Stir-Fried Chicken with Sha Cha Chinese BBQ Sauce (Sha Cha Ji)
- camissonia
- Oct 14
- 1 min read
I took a cue from the Taiwanese dish Sha Cha BBQ Beef with Noodles and decided to make a variation of it using chicken instead since this was the only meat I had in the frig. I opted to serve the sautéed chicken with steamed rice rather than tossed with noodles. Sha Cha BBQ sauce is a savory and mildly spicy Taiwanese sauce that's made from dried shrimp, brill fish, chiles, soybean oil, shallots and garlic. It's the traditional condiment used for hot pot (we always mix ours with a bit of ketchup and soy sauce), but it is also great as a seasoning for stir-fried meat dishes like this one. Pork or beef would also work well in place of chicken.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Trim the chicken thighs of any extra fat or tendons, then cut into thin slices along the grain; place into a medium bowl.
Add 1/2 tsp. rice wine, 1 tbsp. soy sauce, 1 tbsp. vegetable oil, and 1 tbsp. cornstarch to the sliced chicken and mix well to combine; cover and set aside in the frig for 30 minutes to marinate.
2
Heat 2 tbsp. of vegetable oil in a wok or large pan over high heat; add the sliced chicken and stir fry for 2-3 minutes or until the meat has just cooked through. Immediately remove the chicken to a plate and set aside.
3
In the same pan, add another 2 tbsp. of vegetable oil and reduce heat to medium. When oil is hot, add the minced ginger, sliced garlic, yellow onions and Fresno chili and stir fry briefly for 5-10 seconds. Add the Sha Cha sauce, 1 tbsp. sugar, and 2 tbsp. soy sauce; stir to combine
4
Add the reserved cooked chicken back to the pan, including any juices and toss to combine. Add the scallion sections and stir-fry for 10-20 seconds.
5
Plate the chicken onto a serving platter. Serve with steamed white rice.
Instructions
2 lbs boneless skinless chicken thighs trimmed and thinly sliced
1/2 tsp rice wine
1 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp cornstarch
Marinade
2 tbsp minced fresh ginger
6 cloves garlic thinly sliced
1/2 cup thinly sliced yellow onion
1 Fresno or jalapeno pepper seeded & thinly sliced
Vegetables
5 tbsp Sha Cha sauce
2 tsp sugar
2 tbsp soy sauce
6 scallions cut along bias in 2" sections
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Stir-Fried Chicken with Sha Cha Chinese BBQ Sauce (Sha Cha Ji)
Prep Time
45 min
Cooking Time
15 min
Rest Time
0
Total Time
1 hour
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