Shandong-Style Stir-Fried Chicken (Print-Friendly Version)

Chicken stir-fried with yellow bean paste and walnuts delivers bold flavors and satisfying texture in every bite.

# What You’ll Need to Make This:

→ Marinated Chicken

01 - 285 grams boneless, skinless chicken thighs, cut into 1.25 cm cubes
02 - 2 tablespoons potato starch
03 - 1 tablespoon Shaoxing wine
04 - 1 large egg white
05 - 0.25 teaspoon kosher salt

→ Sauce

06 - 60 millilitres unsalted chicken stock or water, cold
07 - 0.75 teaspoon potato starch
08 - 1 teaspoon light soy sauce
09 - 0.75 teaspoon dark soy sauce

→ Stir-Fry

10 - 35 grams walnut halves (optional)
11 - 3 scallions, white parts only
12 - 375 millilitres plus 45 millilitres vegetable oil
13 - 2 tablespoons fermented yellow bean paste (huangdou jiang)
14 - 2 tablespoons Shaoxing wine

# How to Prepare:

01 - In a small bowl, combine chicken cubes with potato starch, Shaoxing wine, egg white, and kosher salt. Mix thoroughly to coat each piece evenly.
02 - In a separate bowl, whisk together chicken stock (or water), potato starch, light soy sauce, and dark soy sauce until smooth. Set aside.
03 - If using walnuts, bring a small saucepan of water to boil. Add walnut halves and simmer for 1 minute. Drain thoroughly and set aside.
04 - Lay scallion whites on a cutting board. Using the flat of a cleaver blade or a rolling pin, firmly smack to loosen. Slice each piece lengthwise, then cut into 2 cm sections.
05 - Pour 375 millilitres vegetable oil into a large wok or saucepan. Heat over high heat until the oil reaches 130°C. Carefully add the marinated chicken, stirring to prevent sticking. Fry until the chicken has turned pale and pieces are separated but not fully cooked, about 3–5 minutes. Remove chicken with a slotted spoon and transfer to a plate. Discard oil and brush out any remaining browned bits from the wok.
06 - Return the cleaned wok to very high heat. Add remaining 45 millilitres vegetable oil. Once hot and shimmering, add prepared scallion whites and stir-fry until fragrant but not browned, about 30 seconds. Add yellow bean paste and stir for 1 minute until aromatic.
07 - Return par-cooked chicken to the wok and stir well. Pour Shaoxing wine around the edges. Stir the reserved sauce, then add to the centre of the wok. Toss and cook until the sauce thickens and glosses the chicken, approximately 5 minutes. If using, quickly incorporate blanched walnuts. Serve immediately.

# Extra Tips:

01 - For the best texture, fry the chicken just until pale—overcooking at this stage leads to toughness.
02 - Fermented yellow bean paste can be found in Asian grocery stores and imparts the dish’s signature depth.

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