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.
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Marinate
- 2
Cut chicken drums, or thighs, into chunks. Put them in a bowl and add Sha Cha sauce, light soy sauce, cornstarch, salt, and sugar.
- 3
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.
- 4
Pan-fry
- 5
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.
- 6
Let them fry over medium heat until the first side of the chicken turns golden. Flip to brown the other side.
- 7
Braise
- 8
Add about ½ cup of water to the skillet. Cover with a lid and leave to braise over high heat for about 4 minutes.
- 9
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.