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Gorgeously glossy, perfectly sticky, and bursting with sweet-savory-tangy flavors, this plum chicken is about to become your new favorite dinner recipe. Imagine juicy, slightly-crisp chicken wrapped in a Chinese plum sauce that’s fruity and rich with a hint of tang. Just one pan plus simple ingredients and you’ve got a dish that’ll make you forget takeout ever existed.

“Whelp, I know what I’m having for dinner again next week! This was incredible!”

– CHRISTINA
Overhead photo of crispy chicken in plum sauce on a bed of steamed jasmine rice.

Update: This recipe was originally published in March 2018. I made updates to the article below to include more information about making this chicken in plum sauce recipe at home.

Hi, friends! If you’ve been searching for a dinner recipe that feel exciting with minimal fuss, this chicken in plum sauce delivers a whole lot of saucy goodness with simple ingredients and one pan:

Table of Contents

About this plum chicken

This plum chicken recipe is all about delicious flavor: juicy-yet-crispy pieces of chicken, a thick, glossy sauce, and a taste that dances with sweet-tangy plum, savory soy, bright vinegar, Chinese aromatics, and a whisper of warming spice. Every bite feels rich and satisfying (but not heavy) with that irresistible sticky finish that clings to the caramelized chicken and makes the whole dish feel restaurant-inspired. 

One of the best parts? This chicken in plum sauce comes together with pantry-friendly ingredients and minimal fuss. Plus, the cooking process is approachable and super-forgiving.

Serve it over fried rice for a dinner that tastes like a treat, spoon it onto noodles for the chopstick lovers, or pair it with crisp veggies for a meal that tastes like a celebration. Regardless of how you dish it up, this plum sauce with chicken is sure to become an instant dinner favorite. 

Why you’ll love this recipe

TL;DR? Get the details on this chicken in plum sauce below:

  • Bold, Balanced Flavor. Naturally sweet-tangy plum sauce meets savory chicken, umami soy, warming ginger, punchy garlic, rich brown sugar, and a hint of peppery Chinese 5 spice to create a dish that’s beautifully balanced and deliciously aromatic.
  • Irresistibly Delicious Texture. Think: perfectly juicy, slightly crispy, caramelized pieces of chicken glistening in a sticky, glossy sauce.
  • Easy, Approachable, Beginner-Friendly Cooking. Pantry ingredients, minimal prep, and straightforward cooking make one pan recipe ideal for any skill level.
  • Any-Season, Family-Friendly Recipe. With a sweet-savory flavor profile that feels both familiar and special, this plum sauce chicken is a crowd pleaser that’s cozy enough for winter, yet fruity enough for summer.
  • Chef Developed Recipe. Tired of getting your recipes from untrained “home cooks”? With this step-by-step recipe—from a trained culinary professional—you’ll be mastering the art of making dreamy plum sauce chicken in no time!

If you’re looking for more simply delicious Asian chicken dinners, be sure to try these fan-favorite recipes next: Teriyaki Chicken Bowls, Chinese Chicken with Stir Fry Vegetables and Ground Chicken Stir-Fry.

Overhead photo of raw cubed chicken, plum sauce, brown sugar, cornstarch, and Chinese condiments neatly arranged on a kitchen counter.

Ingredients for chicken in plum sauce

Here’s everything you need to grab to make this recipe at home:

  • Reduced Sodium Soy Sauce. Lends a salty, deeply-umami flavor to both the plum sauce and the chicken.
  • Vegetable Oil. For frying and browning the chicken. Swap: Canola oil.
  • Cornstarch. Coats the raw chicken ensuring a deliciously juicy texture and helps thicken the sauce into glossy perfection. 
  • Mirin. Balances the richness and adds a delicate sweet complexity. 
  • Chinese Five Spice. Offers a harmonious and robust combination of sweet, savory, and slightly spicy flavors.
  • Kosher Salt and Ground Black Pepper. Essential for overall flavor.
  • Boneless Skinless Chicken Breasts or Thighs. Use chicken thighs if you prefer a richer flavor and chicken breasts if you prefer lean meat
  • Garlic and Ginger. Give the sauce a bold, fragrant, and familiar Asian foundation.
  • Chicken Bouillon. Helps build and balance the Chinese sauce with savory flavor. Swaps: Chicken broth or chicken stock.
  • Asian Plum Sauce. The star of the dish—sweet, tangy, and rich in flavor. Feel free to use store-bought or homemade.
  • Light Brown Sugar. Gives the stir-fry sauce that signature sweetness and subtle caramel notes.
  • Hoisin Sauce. Lends a sweet and salt complex flavor.
  • Rice Vinegar. Brightens the sauce and balances the sweetness. Swap: Apple cider vinegar for a more robust, tart flavor.

Recipe variations

  • Spicy Plum Chicken. Add a little crushed red pepper flakes or sriracha to the plum sauce and finish the dish off with chili crisps for heat.
  • Slow Cooker Version. Combine everything in the crockpot and cook low and slow for ultra-tender plum sauce with chicken.
  • Grilled Twist. Skip the cornstarch in the marinade, keep the chicken thighs or breasts whole, and grill for char-broiled flavor, basting the chicken with the plum sauce during the last few minutes of cooking.
  • Veggie Stir-Fry Variation. Stir fry sweet red peppers and fresh plum slices and then toss with the plum chicken for a wholesome meal. 
  • Tropical Finish. Top the chicken with pineapple or mango salsa before serving for a fruit-forward twist.
Close-up action photo of a wooden spoon stirring chicken plum sauce in a black wok.

Professional chef expert Tips for perfect results every time

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Choose the Right Chicken for You. Opt for chicken thighs if you want rich flavor and juicy meat. They’re more forgiving as they cook and deliver a deeper, more indulgent flavor. However, chicken breast works great here if you prefer leaner cuts.
  • Cube Chicken Uniformly. Cut your chicken into evenly sized, bite-sized pieces. This ensures every morsel cooks at the same rate and absorbs that sticky-sweet plum glaze evenly—no dry edges, no undercooked centers, just perfection in every bite.
  • Don’t Skip the Cornstarch. A light coating of cornstarch gives your chicken that delicious lightly-crisp exterior. And, it also helps the plum sauce cling beautifully, creating that glossy, lacquered finish that defines great Chinese chicken recipes.
  • Brown the Chicken Well. This is where flavor is born. Let the chicken develop a rich, golden sear without rushing—those caramelized bits on the pan translate into deep, savory complexity in the final dish.
  • Deglaze the Pan. After browning the chicken (and removing it from the pan) and sautéing the aromatics, pour in a little chicken bouillon and gently scrape up those flavorful browned bits from the bottom of the pan—that’s flavor GOLD. This step infuses the dish with smoky-savory depth for iconic flavor.
  • Simmer Plum Sauce. Allow the sauce to gently simmer until it thickens naturally into a rich, glossy glaze. This step concentrates the sweet, tangy, and savory notes into something truly magical.
  • Taste and Adjust. Plum sauces vary by brand so be sure to give it a taste and balance it to suit your preferences. Want it sweeter? Add a touch more sugar. Prefer a tangy kick? A splash of rice vinegar brightens it instantly. A little bland? Add salt. 
  • Let it Rest. Let the chicken in plum sauce rest for a few minutes before serving so the sauce thickens to that perfect, clingy consistency.
  • Garnish Before Serving. Remember, you eat with your eyes first. A flurry of fresh green onions or a sprinkle of sesame seeds add both color and texture. 

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is plum sauce made of?

The precise ingredients in plum sauce can vary by brand; however, it typically includes plums, sugar, vinegar, soy sauce, ginger, and spices. It’s thick with a sweet, tangy, and slightly savory taste.

Can I use store-bought plum sauce?

Absolutely—I actually I typically use bottled (jarred) plum sauce with great results. Just be sure to use a good brand. Popular brands like, Lee Kum Kee or VH Plum Sauce, are readily available in most grocery stores.

Can I substitute the plum sauce with something else?

While the recipe is designed for the sweet and tangy flavor of Chinese plum sauce, there are a few alternatives. However, please note the flavor profile will differ if using one of the below substitutes:

  • Hoisin sauce: Hoisin offers a thicker and richer flavor profile. Use a lesser amount compared to plum sauce due to its stronger taste.
  • Teriyaki sauce: Teriyaki offers a sweet and savory profile similar to plum sauce, but with a slightly different overall flavor profile.
  • Sweet and sour sauce: Provides a tangier flavor compared to plum sauce. You might want to consider increasing the amount of brown sugar in the recipe.

What cut of chicken is best?

Truthfully, that depends upon your preferences—both taste great here. Boneless chicken thighs are the most flavorful and forgiving; however, chicken breasts also work well if you prefer a leaner option. 

Is plum sauce chicken very sweet?

No—it’s a balance of savory-sweet-tangy flavors. 

Is this recipe spicy?

Not at all. However, you can certainly make it spicy by adding chili flakes and/or sriracha sauce and finishing the dish with chili crisps. 

Can I make chicken with plum sauce ahead of time?

Yes, this dish makes wonderful leftovers for grab-and-go lunches or heat-and-eat meals. It reheats great, and the plum sauce keeps the meat moist. The sauce will thicken during storage, but that’s easy to fix by adding a splash or two of broth or water.

Overhead photo of plum sauce coated chicken pieces on a bed of white rice.

Serving chicken plum sauce

This plum chicken pairs well with a wide variety of sides. Below are a few of my favorite ways to serve it:

  • Garnished and Over Rice. Pile the chicken over steamed white rice, fried rice, or brown rice to soak up all the glossy plum sauce. And then sprinkle with toasted sesame seeds and sliced scallions for a little texture and color.
  • Add Veggies. Pair with roasted peppers and onions, steamed bok choy, Asian style brussel sprouts, or fried cabbage for a wholesome plate.
  • With Noodles. Spoon over lo mein noodles, udon noodles, or soba noodles for a hearty meal.
  • Pair with Drinks. If serving guests, don’t forget the drinks. Anything from chilled beer or sake will work great here.
  • Take it Tropical. Serve over coconut milk rice and top with spicy mango salsa for a slightly sweeter, more tropical twist with a hint of heat.

Unique serving suggestions

  • Stuff in Lettuce Cups. Pile into lettuce cups and sprinkle with Mein Gon (Asian-style crunchy noodles) and pickled red onions for a lighter, hand-held twist. Check out these Chinese chicken lettuce wraps for inspiration.
  • Make Grain Bowls. Tuck the chicken in plum sauce into grain bowls with edamame, carrots, and Asian marinated cucumber salad for a filling and fresh dinner.
  • Fusion Dinner. Use the saucy chicken a filling for roasted sweet potatoes to create a delicious fusion-style dinner.
  • Fill Boa Buns. Serve in boa buns and top with  and vinegar jalapenos for a fun party appetizer.
  • Take-Our Style Dinner. Serve it with egg rolls, spring rolls, or potstickers for a takeout-style dinner at home.

Storing leftovers

Allow any leftover plum sauce with chicken to cool completely to room temperature before storing according to the instructions below:

  • Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing Instructions: Transfer cooled chicken in plum sauce to an airtight freezer-safe container and store in the freezer for up to 2 months. And then thaw in the refrigerator overnight before reheating according to below.
  • Reheating Instructions: Warm the chicken gently on the stovetop or in the microwave in short bursts until warm throughout, adding a splash of broth or water if the plum sauce has thickened too much during storage.
Action photo of chop sticks picking up a piece of plum sauce chicken from a bowl.

Sweet, savory, sticky, and absolutely irresistible, this recipe for plum chicken is everything you love about takeout, made fresh at home. Easy enough for weeknights, impressive enough for guests, and endlessly customizable, this delicious chicken goodness will keep everyone coming back for more.

I hope you give this plum sauce chicken a try, but don’t forget to come back and share your results in the comments below. I truly love cheering you on in the kitchen!

Until next week, friends, cheers,

Cheyanne

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More saucy Asian chicken dinners

If you love this plum sauce with chicken recipe, try these yummy chicken dinners made tons of bold flavor next:

Overhead photo of plum chicken garnished with sliced green onions and sesame seeds on a bed of rice in a white bowl.

Plum Chicken

4.75 from 4 votes
Author: Cheyanne Holzworth
Total Time: 42 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Marinating Time: 15 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Gorgeously glossy, perfectly sticky, and bursting with sweet-savory-tangy flavors, this plum chicken is about to become your new favorite dinner recipe. Imagine juicy, slightly-crisp chicken wrapped in a Chinese plum sauce that’s fruity and rich with a hint of tang. Just one pan plus simple ingredients and you've got a dish that'll make you forget takeout ever existed.

Equipment

  • 1 Medium Bowl – for marinating chicken
  • 1 Wok – for cooking chicken and plum sauce

Ingredients 

  • ¼ Cup + 2 TBS Reduced-Sodium Soy Sauce – DIVIDED
  • 5 TBS Vegetable Oil – DIVIDED
  • 1 TBS + ½ TBS Cornstarch – DIVIDED
  • 1 ½ tsp Mirin
  • ½ tsp EACH: Chinese Five Spice, Kosher Salt, and Ground Black Pepper – DIVIDED
  • 1 ½ pounds Boneless Skinless Chicken Breasts or Thighs – cut into 1-inch chunks
  • 2 cloves Garlic – peeled and minced
  • 1 tsp Ginger – peeled and grated
  • ¼ Cup Chicken Bouillon (sub: chicken broth or water)

Plum Sauce

Instructions

  • Make Marinade and Marinate Chicken: To a large bowl, add 2 tablespoons of soy sauce, 1 tablespoon vegetable oil, ½ tablespoons cornstarch, all the mirin, and ¼ teaspoon each Chinese 5 spice, kosher salt, and ground black pepper.
    Use a whisk and stir the ingredients together until well combined. Then add the cubed chicken and stir to mix the ingredients and fully coat the pieces of chicken in the marinade.
    Set aside and let marinate for 15 to 25 minutes.
  • Meanwhile, Mix Plum Sauce: To a 2-cup glass measure or medium bowl, add the plum sauce, brown sugar, ¼ cup of soy sauce, rice vinegar, 1 tablespoon cornstarch, and ¼ teaspoon each Chinese 5 spice, kosher salt, and ground black pepper.
    Grab a whisk and vigorously stir until the ingredients are well combined and then set the sauce aside.
  • Sear Chicken: Heat 4 tablespoons of oil in a wok or large skillet over medium-high to high heat.
    Once the oil is shimmering, add half the chicken and let cook, undisturbed, for 1 minute. Flip and stir the pieces of chicken over and continue to cook for 1-2 more minutes or until the chicken is golden all over.
    Use a slotted spoon to remove the chicken to a paper towel-lined plate to drain.
    Repeat the cooking process with the remaining chicken.
  • Sauté Aromatics: Remove pan from heat and use paper towels to wipe out excess oil, leaving 1 tablespoon of oil behind in the pan.
    Return pan to the stovetop, placing over medium heat. Then add the garlic and ginger to the same pan. Cook, stirring constantly, for 30 seconds or until fragrant.
  • Deglaze, then Add Plum Sauce: Add the chicken broth to the pan and use the edge of a wooden spoon to scrape up any brown bits on the bottom of the pan. Let cook until reduced to 2 tablespoons of liquid.
    Then pour the plum sauce into the pan and increase the heat to medium-high. Bring the sauce to a simmer, stirring occasionally. Once simmering, reduce the heat to maintain a simmer and let the sauce cook, stirring occasionally, until thickened, about 1-2 minutes.
  • Add the Seared Chicken: Dump the seared chicken pieces into the skillet and cook, stirring, for 1-2 minutes or until the sauce fully coats the chicken.
    Grab a spoon, give the dish a taste, and then adjust the flavors to suit your tastebuds.
  • Garnish and Serve Plum Chicken: Ladle the plum chicken over steamed rice and top with toasted sesame seeds and sliced scallions. Enjoy immediately!
    Overhead photo of plum chicken garnished with sliced green onions and sesame seeds on a bed of rice in a white bowl.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 359kcal    Carbohydrates: 35g    Protein: 27g    Fat: 12g    Saturated Fat: 2g    Polyunsaturated Fat: 5g    Monounsaturated Fat: 3g    Trans Fat: 0.1g    Cholesterol: 74mg    Sodium: 3339mg    Potassium: 612mg    Fiber: 1g    Sugar: 15g    Vitamin A: 51IU    Vitamin C: 2mg    Calcium: 46mg    Iron: 1mg
Course: dinner
Cuisine: Chinese

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