Three Cup Chicken Recipe

I absolutely adore this recipe because the combination of garlic, ginger, and sesame oil creates a mesmerizing aroma that instantly transports me to my happy place. Plus, the tender chicken soaked in that rich, flavorful sauce with a hint of heat from the chilies makes each bite truly irresistible and satisfying.

Three Cup Chicken is one of the dishes I love most from Taiwan, a place that has a special place in my heart. When I think of the bold, beautiful flavors of this dish, I can’t help but smell the heady combination of chicken, garlic, ginger, and soy sauce.

My mouth waters at the thought of the silky, tender chicken, bathed in sauce and oh-so-properly topped with just the right amount of shredded, dried basil and chilies.

Ingredients

• Soy Sauce: Provides a rich, savory umami flavor and adds depth.
• Sesame Oil: Imparts a nutty aroma and enhances overall taste.
• Ginger: Offers a spicy kick and has anti-inflammatory properties.
• Garlic: Boosts immunity and contributes a pungent, sweet flavor.
• Basil Leaves: Freshens up the dish and adds a hint of sweetness.

Ingredient Quantities

• 1 pound (450g) chicken thighs, skin-on, bone-in, cut into bite-sized pieces
• 3 tablespoons sesame oil
• 5 cloves garlic, sliced
• 1-inch piece ginger, sliced
• 3 tablespoons soy sauce
• 3 tablespoons Shaoxing wine or rice wine
• 2 tablespoons dark soy sauce
• 2 tablespoons sugar
• 1 cup fresh basil leaves
• 2-3 dried red chilies
• Pinch of salt, to taste

Instructions

1. Preheat a large skillet or wok over medium heat. Add the sesame oil.

2. After the oil is hot, put in the garlic and ginger. Stir-fry them for about 1-2 minutes, and what you want to get out of that step is some serious fragrance.

3. Raise the heat to high and add the pieces of chicken, frying until the chicken is just browned on all sides.

4. Lower the heat to medium; then add the chicken to the soy sauce, Shaoxing wine, dark soy sauce, and sugar. Stir well to combine.

5. Incorporate the dried red chilies and persist in cooking, with occasional stirring, until the sauce thickens and envelops the chicken, roughly 8-10 minutes.

6. Sample the sauce and incorporate a small amount of salt if required.

7. Toss the chicken with the fresh basil leaves. Then, cook it for another 1-2 minutes until the basil is wilted.

8. Take the dish off the heat and allow it to rest for a few minutes so that the flavors can blend together.

9. Move the Three Cup Chicken to a serving plate.

10. Serve with steamed rice or your favorite side dish and enjoy!

Equipment Needed

1. Large skillet or wok
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Mixing bowl
8. Tongs
9. Serving plate

FAQ

• What is the origin of Three Cup Chicken?Three Cup Chicken is a classic Taiwanese dish, known for its simplicity and rich flavor.
  The name derives from the conventional recipe that requires one cup each of three principal components: sesame oil, soy sauce, and rice wine.
• Can I use boneless chicken for this recipe?Certainly, boneless chicken thighs can be used instead, but bone-in chicken enriches the dish’s flavor more than anything else. Its umami bones are the secret to an even more delicious chicken soup.
• What does Shaoxing wine add to the dish?Chinese rice wine, especially the kind made in Shaoxing, is what gives the dish richness and depth of flavor. It is not by any means the only flavor or even the dominant one, but it is what gilds the lily and makes the whole thing come together.
• Is it necessary to use dark soy sauce?Color and a slightly sweeter, deeper flavor are the things in this dish that make it traditional. Dark soy sauce is what gives both those elements, but if you can’t find it, you can use regular soy sauce, and the dish still will taste good; it’ll just taste kind of different.
• How spicy is Three Cup Chicken with dried red chilies?The dish packs in a mild kick of heat, but cooks can adjust the spice level to their taste by altering the number of chilies used or by removing the seeds, which will deliver a less spicy version.
• What type of basil is best for this recipe?Thai basil finds its most common applications in Asian cuisine, and its most familiar companion is the square-shaped, tender, deep green leaf with a purple stem that clings to the stalk of a sprig of Thai basil. Less commonly, you’ll find Thai basil using its less cool, slightly rougher cousin (the version with the fuzzy stem) in Vietnamese cuisine.
• Can this dish be made in advance?Certainly! You can prepare Three Cup Chicken ahead of time. When allowed to sit in the refrigerator for a day, the flavors not only deepen but also meld together in a way that’s much more cohesive than when it’s freshly cooked. You can also wait to add the fresh herbs until just before serving if you want to really make your batch of Three Cup Chicken taste as good as it possibly can.

Substitutions and Variations

Substitutes for chicken thighs:
Boneless chicken thighs or chicken breast are preferred; otherwise, choose a convenient cut.
Peanut oil or olive oil can be used in place of sesame oil, yielding a different flavor profile.
Soy sauce: For tamari for a gluten-free choice.
Shaoxing wine or rice wine: Use dry sherry or mirin to achieve a similar effect.
Oyster sauce: Can be used instead of dark soy sauce and provides a similar depth of flavor.

Pro Tips

1. Marinate the Chicken Before cooking, marinate the chicken pieces in a mixture of soy sauce and a little bit of sesame oil for about 20 minutes. This will enhance the flavor of the chicken even more.

2. Use Fresh Ingredients For the best flavor, make sure to use fresh garlic, ginger, and basil leaves. Fresh basil adds an aromatic lift to the dish that cannot be easily replicated with dried herbs.

3. Control the Heat Be mindful of the heat levels throughout cooking. Initially, a high heat will give the chicken a nice sear without overcooking it. Once the sauce is added, a medium heat helps to simmer and thicken the sauce without burning it.

4. Balance the Sauce After adding the soy sauce, Shaoxing wine, and sugar, taste the sauce to balance the salty, sweet, and umami flavors. Adjust with a little bit more sugar or soy sauce if needed to suit your taste preference.

5. Resting Time Allow the dish to rest for at least 5 minutes after cooking. This resting period helps the flavors meld together and improves the overall taste of the dish.