Black Bean Sauce Chicken

Chinese-style Black Bean Sauce Chicken

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First posted in Sep 2008, now updated with new photos and improved recipe.

This is a classic Chinese recipe for stir-fried chicken in a savoury black bean sauce. The savoury sauce is so addictive that I will usually cook extra rice to enjoy the sauce.

See Also:
Black Bean Sauce Beef Recipe

The bell peppers give colour and extra nutrition to the dish. Black bean sauce is very versatile, and you can use it to stir-fry many dishes, including my favourite Claypot Yong Tau Foo in Black Bean Sauce.

Chinese-style Black Bean Sauce Chicken

Chilli, Shallots, Fermented Black Beans, Ginger

Black Bean Sauce Chicken Recipe

Use skinless and boneless chicken fillet (breast or thigh) for this recipe.


  • 200g boneless chicken fillets cut to bite-sized pieces
  • 1 tbsp cooking oil
  • 1/2 red or yellow bell pepper de-seeded and cut to bite-sized wedges
  • 1/2 green bell pepper de-seeded and cut to bite-sized wedges
  • corn starch solution 1/2 tbsp corn starch dissolved in 1 tbsp water

(A) Marinade

  • 1/2 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp sesame oil
  • 1 tsp Shaoxing wine
  • 1 tsp corn starch

(B) Aromatics

  • 2 tsp dried fermented black beans rinsed, patted dry & mashed slightly with a fork
  • 3 cloves garlic peeled and finely chopped
  • 2 shallots peeled and finely chopped
  • 3 slices ginger finely chopped
  • 2 chilli padi thinly sliced; to taste

(C) Sauce (mix well in a small bowl)

  •  1/4 cup water
  • 1 tsp oyster sauce
  • 1 tsp hot bean sauce/”la dou ban jiang” (辣豆瓣酱) optional
  • 1/2 tsp sugar


  1. Combine chicken with marinade (A) for at least 15 minutes.
  2. In a wok, heat oil and stir fry bell pepper wedges until cooked, about 2 minutes.  Set aside on a plate.
  3. Using the remaining oil in the wok, stir fry aromatics (B) about 30 seconds.
  4. Add marinated chicken and stir fry until the surface is cooked, about 2 minutes.
  5. Add sauce (C), mix well, cover the lid and simmer for about 3 minutes.
  6. Thicken the sauce with cornstarch solution. Return and stir in cooked bell peppers to coat evenly in the sauce.