Sha Cha Chicken (沙茶鸡)
User Reviews
5
-
Prep Time
3 mins
-
Cook Time
10 mins
-
Marinate
10 mins
-
Total Time
23 mins
-
Servings
4
-
Calories
272 kcal
-
Course
Main Course
-
Cuisine
Chinese
Sha Cha Chicken (沙茶鸡)
Description
This recipe uses boneless, skinless chicken thighs marinated in Sha Cha sauce, light soy sauce, cornstarch, sugar, salt, and a bit of oil. The cornstarch helps create a light coating on the chicken pieces. After marinating for 10 minutes to 2 hours, the chicken is pan-fried with slices of ginger and halved garlic cloves until golden on each side. Then a splash of water is added for a brief braise with a lid on, softening the meat while intensifying flavors.
After braising, scallion sections are stirred in and the cooking liquid is reduced until nearly evaporated, coating the chicken pieces with a flavorful glaze. The dish finishes with tender, flavorful chicken highlighted by the rich, savory, and fragrant Sha Cha sauce mingled with aromatics. It is typically served immediately with steamed rice to soak up the sauce.
The flexibility to use chicken drums or wings, adjusting braising time accordingly, and the option of substituting chicken breasts offers versatility. The recipe notes that detailed information on Sha Cha sauce is available separately, emphasizing its uniqueness. This dish demonstrates a balance between savory marinade and fragrant cooking technique common in Chinese cuisine.
Ingredients
- 1 lb chicken thighs see note 1, boneless, skinless, or chicken drums
- 2 tablespoon Sha Cha sauce see note 2
- 1 tablespoon soy sauce light
- 1 tablespoon cornstarch
- ½ teaspoon sugar
- ¼ teaspoon salt
- 2½ tablespoon neutral cooking oil divided
- 6 lices ginger
- 8 cloves garlic halved
- 2 talks scallions cut into sections
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
- Chicken wings can be used instead of thighs; increase braising time to about 6 minutes for wings.
- Chicken breasts are an acceptable substitute if preferred.
- Refer to related posts or sources for more details about Sha Cha sauce to understand its flavor profile and uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 524mg | 22% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
