Chicken with Black Bean Sauce - America's Best Copycat Recipes

Go to content

Main menu:

Chicken with Black Bean Sauce

P.F. Chang's China Bistro Copycat Recipe

Serves 4

4 whole chicken breasts
1 egg
2 tablespoons canola oil
1 tablespoon cornstarch
oil, as needed for stir fry
1 teaspoon fresh minced ginger
2 teaspoons fermented black beans
3 teaspoons minced scallions (white part only)
12 ounces unseasoned chicken stock
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1 dash white pepper
1 tablespoon cornstarch
2 tablespoons water

Peking Stir Fry Sauce:
1/2 cup water
2 teaspoons shaohsing wine or sherry
2 teaspoons mushroom soy sauce
2 teaspoons oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch

Chicken:  Cut whole chicken breasts in half. Cut all breast fillets on a bias. Marinate with the egg, canola oil and cornstarch. Heat wok until very hot. Add oil, then chicken and cook until opaque all over.  Strain and remove excess oil from wok.

Peking Stir Fry Sauce: Mix ingredients together until cornstarch is incorporated. Stir well before using.

To Cook: Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper.  Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.
Copyright 2015. All rights reserved.
Back to content | Back to main menu