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Three-Cup Chicken

Three-Cup Chicken

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Taiwanese three-cup chicken is named for the formula once used to prepare the dish: one cup each of sesame oil, soy sauce and rice wine. Not surprisingly, recipes no longer adhere to that ratio, but the name has stuck. Bone-in chicken legs that have been hacked into pieces are customarily used in this one-pan dish; we opted for boneless, skinless chicken thighs for easier prep and eating. Serve with rice and steamed or stir-fried vegetables.

Tip

Don’t begin cooking until all ingredients are prepared; the dish comes together quickly.

Ingredients
  • 2

    teaspoons cornstarch

  • 3

    tablespoons soy sauce

  • ¾

    cup sake

  • 2

    tablespoons packed brown sugar

  • 1

    tablespoon grapeseed or other neutral oil

  • 2

    pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch-wide strips

  • 12

    medium garlic cloves, halved lengthwise

  • 1

    bunch scallions, cut into 1-inch lengths

  • 1

    serrano chili, stemmed and sliced into thin rounds

  • ¼

    cup minced fresh ginger

  • 2

    tablespoons toasted sesame oil

  • 3

    cups lightly packed fresh basil leaves, torn if large

Step 1

In a small bowl, stir together the cornstarch and soy sauce, then stir in the sake and sugar. Set aside. Heat a wok over medium-high for 3 minutes, or until a drop of water evaporates within 1 to 2 seconds. Add the oil and swirl to coat the wok. Add the chicken in an even layer and cook without stirring until browned, about 5 minutes.

Step 2

Add the garlic and cook, stirring occasionally, until the garlic is well-browned and softened, about 4 minutes. Add the scallions, serrano, ginger and sesame oil, then cook, stirring constantly, until the scallions begin to wilt, about 1 minute.

Step 3

Stir the sake-cornstarch mixture to recombine, then add to the wok. Cook, stirring constantly, until the sauce is thickened, about 3 minutes. Off heat, add the basil and stir until it begins to wilt, about 30 seconds.

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