Chicken in Black Bean Sauce is a classic Chinese dish that combines tender chicken pieces with a savory, umami-rich black bean sauce. This dish is quick to prepare and perfect for a flavorful midweek meal. The black bean sauce, made from fermented black beans, adds a unique depth of flavor that is both salty and slightly sweet, making it a favorite in Chinese cuisine.
The origins of Chicken in Black Bean Sauce can be traced back to traditional Cantonese cooking, where fermented black beans, known as douchi, are commonly used to enhance the flavor of various dishes. The combination of tender chicken, crisp vegetables, and the rich black bean sauce creates a harmonious balance of textures and flavors.
Chicken in Black Bean Sauce
Ingredients
For the Chicken Marinade:
- 500 grams boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
For the Sauce:
- 2 tablespoons black bean sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon oyster sauce
- 1/2 teaspoon dark soy sauce optional
- 1 tablespoon water
- 1 teaspoon sugar
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon cornstarch
For the Stir-Fry:
- 2 tablespoons peanut oil or vegetable oil
- 1/4 white onion diced (or 1 big shallot)
- 1 teaspoon minced ginger
- 2 cloves garlic sliced
- 1 bell pepper diced
- 2-3 spring onions cut into 4cm/1-2in slices
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine the chicken pieces with Shaoxing wine, cornstarch, and salt. Mix well and set aside to marinate for 15 minutes.
Step 2: Prepare the Sauce
- In a small bowl, combine the black bean sauce, Shaoxing wine, oyster sauce, dark soy sauce (if using), water, sugar, ground black pepper, and cornstarch. Mix well and set aside.
Step 3: Stir-Fry the Chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until hot. Spread the chicken in the skillet without overlapping. Let cook for 30 seconds without stirring. Use a pair of chopsticks or tongs to separate the chicken. Cook until the bottom side turns slightly golden. Flip and stir the chicken to cook the other sides until the surface is cooked. Immediately transfer to a plate.
Step 4: Cook the Aromatics and Vegetables
- Add the remaining 1 tablespoon of oil to the skillet and turn to medium heat. Add the onion, ginger, and garlic. Cook until the onion begins to turn soft, about 30 seconds. Add the bell pepper and stir a few times.
Step 5: Combine and Finish
- Add the sauce mixture to the skillet and give it a quick stir. Add the chicken back into the skillet. Stir and cook until the sauce thickens, about 1 minute. Taste the chicken and adjust the seasoning by adding a pinch of salt, if needed. Immediately transfer everything to a plate.
Step 6: Serve
- Serve the Chicken in Black Bean Sauce hot with steamed rice. Garnish with chopped spring onions if desired.
Tips and Information
- Oil Temperature: Ensure the oil is at the correct temperature to achieve a crispy exterior without burning the chicken.
- Breading: Press the panko breadcrumbs firmly onto the chicken to ensure an even coating.
- Serving Suggestions: Chicken Katsu can also be served with a side of shredded cabbage and a wedge of lemon for added freshness.
Preparing Chicken in Black Bean Sauce at home allows you to enjoy this classic dish with fresh, high-quality ingredients. Whether you’re familiar with Chinese cuisine or exploring it for the first time, Chicken in Black Bean Sauce is a dish that will surely delight your taste buds.