Recently Rudy ordered a few items from Lolili’s Delights, which sells halal Chinese delicacies like bakkwa, chang, stuff that was completely inaccessible to us in the past. Among the few things we bought was the luncheon meat, and I wasn’t sure how best to use it.
Searched online and found this really simple, yummy recipe by Spice n’ Pans. Just watching this video and imagining how comforting this dish might be made me want to make it right away, so here we are.
I used all of the luncheon meat, and fried the potatoes in the airfryer. I wasn’t sure whether the airfryer would’ve created the same nice layer of crust on the luncheon meat if airfried, so I stuck with regular shallow frying for that. I also had some duck fat on hand and used it for sauteeing the garlic. Ohmigosh the fragrant aroma of the garlic as it hit the duck fat was irresistible.
Guys, this dish is seriously good. We had it with rice, but honestly we could’ve just eaten this on its own and we’d be stupidly happy. Guaranteed to be a hit among kids (and adults, as you can see), they’d be thrilled to see this packed in their lunchboxes. Super comforting yet strangely light, we couldn’t stop eating this!
Checkout Lolili’s Delights and do try this dish out!
Sweet & Sour Chicken Luncheon Meat with Potatoes
Ingredients
- Cooking oil, for frying, plus 1 tablespoon for making the sauce (OR use duck or chicken fat, if available)
- 3 large potatoes, cut into 1-inch cubes
- 300 grams chicken luncheon meat, cut into 1-inch cubes
- 1 clove garlic, minced
- 3 tablespoons tomato ketchup
- 1 tablespoon chili sauce
- 1/4 cup water
- 1/2 teaspoon sugar
- 1 stalk green onion, sliced
Directions
In a large pot or wok over medium high heat, add 1 to 2 inches of oil. The oil is ready when a bamboo skewer sizzles when dipped into it.
Pat dry the potatoes with a paper towel to remove any excess moisture. Add the potatoes to the pan and cook, stirring occasionally, until browned on the edges and cooked through, about 15 minutes. Remove the potatoes from the oil and set aside.
For a healthier option, I start my potatoes in the oil for 4 to 5 minutes, then transfer to the airfryer at 200 degrees C for 20 minutes. Stop and give the potatoes a shake at the midway point.
In the same pot, add the luncheon meat and cook, stirring, until a nice brown crust forms on all sides, 7 to 8 minutes. Remove from the oil and set aside.
Remove all the frying oil from the pot, then return the pot to the stove. Add about a tablespoon or oil or chicken/duck fat to the pot.
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the tomato ketchup, chili sauce, water and sugar and cook, stirring, until the sauce has thickened to coat the back of a spoon.
Return the potatoes and luncheon meat to the pot and cook, stirring, until completely coated by the sauce.
Add the sliced green onions. Reserve some for garnish.
Serve with steaming hot white rice.
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