Sha Cha Chicken Recipe
Easy to make yet uniquely flavored, Sha Cha chicken brings authentic Southeast Asian taste right to your home kitchen.
What is Sha Cha Chicken?
It was originally a common home-cooked dish where skillful housewives in Fujian and Guangdong regions braised chicken drumsticks with Sha Cha sauce. Gradually, it became a signature dish in food stalls.
The Sha Cha sauce itself carries the charm of Southeast Asia. With a base made from ground dried shrimps and peanuts, when combined with the garlic aroma and more than a dozen spices, it bursts out a complex aroma that is savory, fresh and slightly spicy once it is put into a hot pot.
Many people don't know that the Sha Cha sauce is actually an improved recipe brought back by overseas Chinese who went to Southeast Asia in the early years.
Originally, the satay sauce in Indonesia was relatively sweet. When it came to the hands of the Chaoshan people, they added the saltiness and freshness of fish sauce and the pungency of chili, which led to this golden sauce that can transform any dish today.
Raw Materials and Substitution Instructions
Chicken
I prefer to use boneless and skinless chicken drumsticks or thighs to make this dish. Chicken wings and chicken breasts are also good choices.
Sha Cha Sauce
It is the core flavor source. It is best to choose a savory type with a smooth and oily texture. If the sauce is too sweet, add half a spoonful of fish sauce or a little minced garlic to adjust it. If there's really no Sha Cha sauce, a mixture of peanut butter + a little fermented bean curd + five-spice powder can also be used as an emergency substitute.
Spices
The step of stir-frying ginger and garlic until fragrant cannot be skipped. If you're afraid of spiciness, you can reduce the amount of ginger. Red chili is mainly used for coloring. You can substitute it with red bell peppers or minced red shallots for a milder flavor.
Sauce
The recommended ratio of light soy sauce to oyster sauce is 1:1. Since the Sha Cha sauce itself has saltiness, people with a lighter taste can reduce the amount of light soy sauce by one-third. Replace clear water with the water used to soak dried mushrooms for a more umami flavor.
How to Use Sha Cha Sauce?
It can add umami to many dishes, including soups, meat marinades (that is, the seasonings for grilled meat. Perhaps this is the reason why it is translated as "Chinese Barbecue Sauce"), stir-fries, and dipping sauces.
We all like to add it to our hot pot dipping sauces in different concentrations. Sarah's hot pot dipping sauce is mainly made of sesame paste with a hint of Sha Cha flavor, while Caitlin's hot pot dipping sauce is mainly Sha Cha sauce, with other ingredients added for supplementation.
As the main seasoning for stir-fries, Sha Cha sauce works extremely well. Try our Sha Cha Chicken, and you'll understand what we mean!
Purchase of Sha Cha Sauce
The most common brand of Sha Cha sauce is the Bullhead brand. In fact, many people know Sha Cha sauce as "Bullhead Sauce". It can be found in any Chinese grocery store or online.
INGREDIENTS
Main Ingredients
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·2 large chicken drumsticks (washed and cut into pieces)
Additional Ingredients
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·20g garlic (cut into small pieces)
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·20g ginger (shredded)
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·1 red chili (shredded)
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·Appropriate amount of green onions (cut into small sections)
Seasonings
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·1 tablespoon of Sha Cha sauce
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·1 tablespoon of light soy sauce
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·1 tablespoon of oyster sauce
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·Appropriate amount of cooking oil
COOKING STEP
Step 1
First, add 1 tablespoon of Sha Cha sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and 1 cup of water into a bowl, stir well and set aside.
Step 2
Wash 2 large chicken drumsticks and cut them into pieces, then set aside.
Step 3
Cut 20g of garlic into small pieces, shred 20g of ginger, shred 1 red chili and cut green onions into small sections, and get them ready for use.
Step 4
Add an appropriate amount of cooking oil to the pot, put in the garlic pieces and shredded ginger, and sauté over low heat until fragrant.
Step 5
Then put in the cut chicken drumstick meat and stir-fry until it is half cooked.
Step 6
Pour the well-stirred Sha Cha sauce in step 1 into the pot, stir evenly, cover the pot and simmer over medium heat for 8 minutes.
Step 7
After 8 minutes, add the shredded chili and green onion sections, stir evenly, and continue to stir-fry until the ingredients are fully flavored.
Step 8
Finally, transfer to a plate and serve.
More recipes worth trying
Savory Lemon-Infused Chinese Fried Chicken
How to Enjoy?
Serve with rice or noodles: Pour two spoons of chicken with sauce over hot rice. Stirring it a bit will bring you great satisfaction! If you switch to mixing with alkaline noodles, drizzle some sauce and sprinkle with crushed peanuts. It will be so delicious that you'll want to lick the plate.
Pair with something refreshing: Blanch a few florets of broccoli and place them on the side of the plate, or cut two slices of chilled white radish. The crispy texture can balance the rich flavor of Sha Cha, making it not greasy to eat.
Adjust the spiciness freely: For those who love spicy food, add a spoonful of chili oil to the sauce. For those who don't like spicy food, replace it with colored pepper strips. The sweet taste also pairs well.
Small plating tips
Don't rush to eat right after plating. Wait for two minutes to let the meat absorb enough sauce. When entertaining guests, sprinkle some cooked sesame seeds or coriander leaves.
Variations
Seafood Upgrade: When the chicken is stir-fried until half cooked, add fresh shrimps or squid rolls and simmer together. The sweetness of the seafood blends with the Sha Cha sauce, creating a more complex flavor profile.
Mixed with Spare Ribs: Replace the chicken drumstick meat with spare rib pieces and extend the simmering time to 15 minutes. The meat near the bones becomes tender and well-seasoned, and the sauce flavor penetrates deep into the bones.
Southeast Asian Flavor: Add 1 spoon of coconut milk and half a spoon of lime juice to the basic sauce. Put in lemongrass segments during simmering. The fresh, sour and fragrant taste adds a unique touch.
Sweet and Sour Appetite-Stimulating Version: Reduce the oyster sauce to half a spoon and add 2 diced tomatoes and cook together. The fruit acid softens the richness of the Sha Cha sauce, making it suitable for consumption when you have a poor appetite in summer.
Dry-Braising Method: When simmering, do not cover the pot. Let the sauce reduce over medium heat until it becomes thick and coats the spoon. Sprinkle with roasted white sesame seeds for a dry and chewy flavor.
One-Pot Meal with Staples: When pouring in the sauce, add softened wide noodles or rice cake slices at the same time. The carbohydrates soaked with the sauce are even more popular than the meat.
Storage
Let the dish cool completely, then put it in a covered container and place it in the refrigerator (within 2 hours). It can be stored for up to 2 days. Green onions don't withstand freezing well because their texture will change.
Reheat in a microwave oven, air fryer or preheated steamer for 30 seconds to 1 minute, or until the chicken reaches a temperature of at least 165°F (74°C).
FAQs:
The chicken becomes well-seasoned after absorbing the sauce, and the texture is tender and smooth.
