Servings
Font
Back
Three Cup Chicken (三杯鸡)
5 from 26 votes

Three Cup Chicken (三杯鸡)

Three Cup Chicken uses chicken wings cooked slowly in sesame oil with ginger, garlic, and dried chilies before adding equal parts Shaoxing wine, soy sauce, and brown sugar. The sauce caramelizes, coating the chicken with a richly flavored, slightly sweet glaze. Fresh basil added at the end adds an herbal aroma and taste to this classic Taiwanese dish.

Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 4 to 6 servings
Calories: 373 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. Add the garlic and dried chili peppers. Cook until the garlic turns light golden, another 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Add the soy sauce and sugar and stir again to coat all the chicken pieces.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 373

% 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.