Authentic Black Bean Chicken

"Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Recipe#247607."
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by Tallie in Pacific NW photo by Tallie in Pacific NW
Ready In:




  • Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
  • Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
  • Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
  • Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

Questions & Replies

  1. I am hoping to make this for guests who don't like hot spicy food... 2 to 3 tsps of dried chili peppers sounds super spicy... would reducing the amount diminish the dish significantly?


  1. Used a bit more than 1.5 lbs of chicken, a bit less red bell pepper than called for (didn't have it), and added a quartered onion (added and stir-fried for a few minutes before the garlic and ginger). Adjusted all ingredients for the increased volume of chicken. Chose not to rinse the beans while omitting the salt. Excellent. Might give the beans a quick rinse next time and still omit the salt. We liked the onion. The large pieces of garlic (used a bit less than a head and a half of garlic) were overwhelming when eaten. When I make this again (and I will), I'll use two or three cloves, minced, added with the black beans.
  2. This is a great recipe. My husband loved it!<br/>However I didn't have the fermented black beans so I substituted that with the Lee Kum Kee black bean sauce. I applied the same 4 tbsp though I think 3 will be suffice. No additional salt needed for marinating as the Lee Kum Kee sauce is salty
  3. OK. No rate because I used thinly sliced pork instead of chicken. Also, subbed chili paste with garlic for red pepper. Everything else the same. Yum!
  4. Used lee Kum kee’s Black bean sauce with a about 4 tablespoons because I used 1.5lb chicken. Omitted salt. Used red wine vinegar instead of sherry/ white wine and vinegar because I didn’t have them on hand. DELICIOUS. Not a very Americanized Asian recipe and definitely satisfied my Malaysian taste buds!
  5. Fantastic! Dbld recipe for family of 5. Absolute perfection. Only exchange ws yellow onion for scallions-didnt hv on hand.
    • Review photo by Tallie in Pacific NW



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