Shandong-Style Stir-Fried Chicken

Shandong-Style Stir-Fried Chicken With Yellow Bean Paste is one of those dishes that captures the depth of northern Chinese home cooking with bold yellow bean flavor and succulent chicken bites. The savory bean sauce and gentle crunch of optional walnuts make this an impressive yet approachable meal. I remember making this for my family during a rainy week and getting unanimous requests for seconds

The first time I added extra walnut halves to this stir fry everyone at the table argued over getting the last few It became clear this is one of those unforgettable main dishes for any gathering

Ingredients

• Boneless skinless chicken thighs: They give the juiciest texture Cut into even cubes for consistent cooking
• Potato starch: Makes the chicken extra tender and gives the sauce the perfect body Choose a brand with a fine powdery texture for best results
• Shaoxing wine: Adds gentle floral notes Look for amber colored bottles with a rich aroma at an Asian grocery store
• Large egg white: Helps latch marinade to chicken and keeps the meat moist Use very fresh eggs
• Kosher salt: Balances and brings out flavors Choose a flaky crystal for more even seasoning
• Unsalted chicken stock or water: Either works but a clean homemade stock brings richer flavor
• Light soy sauce: Delivers a savory boost and a lighter color Pick an aged variety for best results
• Dark soy sauce: Offers color and deeper umami Try to avoid brands with artificial coloring
• Walnut halves: Optional for crunch and earthy flavor Use fresh ones that are fragrant and not rancid
• Scallion whites: Bring mild onion flavor Smash as described for maximum aroma
• Vegetable oil: A neutral choice for frying Use one with a high smoke point
• Fermented yellow bean paste: The soul of the dish Choose a jarred version labeled huangdou jiang with a deep brownish yellow appearance

Step-by-Step Instructions

Prepare the Chicken:

Combine the chicken cubes with potato starch Shaoxing wine egg white and kosher salt in a small bowl Mix with chopsticks or your hands until everything is evenly coated and glossy Let rest while you prepare the other ingredients This ensures every bite is juicy and flavorful

Mix the Sauce:

In another small bowl mix cold chicken stock or water potato starch light soy sauce and dark soy sauce Stir until everything is dissolved and the sauce appears smooth This will thicken and coat the stir fry perfectly later

(Optional) Toast the Walnuts:

If using walnuts bring a small saucepan of water to a boil Add walnuts and cook for one minute Drain well This removes any bitterness from their skins Discard skins if you wish do not stress about peeling them fully

Prepare the Scallions:

Lay the scallion whites on a cutting board and smack them with a cleaver or rolling pin Cut lengthwise then into three quarter inch pieces This releases extra aroma for the wok

Deep Fry the Chicken:

Heat one and a half cups of oil in a large wok or saucepan over high heat until moderately hot If you drop in a piece of chicken it should sizzle gently Add the marinated chicken separate the cubes and fry until pale and just set about three to five minutes They should not brown Remove chicken using a slotted spoon and drain on a plate Carefully discard the oil from the wok and brush away any stuck bits

Stir Fry Aromatics and Sauce:

Return the wok to very high heat Add three tablespoons fresh oil When nearly smoking add prepared scallion whites Stir fry until fragrant about thirty seconds Now stir in the yellow bean paste Cook as it sizzles and becomes glossy about a minute

Finish the Chicken:

Return drained chicken pieces to the wok Stir briskly Splash in Shaoxing wine around the edges to deglaze Give the sauce a quick stir to recombine then pour it into the wok Keep stirring as everything comes together The sauce should quickly thicken and wrap around the chicken in a shiny cloak about five minutes If using walnuts add them at the last minute Serve right away

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The fermented yellow bean paste is the hero in this dish Its salty punch gives the sauce a signature northern taste I always remember my dad requesting double sauce whenever we served this and the smell alone takes me straight back to noisy family dinners

Storage Tips

Leftovers keep well in the refrigerator for three to four days Store in a sealed container and reheat gently in a skillet or microwave Avoid freezing after cooking as the sauce texture can become grainy over time and the nuts lose crunch

Ingredient Substitutions

If you cannot find yellow bean paste use a mix of miso and soy sauce for a similar effect Chicken breast is fine but results a bit drier Cornstarch stands in for potato starch just as well but yields a slightly less silky finish Feel free to use cashews instead of walnuts or skip nuts altogether

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Serving Suggestions

This shines over hot steamed rice or thin wheat noodles I love serving it family style with steamed greens like bok choy or snap peas Pair with a cold cucumber salad for contrast At family events I often double the recipe as it vanishes fast

Cultural Context

Shandong cuisine is known for bold umami and fermented flavors Yellow bean paste is a star and often used in homey stir fries and braises This style of cooking highlights the region’s appreciation for balanced seasoning and crispy textures

Recipe FAQs

→ What is yellow bean paste, and can I substitute it?

Yellow bean paste (huangdou jiang) is a fermented soybean paste with a salty, savory flavor. While it’s key to the dish’s character, mellow miso or broad bean paste can serve as alternatives if needed.

→ Why marinate the chicken with egg white and wine?

Egg white and Shaoxing wine help keep the chicken tender and infuse it with subtle aroma, ensuring each bite stays juicy and flavorful after stir-frying.

→ Should the walnuts be peeled for this dish?

Peeled walnuts give a more refined texture, but it's not necessary. Briefly boiling and draining is sufficient and preserves some toasty character.

→ Can I use chicken breast instead of thighs?

Thighs provide succulence, but chicken breast can be used if cut into small cubes and handled gently to avoid drying out while frying.

→ What can I serve alongside this stir-fried chicken?

Steamed jasmine rice and simply cooked green vegetables pair well, helping balance the rich sauce and aromatic chicken.