I found this recipe on the net, modified it, and made it for the first time last night. The Mrs. and the Jr. were quite taken with it, so it’s passed the taste tests.
The cooking technique (marinade, deep fry, saute) is similar to General Tso’s Chicken, but with the peppers and black bean sauce, this one has more “depth”. Chicken thighs could also be good.
Chicken in Black Bean Sauce
- Boneless chicken breasts (2)
Dice into 3/4″ pieces and marinade for at least 30 minutes in:
- 1 tablespoon soy sauce
- 2 teaspoons rice wine (hard to find; sake will probably do)
- 1 teaspoon sesame oil
- 1 egg white
- 2 teaspoons cornstarch
For deep-frying, heat at medium-high:
- Oil (2-4 cups; enough to submerge the chicken pieces in the pan). For high-temperature cooking, peanut oil is preferred, as it has a high flash/smoke point.
Heat the chicken, until it has lost its pinkness. This will be from 3-5 minutes, depending on temperature. Keep stirring the chicken in the pan, as it has a tendency to stick to the pan. While the chicken is cooking, dice:
Remove the chicken and put onto paper towels to pull out the excess oil. Remove all oil but 4 tablespoons from the pan, and heat to medium-high. Cook the green peppers and prepare:
- Green onions (AKA scallions) (2)
- Garlic (3-5 cloves)
Slice the green onions into 3/4″ pieces along the diagonal. Mince the garlic. When the peppers are mostly cooked (i.e. will have lost their brightness), add the onions and garlic. Cook for 1-3 minutes, then add:
- Black bean sauce (2 tablespoons)
Heat, then add the chicken. Heat back to a uniform temperature, remove from heat, and let cool.
Serve over rice. Calrose is my preferred “Chinese food” rice; jasmine also works well, as does basmati.