Step 1

Cut the chicken into bite-sized chunks then put them into a bowl. Add cornstarch, salt, and water. Mix very well so that the chicken is well coated and becomes sticky.

Step 2

Add 1 teaspoon of oil. Stir to distribute evenly. Leave to marinate for 10 minutes.

Step 3

Heat an empty wok/skillet over high heat until smoking hot, then pour in 1 tablespoon of oil and swirl to coat a large area (If using cookware with a non-stick coating, add oil first then heat up).

Step 4

Add the marinated chicken. Spread it into a single layer and leave it to sear. Once the bottom side turns pale, flip and stir to quickly sear other sides.

Step 5

Dish out the chicken as soon as there is no more pinkness to be seen (It is not yet cooked inside at this stage).

Step 6

Add the remaining ½ tablespoon of oil to the wok/skillet. Put in scallions and chili pepper. Stir and toss over high heat for about 30 seconds, or until the scallions start to wilt.

Step 7

Put the chicken back in the wok, then add black bean sauce. Stir fry for a further one minute until the chicken is fully cooked.

Step 8

Dish out and serve immediately with steamed rice, alone or with other savory dishes.