Three Cup Chicken (三杯鸡)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
4 to 6 servings
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Calories
373 kcal
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Course
Main Course
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Cuisine
Chinese
Three Cup Chicken (三杯鸡)
Description
This recipe starts by gently frying thinly sliced ginger in sesame oil until browned and aromatic. Garlic cloves and dried chili peppers are added and cooked until golden, providing the fragrant base flavors. Chicken wings are then browned on both sides in the same pan, allowing the spices to infuse the meat and develop color.
Adding Shaoxing wine, soy sauce, and brown sugar in roughly equal amounts creates the "three cups" sauce that simmers with the chicken. The mixture caramelizes on the stovetop to form a thick, glossy glaze that clings to the chicken wings, balancing savory, sweet, and aromatic flavors.
The final step includes tossing in fresh basil leaves, traditionally Thai basil, which introduces a bright, slightly peppery herbal note that complements the rich sauce and spicy chilies.
The recipe suggests using a wide skillet or wok to help the sauce reduce quickly and encourages adjusting cooking vessels as needed for optimal caramelization.
Ingredients
- 2 lbs (900 g) chicken wings
- 1/4 cup sesame oil
- 3 ” (8 cm) ginger , thinly sliced
- 16 cloves garlic , lightly smashed
- 6 dried chili peppers
- 1/3 cup Shaoxing wine (or dry sherry)
- 1/3 cup soy sauce
- 3 tablespoons brown sugar (or regular sugar)
- 1 basil stems removed (*Footnote 1, bunch
Instructions
- In a 12” heavy-bottomed wide skillet (*Footnote 2) heat the sesame oil over low heat and add the ginger. Slowly fry the ginger until it begins to brown and curl on the edges, about 10 minutes.
- Add the garlic and dried chili peppers. Cook until the garlic turns light golden, another 5 minutes.
- Turn the heat up to a medium-low (be careful not to turn the heat too high or the sesame oil will burn and become bitter). Move all the aromatics to the side of the pan and add the chicken in a single layer. Rearrange the aromatics on top of the chicken to prevent from burning, if needed. If you have trouble fitting all the chicken, you can remove the aromatics and add them back later.
- Cook the chicken, undisturbed, until lightly browned, 5 to 7 minutes. Flip the chicken and cook until browned on the other side, another 5 to 7 minutes.
- Add the Shaoxing wine and use a wooden spatula to scrape any brown bits off the bottom of the pan. Add back the aromatics if you removed them previously. Gently stir everything together.
- Add the soy sauce and sugar and stir again to coat all the chicken pieces.
- Bring the liquid to a boil, then reduce the heat to low or medium-low. Simmer covered for 40 minutes. Stir and toss occasionally to coat the chicken and check on the consistency of the sauce.
- After 40 minutes, remove the lid. The sauce should have thickened and coated the chicken very well. If the sauce is still watery, cook uncovered for a few more minutes. Stir frequently to prevent sticking.
- Add the basil. Stir and cook for another 2 minutes or so. Once the sauce is thick and glossy, transfer the chicken to a big serving plate.
- Serve hot over steamed rice as a main dish.
Notes
- Use Thai basil if available for authentic flavor; other basil varieties work but differ slightly.
- A wide skillet or wok helps the sauce reduce and caramelize properly; a Dutch oven can be used but may require longer reduction time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 373kcal | 19% |
| Carbohydrates | 17.9g | 6% |
| Protein | 16.9g | 34% |
| Fat | 25.8g | 40% |
| Saturated Fat | 5.8g | 29% |
| Cholesterol | 60mg | 20% |
| Sodium | 845mg | 35% |
| Potassium | 239mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4.7g | 9% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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