Published: · Updated: by Wei Guo · 6 Comments
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One of the easiest ways to cook chicken, this Sha Cha chicken recipe calls for simple preparation but delivers a delectable result.
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- What is Sha Cha chicken
- Ingredients
- About Sha Cha sauce
- Cooking workflow
- How to serve
- Other simple recipes
- 📋 Recipe
What is Sha Cha chicken
Chicken recipes have always been popular with my blog readers. Today, I’m sharing a super simple dish, Sha Cha Chicken (Shā Chá Jī/沙茶鸡), which has a short ingredient list, requires minimum culinary skills and can be cooked quickly.
This quick dish features chicken pieces seasoned with an umami-rich marinade, pan-fried with aromatics, and then briefly braised to achieve a tender texture and a mouthwatering appearance. Its key flavor comes from Sha Cha sauce, a unique paste that offers multiple layers of exciting taste.
If you’ve enjoyed my simple recipes for Ginger Chicken, Black Bean Chicken, or Steamed Chicken, I’m sure you’ll fall in love with this one too. Scroll down to learn the details.
Ingredients
Sha Cha chicken calls for a few ingredients, and you’ve probably got most of them at hand if you’re familiar with Chinese cooking.
- Chicken. I prefer boneless, skinless drums or thighs for this recipe. Wings and breasts are good options too.
- Sha Cha Sauce, the key flavor contributor to the dish (more on this in the next section)
- Light soy sauce
- Cornstarch
- Salt and sugar
- Aromatics: ginger, garlic, and scallions
- Neutral cooking oil
About Sha Cha sauce
Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled as Shacha or Sacha sauce, is a multi-purpose condiment made of fish, shrimp, aromatics, and spices. Popular in the cuisines of Chaozhou (Teochew), Fujian, and Taiwan, it has a distinctive umami and savory taste that lends deliciousness to many dishes.
It is commonly used in five ways: Zhàn/蘸, for dipping (e.g., hot pot sauce); Chǎo/炒, for stir-frying; Lǔ/卤, for braising (e.g., today’s recipe); Bàn/拌, for dressing; Kǎo/烤, for grilling.
This sauce comes in tins or jars, with the thick, brown paste sitting at the bottom, covered by a good amount of golden-reddish oil. You need to stir these two components before spooning the mixture out for recipes. The most popular and easily accessible brand is Bull Head/牛頭牌 (shown in the image above).
Although Sha Cha sauce is labeled as “Barbecue Sauce” in English, don’t confuse it with Char Siu sauce/叉烧酱, the key ingredient for Char Siu (aka Chinese BBQ pork). Also, don’t mistake it for Satay sauce/沙爹酱, which is a peanut-based condiment with a sweet undertone.
🌟 Substitutes: It’s hard to find other condiments that share the same flavor profile. The closest is probably XO sauce, which is also seafood-based and umami-rich.
Cooking workflow
To prepare this dish, it takes three simple steps and less than 10 minutes of active time (plus 10 minutes for marinating). Here is the workflow:
Step 1: Marinate the chicken
Cut the chicken into big chunks. If using boneless drums, halve them. If using thighs, cut them into quarters. For wings, chop on the joints to separate three sections.
In a large bowl, mix chicken pieces with Sha Cha sauce, light soy sauce, cornstarch, salt, and sugar. Then, coat the seasoned chicken with a little oil to lock in the moisture.
Leave to marinate for 10 minutes, or up to 2 hours for a richer taste.
Step 2: Pan-fry the chicken
Use a large skillet or frying pan. First, heat oil that’s just enough to thinly cover the surface of the cookware. Lay the marinated chicken pieces in a single layer. Scatter sliced ginger and halved garlic cloves all around.
Leave to fry over medium heat until the bottom side of the chicken browns. Flip to fry the other side.
Step 3: Braise the chicken
Once both sides of the chicken become golden, add about ½ cup of water.
Cover the skillet with a lid and leave to braise for about 4 minutes over high heat, until the chicken is fully cooked (extend it to 6 minutes if using bone-in pieces).
Finally, add chopped scallions. Let it cook a little further, without the lid, to boil down the cooking liquid.
How to serve
Scoop your freshly cooked Sha Cha chicken over a bowl of steamed rice and enjoy! Alternatively, use these flavorsome chicken pieces to stuff freshly steamed bao buns.
Why not prepare a simple vegetable dish to complement the meal? The quickest option would be making a Smashed Cucumber Salad while waiting for the chicken to marinate. Or, try Steamed Eggplant Salad which takes under 10 minutes to prepare.
Other simple recipes
Looking for more to try? Have a look at these popular ones:
- Black pepper chicken stir-fry (黑椒鸡丁)
- Cumin Lamb Stir-Fry (孜然羊肉)
- Ginger Chicken (老姜鸡)
- Egg and Pickled Chili Stir-fry (剁椒鸡蛋)
📋 Recipe
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & if you REALLY like it, consider leaving a comment as well!
Sha Cha Chicken (沙茶鸡)
One of the easiest ways to cook chicken, this Sha Cha chicken recipe calls for simple preparation but delivers a delectable result.
Author: Wei Guo
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Prep: 3 minutes minutes
Cook: 10 minutes minutes
Marinate: 10 minutes minutes
Total: 23 minutes minutes
Servings: 4
Ingredients
- 1 lb boneless, skinless chicken drums, or thighs - see note 1
- 2 tablespoon Sha Cha sauce - see note 2
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon sugar
- ¼ teaspoon salt
- 2½ tablespoon neutral cooking oil - divided
- 6 slices ginger
- 8 cloves garlic - halved
- 2 stalks scallions - cut into sections
5 Secrets of Authentic Chinese CookingGet the guide for FREE
Instructions
Marinate
Cut chicken drums, or thighs, into chunks. Put them in a bowl and add Sha Cha sauce, light soy sauce, cornstarch, salt, and sugar.
Mix well, then pour in ½ tablespoon of oil and stir to coat the chicken evenly. Leave to marinate for 10 minutes, or up to 2 hours.
Pan-fry
Heat the remaining 2 tablespoons of oil in a skillet/frying pan. Place in the marinated chicken pieces without overlapping, along with ginger and garlic.
Let them fry over medium heat until the first side of the chicken turns golden. Flip to brown the other side.
Braise
Add about ½ cup of water to the skillet. Cover with a lid and leave to braise over high heat for about 4 minutes.
Remove the lid and stir in scallions. Cook further until the cooking liquid is reduced to a minimum. Dish out and serve immediately with steamed rice.
NOTES
1. You may also use chicken wings for this recipe (extend the braising time to 6 minutes in this case). Chicken breasts can be a substitute too.
2. You can find detailed information about Sha Cha sauce/沙茶酱 in the post above.
NUTRITION
Serving: 1 serving | Calories: 272 kcal | Carbohydrates: 6 g | Protein: 23 g | Fat: 17 g | Saturated Fat: 3 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 4 g | Trans Fat: 0.3 g | Cholesterol: 108 mg | Sodium: 524 mg | Potassium: 355 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 88 IU | Vitamin C: 3 mg | Calcium: 35 mg | Iron: 1 mg
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NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.
More Chicken & Duck
- Chili Cumin Chicken Thighs
- Aromatic Crispy Duck (香酥鸭)
- Chicken with Black Bean Sauce (豉椒鸡球)
- Three cup chicken (San Bei Ji, 三杯鸡)
Reader Interactions
Comments
Sierra says
Such a simple, easy, and delicious recipe!! I’ve made this a couple of times and it never disappoints!Reply
Wei Guo says
Glad you enjoyed the dish, Sierra!
Reply
Grace says
Hi can you leave it longer than2 hours, for example overnight? Thanks
Reply
Wei Guo says
Yes, you can marinate the chicken overnight.
Reply
Licha says
More lamb recipes please 🤤
Reply
Wei Guo says
Hi Licha! I love lamb too (it’s very popular in my home province Gansu) and will share more lamb recipes in the future. Have you tried my recipes for Cumin Lamb Stir-Fry, Baked Lamb Bao, Lamb Skewers, and Spicy Cumin Lamb Noodles?
Reply
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