Sa cha chicken, also known as sha cha chicken, is a classic Taiwanese stir-fry dish that is loaded with big, bold flavors. Characterized by tender pieces of chicken bathed in a savory and slightly spicy sa cha sauce, this dish offers an explosion of tastes and textures in every bite.

So what exactly is sa cha chicken and what makes it so addictively delicious? Read on for a comprehensive guide covering everything you need to know about this iconic Taiwanese recipe.

An Overview of Sa Cha Chicken

At its core, sa cha chicken consists of small, thin slices or cubes of chicken that are quickly stir-fried along with aromatics like garlic, ginger, and onions as well as colorful vegetables like red bell peppers. The dish gets its signature look from the reddish-brown sa cha sauce that is tossed with the chicken and vegetables right before serving. This complex, umami-rich sauce infuses the entire dish with the intoxicating flavors of dried seafood, garlic, chilies, and often peanuts or sesame seeds.

While chicken is the most common protein used, sa cha beef, pork, shrimp or tofu are also popular variations. In Taiwan, sa cha chicken is frequently enjoyed with a bowl of warm white rice which helps soak up the tantalizing sauce, though some prefer it with noodles or wrapped in a pancake.

The Origins of Sa Cha Sauce

To fully appreciate sa cha chicken, it helps to understand the background of sa cha sauce itself. Sometimes called “Chinese barbecue sauce” or “satay sauce”, this condiment has its roots in the Chaoshan region of eastern Guangdong, China. It was brought over to Taiwan by Chaoshan immigrants and became widely popularized there in the mid-1900s.

The name “sa cha” comes from the Hokkien/Teochew pronunciation of the term “satay”. While it resembles the peanut satay sauce of Southeast Asia, sa cha sauce has a more pronounced seafood taste and spicier flavor profile. It often contains dried shrimp, dried flounder fish, garlic, shallots, chilies and spices like five-spice powder. Quality and taste can vary substantially between different brands and homemade versions.

Step-By-Step Instructions for Making Sa Cha Chicken

Making authentic sa cha chicken at home is easy, thanks to pre-made sa cha sauce which can be found at most Asian grocery stores. Here is a simple step-by-step overview:

• Prep the ingredients: Thinly slice chicken breast or thighs and marinate briefly with salt, pepper, cornstarch and oil. Mince garlic and slice onions, peppers and any other vegetables. Make sa cha sauce if homemade or simply open a store-bought jar.

• Cook the chicken Heat oil in a wok or skillet over high heat Sear the chicken pieces for 1-2 minutes on each side until lightly browned but not fully cooked through Remove chicken from pan and set aside,

• Sauté the aromatics Add more oil to pan along with the garlic onions peppers and any other vegetables. Stir-fry for 30-60 seconds until fragrant and slightly softened.

• Add sauce and chicken: Give the sa cha sauce a quick stir and add it to the pan along with the seared chicken pieces. Toss everything together for another 30-60 seconds to allow flavors to combine.

• Serve Transfer sa cha chicken to a plate and enjoy immediately while hot, paired with steamed white rice.

The whole process takes just 10-15 minutes from start to finish! For a more detailed recipe, refer to the ingredients list and instructions at the end.

Key Characteristics and Flavor Profile

When perfectly executed, sa cha chicken is the ideal balance of sweet, salty, nutty and spicy flavors. Here are some of its defining characteristics:

• Savory-sweet: The sa cha sauce provides a savory-sweet backbone, often with a subtle peanutty or sesame undertone.

• Aromatic: Fragrant garlic, shallots, chilies and spices like five-spice powder and Sichuan peppercorns give it a heady aroma.

• Spicy but not overpowering: Most recipes contain red chili flakes or peppers for mild to moderate heat. Some add extra chili paste or oil for an extra kick.

• Crunchy and tender: The quick stir-fry method leaves the chicken tender and juicy while the vegetables provide textural contrast.

• Mouthwatering umami richness: Dried seafood and seasonings like soy sauce lend an incredible savory, moreish quality.

• Well-balanced: No single flavor overpowers the others in a properly executed sa cha chicken. Sweet, salty, spicy and savory notes harmonize.

Health Benefits and Nutrition

In addition to tasting amazing, sa cha chicken offers some solid nutritional value when made properly. Here are some of its health advantages:

• High lean protein: Chicken provides a substantial amount of protein while being lower in fat and calories than red meat. This helps promote muscle growth and satiety.

• Veggie intake: Stir-frying colorful vegetables like bell peppers, onions, broccoli and bok choy boosts your vitamin, mineral and antioxidant consumption.

• Anti-inflammatory properties: Ingredients like garlic, ginger and chili peppers contain compounds that help reduce inflammation.

• Rich in umami flavor: Umami-boosting ingredients like dried shrimp provide glutamates that increase flavor without extra sodium.

• Customizable spice level: The heat can be adjusted based on personal tastes and tolerance, unlike inherently spicy dishes.

Tips for Making the Best Sa Cha Chicken

Follow these tips and tricks to prepare sa cha chicken like a pro:

• Use tender thigh or breast meat for juiciness. Marinate it briefly for added flavor.

• Cut the chicken into thin, small strips to cook quickly and absorb the sauce.

• Choose a high-quality sa cha sauce for maximum flavor impact. The sauce makes all the difference.

• Stir-fry over very high heat to sear the chicken without overcooking it. Use a nonstick pan or wok.

• Don’t overload the pan to allow for quick, even cooking. Cook chicken in batches if needed.

• Add vegetables in order of cooking time so they finish at the same time. Onions and peppers first.

• Toss everything together right before serving so the chicken soaks up the sauce but doesn’t get soggy.

Serving Suggestions and Variations

While sa cha chicken is amazing on its own, here are some serving ideas to take it to the next level:

• Serve it over steamed jasmine rice or rice noodles. The sauce permeates the grains or noodles.

• Stuff it into Chinese pancakes or lettuce wraps for fun finger food.

• Add extra protein like shrimp, beef or tofu for a heartier, more balanced meal.

• Throw in more vegetables like mushrooms, broccoli, snap peas or leafy greens.

• Adjust the spiciness by adding extra chili oil, chili sauce or red pepper flakes.

• For vegetarian/vegan, use cubed extra-firm tofu instead of chicken.

• Substitute chicken with pork, beef or shrimp if desired for a change of pace.

• Garnish with chopped peanuts, sesame seeds, green onion or cilantro for extra flavor and crunch.

Frequently Asked Questions

Here are answers to some commonly asked questions about sa cha chicken:

What does sa cha chicken taste like?

It tastes sweet, savory, nutty and mildly spicy, with aromas of garlic, sesame and dried seafood. The complex sa cha sauce is the star.

Is sa cha chicken spicy?

It contains mild to moderate spice from chili flakes or peppers. The heat level can be adjusted as desired by adding more or less chili.

What is in sa cha sauce?

Common ingredients include dried shrimp, dried flounder, soy sauce, garlic, shallots, sugar, sesame oil, peanuts and chili flakes. Recipes vary.

Can I make sa cha chicken without the sauce?

You can, but the sauce is really the soul of the dish. Leaving it out would greatly diminish the flavor.

What protein can I use besides chicken?

Shrimp, beef, pork or tofu all work well. The cooking time may vary so adjust accordingly.

Can I freeze sa cha chicken?

Yes! Allow it to cool completely before freezing in an airtight container for up to 3 months. Thaw in the fridge before reheating.

An Iconic Taiwanese Specialty

With its addictive flavor profile and easy preparation, it’s no wonder sa cha chicken has become so beloved in Taiwanese cuisine. The complex dance of tastes and aromas in this stir-fry dish make it an experience for the senses. With a high-quality sa cha sauce as its base, fresh, fast cooking and a few simple garnishes, you can whip up restaurant-worthy sa cha chicken in your own kitchen. Get ready for it to become one of your go-to weeknight or entertaining recipes!

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Sa Cha Chicken Recipe

Ingredients

For the chicken:

• 1 1⁄4 pounds boneless, skinless chicken thighs or breasts, sliced thinly
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 Tablespoon oil

For the stir-fry:

• 3 cloves garlic, minced
• 1 small yellow onion, sliced
• 1 red bell pepper, sliced
• 8 ounces bok choy or broccoli, cut into bitesized pieces
• 2 tablespoons cooking oil
• 4-8 small red chilies or chili flakes (optional for spiciness)

For the sauce:

• 1⁄4 cup sa cha sauce (or more to taste)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon cornstarch + 2 teaspoons water (optional)

Instructions

1. Mix the sliced chicken with salt, pepper and 1 Tablespoon oil. Marinate for 15 minutes.
2. Mix the sauce ingredients together in a small bowl.
3. Heat wok or skillet over high heat. Add 2 tablespoons oil. Stir fry chicken for 1-2 minutes until lightly browned but not fully cooked. Set aside.
4. Add garlic, onion, peppers and bok choy. Stir fry for 1 minute.
5. Give sauce a stir and add it to pan. Return chicken to pan and toss everything together for 30 seconds to coat.
6. Serve sa cha chicken immediately over steamed white rice. Enjoy!