Three Cup Chicken
User Reviews
4.7
Three Cup Chicken
Description
This Chinese-style Three Cup Chicken begins by treating chicken thigh pieces with baking soda to tenderize, followed by a rinse and thorough drying. The sauce combines Shaoxing wine, regular and dark soy sauce, and brown sugar to create a layered umami and sweetness. Toasted sesame oil contributes a nutty aroma and flavor throughout cooking.
The chicken is stir-fried with minced ginger and halved garlic cloves, which become fragrant during the initial cooking. After browning, the sauce is added, and the dish is simmered covered to infuse flavor and cook the chicken through. A cornstarch slurry is introduced near the end to thicken the sauce to a glossy coating. Finally, fresh Thai basil leaves are stirred in, adding a fresh herbal note that complements the rich sauce.
Three Cup Chicken is typically served hot as a main course, often alongside steamed rice to soak up the flavorful sauce. The tender, juicy chicken contrasts with the thickened glaze and aromatic herbs, creating a balanced dish with varied textures and tastes. The recipe allows for make-ahead and freezer storage, with reheating methods including microwave or stovetop warming.
Leftover Three Cup Chicken can be refrigerated for up to 3-4 days in an airtight container or frozen for 3-4 months, making it a practical option for batch cooking. When reheating, covering the pan while warming helps to maintain moisture and prevent drying out.
Ingredients
- 2 pound chicken thighs boneless and skinless, cut into bite size pieces
- 1 tablespoon baking soda
- 2 tablespoon sesame oil toasted
- 1 tablespoon ginger minced, fresh
- 8 cloves garlic halved
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 bunch basil leaves Thai variety
Sauce
- ¼ cup Shaoxing wine
- ¼ cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil toasted
Instructions
- Prep Chicken: Toss the chicken pieces together with the baking soda and set aside for 10 minutes. Rinse the chicken with water to wash away the baking soda. Pat dry the chicken with paper towels.
- Make the Sauce: In a small bowl, mix the sauce ingredients; shaoxing wine, soy sauce, dark soy sauce and brown sugar, don't add the sesame oil yet.
- Cook: Add the two tbsp of sesame oil to a wok and heat over high medium-high heat. Add the garlic and ginger and cook for about a minute until aromatic. Add in the chicken and toss. Stir fry the chicken for about 4 minutes or until no longer pink and starts to lightly brown.
- Thicken: Pour the sauce over the chicken and reduce the heat to medium. Cover with a lid and cook for 10 minutes. Make a slurry with the cornstarch and water and add to the wok and stir. The sauce should thicken almost immediately. Drizzle the remaining tbsp of sesame oil over the chicken.
- Finish & Serve: Add the basil leaves and stir well with the chicken. Serve immediately over cooked rice.
Notes
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat gently in the microwave or covered on the stove to retain moisture.
- For longer storage, freeze in airtight containers; lasts 3–4 months frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 426kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 148mg | 49% |
| Sodium | 1187mg | 49% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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