellafina peppers, sliced
2-3 yellow Bellafina peppers, sliced
2 cloves of garlic, peeled and minced

Sticky sauce:
2 tbsp. tomato puree
1 tbsp Chinese rice vinegar (white wine vinegar will work too)
3 tbsp. light brown sugar
2 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tsp chili flakes
¾ cup pineapple juice

To serve:
Boiled rice
Shredded spring onions (scallions)
Chilli flakes


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

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.

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.

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).

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.

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).

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

Slightly adapted from