Have you ever heard of Sa Cha Chicken? If not, you’re missing out on one of the most delicious Taiwanese dishes that’s taking food lovers by storm! I’ve been cooking Asian cuisine for years, and I gotta tell you, this dish is a game-changer once you try it.
Sa Cha Chicken (also spelled Sha Cha Chicken) is a mouthwatering Taiwanese stir-fry that combines tender chicken pieces with a complex, savory sauce called Sa Cha sauce This dish delivers an explosion of flavors in every bite – it’s savory, slightly spicy, and packed with aromatics like garlic, ginger, and onions The best part? You can whip it up in just 10-15 minutes!
Let me walk you through everything you need to know about this amazing dish, from its origins to how to make it at home.
What Exactly is Sa Cha Chicken?
Sa Cha Chicken is essentially thin slices of chicken stir-fried with vegetables and the star ingredient – Sa Cha sauce. The dish gets its distinctive reddish-brown color from this sauce, which infuses the entire dish with intense umami flavors
The basic components include:
- Thinly sliced chicken (usually breast or thigh meat)
- Vegetables like bell peppers, onions, and sometimes bok choy
- Aromatics such as garlic, ginger, and chilies
- The signature Sa Cha sauce
What makes this dish special is the balance of flavors – it’s savory and sweet with nutty undertones and a hint of spice. The quick stir-fry method ensures the chicken stays tender while vegetables maintain their crunch.
Understanding Sa Cha Sauce: The Heart of the Dish
To truly appreciate Sa Cha Chicken, we need to understand the sauce that makes it so special.
Sa Cha sauce (also called Sha Cha sauce or shacha sauce) is a complex condiment that originated in the Chaoshan region of eastern Guangdong, China, and later became wildly popular in Taiwan. The name “Sa Cha” actually comes from the Hokkien/Teochew pronunciation of “satay,” though it’s quite different from Southeast Asian satay sauces.
Traditional Sa Cha sauce contains:
- Dried seafood (usually dried shrimp and dried flounder)
- Garlic and shallots
- Chili peppers
- Oil (often soybean oil)
- Various spices including five-spice powder
- Sometimes peanuts or sesame seeds
The result is an intensely savory, umami-rich sauce with a slightly seafood-y taste and subtle spiciness. It’s sometimes called “Chinese BBQ sauce” or “Chinese satay sauce” in English, though these names don’t quite capture its unique character.
The most common commercial brand is Bullhead (sometimes people even call it “Bullhead sauce”), which you can find in Asian grocery stores. There are also vegetarian versions available for those who prefer to avoid seafood products.
The Origins of Sa Cha Chicken
Sa Cha Chicken has its roots in Taiwanese cuisine, though the sauce itself came from mainland China. Immigrants from the Chaoshan region brought this flavorful condiment to Taiwan in the mid-1900s, where it became incredibly popular.
In Taiwan, Sa Cha sauce is used in many ways – as a hot pot dipping sauce, as a meat marinade, and of course, as the base for stir-fries like Sa Cha Chicken. The dish represents the beautiful fusion of Chinese cooking techniques with uniquely Taiwanese flavors.
How to Make Sa Cha Chicken at Home
One of the best things about Sa Cha Chicken is how easy it is to make! Here’s a simple recipe that’ll have you enjoying this dish in no time:
Ingredients:
For the chicken:
- 1¼ pounds chicken breast or thighs, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon baking soda (helps tenderize the meat)
- 1 tablespoon olive oil
- 1 tablespoon coconut aminos (or soy sauce)
- 1 teaspoon tapioca starch (or cornstarch)
For the sauce:
- 4 tablespoons Sa Cha sauce (homemade or store-bought)
- 2 tablespoons coconut aminos (or soy sauce)
- 1 tablespoon balsamic vinegar
- ⅛ teaspoon white pepper
- 2 tablespoons water
- 1 teaspoon starch (to thicken)
For stir-frying:
- 4-5 garlic cloves, minced
- 1 yellow onion, thinly sliced
- 1 bell pepper (green or red), diced
- 3-4 red Fresno or serrano chilies (adjust for spice preference)
- 3 tablespoons cooking oil (avocado oil works great)
- Salt to taste
Instructions:
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Prep the chicken: Slice chicken into thin pieces (about ¼ to ⅛ inch thick). Mix with salt, garlic powder, baking soda, olive oil, coconut aminos, and tapioca starch. Let it marinate briefly in the fridge.
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Make the sauce: Combine all sauce ingredients in a small bowl and stir well.
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Cook the chicken: Heat 1.5 tablespoons oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear for 2-3 minutes without disturbing. Flip and cook another 1-2 minutes until golden brown. Remove chicken and set aside.
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Stir-fry aromatics: In the same pan, add remaining oil. Sauté garlic and onions for about 15 seconds.
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Add vegetables: Toss in bell peppers and chilies with a pinch of salt. Stir-fry for about 20 seconds.
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Combine everything: Give the sauce another stir (so the starch doesn’t settle), then pour it into the pan. Return the chicken to the pan and toss everything together for about 10 seconds. Turn off the heat.
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Serve: Transfer to a serving plate and enjoy hot, preferably with steamed rice!
The entire cooking process takes just 10-15 minutes once your ingredients are prepped!
What Does Sa Cha Chicken Taste Like?
If you’ve never tried Sa Cha Chicken before, you might be wondering about its flavor profile. Here’s what to expect:
- Savory-sweet base: The Sa Cha sauce provides a rich, savory foundation with subtle sweetness.
- Umami richness: Thanks to the dried seafood in the sauce, there’s an incredible depth of umami flavor.
- Aromatic complexity: Garlic, shallots, and other spices create a fragrant experience.
- Mild to moderate spiciness: Depending on how many chilies you add, it can range from gently warming to decidedly spicy.
- Textural contrast: Tender chicken paired with slightly crunchy vegetables.
The overall effect is incredibly satisfying – it’s complex without being overwhelming, flavorful without being too heavy.
Variations and Serving Suggestions
Sa Cha Chicken is wonderfully versatile! Here are some variations and ways to serve it:
Protein Variations:
- Sa Cha Beef (particularly popular)
- Sa Cha Pork
- Sa Cha Shrimp
- Sa Cha Tofu (for vegetarians)
Vegetable Add-ins:
- Broccoli
- Mushrooms
- Snow peas
- Chinese broccoli (gai lan)
- Bok choy
Serving Ideas:
- Over steamed jasmine rice (the classic way)
- With rice noodles
- Stuffed into Chinese pancakes or lettuce wraps
- As part of a larger Chinese meal with other dishes
- With a side of stir-fried green beans or bok choy
Health Benefits
Besides being super tasty, Sa Cha Chicken offers some nutritional benefits:
- High-quality protein: Chicken provides lean protein for muscle growth and satiety.
- Veggie intake: The vegetables add vitamins, minerals, and fiber.
- Anti-inflammatory ingredients: Garlic, ginger, and chilies contain compounds that may help reduce inflammation.
- Customizable: You can adjust the spice level and oil amount to suit your dietary needs.
Frequently Asked Questions About Sa Cha Chicken
What’s the best cut of chicken to use?
Boneless, skinless chicken thighs are generally considered ideal because they stay juicy and tender during stir-frying. However, chicken breast works well too—just be careful not to overcook it.
Where can I buy Sa Cha sauce?
Look for it in Asian grocery stores, particularly those specializing in Chinese or Taiwanese products. The most common brand is Bullhead. You can also find it online through retailers like Amazon.
Can I make my own Sa Cha sauce?
Absolutely! While it requires sourcing some specialty ingredients like dried shrimp and dried flounder, homemade Sa Cha sauce can be even more flavorful than store-bought. Many recipes are available online.
Is Sa Cha Chicken very spicy?
It can be as mild or spicy as you like! Traditional versions have moderate heat, but you can adjust by adding more or fewer chilies.
How long does Sa Cha Chicken keep in the refrigerator?
Properly stored in an airtight container, it will last 3-4 days in the refrigerator.
Can I freeze Sa Cha Chicken?
Yes, though the texture of the vegetables may change slightly upon thawing. It can be frozen for up to 2-3 months.
Final Thoughts
Sa Cha Chicken is one of those hidden gems of Taiwanese cuisine that deserves way more recognition. It’s quick to make, incredibly flavorful, and versatile enough to please even picky eaters. The complex, savory Sa Cha sauce transforms simple ingredients into a memorable meal.
Whether you’re already familiar with Asian cooking or just starting to explore, Sa Cha Chicken is definitely worth adding to your recipe collection. Trust me, once you try it, you’ll understand why it’s become such a beloved dish in Taiwan and beyond!
So next time you’re looking to spice up your dinner routine, give Sa Cha Chicken a try. I bet it’ll become a regular in your meal rotation!
Rich in flavor: Sha Cha Chicken
- Chicken: The dish typically uses boneless chicken pieces cut into bite-sized chunks, often breast or thigh. For this dish, we use chicken thighs as we prefer thighs over breasts since thighs don’t dry out so quickly; thighs are incredibly tender and juicy once cooked.
- Vegetables: For this recipe, we add some white onions and scallions into the stir-fry – white onion gives the dish a sweet bite, and scallions give an additional pop of color and bite.
- Sha Cha sauce: This is the star ingredient – it’s used to marinate the chicken and also added to the stir-fry, imparting a deep, umami-rich flavor with hints of seafood and a subtle spiciness.
- Aromatics: Garlic and ginger are often used to add depth and fragrance to the dish; to save time when making this recipe, we recommend ginger and garlic paste.