Lee Kum Kee

Lee Kum Kee Chilli Bean Sauce

Chilli Bean Sauce, also known as “Toban Djan”, is a Sichuan-style ingredient paste with a pungent blend of salted chilli peppers, soybean and broad beans pastes.

No added preservatives
No added colouring
Suitable for vegetarians and vegans

An essential ingredient in classic Chinese stir-fry dishes such as Kung Pao Chicken, and a great addition to any stir-fry and vegetarian meals.


Key Ingredients*: Salted Chilli Peppers 48% (Chilli Peppers 80%, Salt), Water, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Fermented Broad Bean Paste 9% (Broad Beans 50%, Water, Salt, Wheat Flour), Sugar, Modified Corn Starch, Chilli Pepper Powder 1%, Dehydrated Garlic, Soybean Oil

*If you would like the full ingredients list, please contact us.

Allergens in bold.

Typical values

Per 100 g


384 kJ (92 kcal)

   of which saturates

2.5 g
0.4 g

   of which sugars

11 g
8.1 g


3.2 g


11.3 g

  • This sauce is concentrated!  
  • For seasoning, stews or marinade, we recommend 1-2 tablespoons for every 300g of ingredients. Add more to build-up to the flavour you desire. 
Quick Recipe


Serves 2

Stir-fry 250g diced chicken for 5 mins, add 1 diced green pepper, 2 sliced celery sticks, 2 Tbsp each of Chilli Bean Sauce and Lee Kum Kee Hoisin Sauce. Stir fry for a further 5 mins or until done. Stir in 25g finely chopped roasted cashew nuts before serving.

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