Today I want to introduce a Chinese takeout classic – chicken with black bean sauce. It features tender juicy chicken bites stir fried with crisp veggies and finished up with a rich and savory sauce. I want to show you how to make a super fragrant dish in your own kitchen, so you can easily recreate the experience of the restaurant takeout version.
Chicken with black bean sauce ingredients
What is black bean sauce
Black bean sauce is one of the most popular and basic Chinese sauces. It is made from fermented black beans (Dou Chi), which are cooked black soybeans fermented in heavily salinated water. These fermented black beans are further cooked with aromatics and other ingredients to create black bean sauce. If you have extra time on hand and want to create the best result, definitely check out my homemade black bean sauce recipe. It uses a lot more fresh aromatics than the store-bought bottles, and it always lends a better flavor no matter whether you’re making a stir fry or steamed dish with it. Alternatively, you can use a bottled sauce such as the LKK black bean sauce to make this dish.
How to directly use fermented black beans in this recipe
If you already have fermented black beans, you can use them to replace the black bean sauce. In this case, I highly recommend doubling the aromatics (white onion, ginger and garlic), to make sure the final dish is fragrant enough.
Mise en place
When you’re ready to cook, your table should have:
Black bean sauce Chopped aromatics (white onion, ginger, garlic) Chopped pepper Marinated chicken pieces
How to make chicken with black bean sauce
Cooking chicken with black bean sauce is super easy:
How to keep the chicken juicy and tender
It’s very important to not overcook the chicken, so it remains juicy and tender. The best way to accomplish this is to cook the chicken until just done, and take it out while you cook the rest of the ingredients. Especially if you use chicken breast instead of thigh, since breast is prone to overcooking and can become dry and chewy. When you add the cooked chicken back, the sauce and the steam from the hot pan will continue to cook the chicken. That’s why I always make sure to add the chicken back at the very end of the cooking. I also make sure to transfer everything to a serving plate as soon as I’m done stir frying, so the residual heat of the pan does not continue to cook the veggies and the chicken.
Best skillet for stir fries
In my previous post Wok vs. Stir Fry Pan, I thoroughly explained why I recommend making stir fries in a regular skillet for many home cooks based in the US. Long story short, if you’re not super experienced with Chinese stir fry, if you have an electric stove, or you do not have great ventilation in your kitchen, making stir fries in a skillet is much easier and will give you a better result. For a large nonstick frying pan, the OXO 12” Nonstick Frying Pan and OXO 12” Pro Nonstick Frying Pan (for induction stove) are great options. If you’re very serious about cooking and are more experienced, I highly recommend the Debuyer 12” Carbon Steel Frying Pan. If you prefer wok cooking and have the proper kitchen setup (powerful gas stove and a proper vent hood), the Debuyer 9” Flat Bottom Wok and Debuyer 12.5” Flat Bottom Wok are great options. I prefer the 9” because it’s lighter and easier to handle. However, if you want to cook a large batch of food (e.g. double this recipe), you will need the 12.5” wok.
How to serve chicken with black bean sauce
I love to serve chicken with black bean sauce over steamed rice as a one-bowl meal. You can also complete your dinner by serving a simple soup and a quick vegetable side / appetizer. For example, egg drop soup, 4-ingredient baby bok choy stir fry, and quick pickled cabbages are great accompaniments.
Other delicious Chinese takeout at home
Chinese Lemon Chicken Chicken Lo Mein (Restaurant Style Without A Wok) Easy Egg Fried Rice (蛋炒饭) Beef with Snow Peas Crispy Peanut Butter Chicken
