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.
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
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.
Video
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: 1serving | Calories: 272kcal | Carbohydrates: 6g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 524mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
