Diced Chicken in Bean Sauce
Quick Info
- Flavor
- Rich, savory, and slightly sweet from fermented bean paste. A concentrated umami flavor with no heat.
- Texture
- Bouncy, velveted chicken cubes coated in a thick, sticky dark sauce
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The story
Shandong cuisine (鲁菜) is considered the origin of much of northern Chinese cooking. This dish showcases its mastery of sauce-based stir-fries. The technique of bào (爆), flash-frying at extreme wok heat, is a hallmark of Shandong cooking. Diced chicken in bean sauce is closely related to Gong Bao chicken but without the chili. It is a milder, more universally liked version that appears on menus across northern China.
What to expect
Small cubes of chicken arrive coated in a dark, glossy sauce that clings to every piece. The chicken has been velveted (marinated with egg white and starch). It has a smooth, bouncy texture. The sauce is the star: sweet bean paste creates a concentrated savory-sweet flavor that is deeply satisfying. Roasted peanuts add a crunchy contrast. There is no spice whatsoever.
Tips
If you like Kung Pao chicken but can’t handle the heat, this is for you. The peanuts contain a major allergen. Alert staff if you have a nut allergy. The velveting technique makes the chicken tender, so do not be surprised if it feels different from any chicken you have had before. Great with plain rice.