Taiwanese-style three cup chicken is made with rice wine, soy sauce, and sesame oil. An authentic Taiwanese recipe typically includes a cup each of soy sauce, rice wine, and sesame oil. It’s a perfect weeknight dinner that can be made in 30 minutes.
The name three-cup comes from the key ingredients used: soy sauce, rice wine, and sesame oil. Traditionally, the recipe follows 1:1:1 ratio. The ratio doesn’t require 1 cup, as it might be too much to use. Adjust the quantity and use almost equal parts of each of these three ingredients.
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- Juicy, flavorful chicken dinner is ready in 20 minutes.
- Its bold and comforting flavours are perfect comfort food.
- Fresh basil adds a burst of aroma to the dish that makes it unbelievably delicious!
- These saucy, glossy, tender chicken bites are so addictive, you’ll definitely want to include them in your weekly menu rotation.
- Forget take-out, make a healthy dinner at home like this cashew chicken.
Ingredients
- Chicken – I used boneless, skinless chicken cubes; it cooks faster. You can use boneless chicken thighs or legs cut into 1 inch pieces.
- Baking soda – to tenderize meat. Adding baking soda to chicken, resting it for a few minutes, then rinsing and patting it dry will make the chicken cook into velvety tender pieces and not dry, hard chunks. Don’t skip this.
- Aromats – fresh ginger, fresh garlic and green onions (both white and green parts). I kept the garlic cloves whole; you can lightly smash them and then use in cooking, it’ll release all their flavors and aroma. Peel the ginger skin and slice it into ½-inch round slices.
- Dried red chillies (optional) – they add heat, which is crucial to balance some of the bold flavors from rice wine, soy sauce and sesame oil.
- Brown sugar – a dash of it to help balance flavors.
- Soy sauce – I used light soy sauce. If you don’t have light soy sauce, use dark soy; reduce the amount.
- Shaoxing wine – for authentic taste, use Chinese Shaoxing wine. Dry sherry can be used in place of Shaoxing wine.
- Sesame oil – Use toasted sesame oil for a nuttier, deeper flavour. It’s the best.
- Corn flour – to make a slurry to thicken the sauce.
- Fresh basil – for an authentic taste, use Thai basil. Regular sweet basil can be substituted if you can get Thai basil. Thai basil gives an anise-like flavor, which makes the dish taste authentic.
Step-by-Step Instructions
Step 1: First step with tendering the chicken. Add baking soda to the chicken, and mix well. Set aside for 10 minutes. Later rinse it well with water. Pat the chicken dry on a kitchen towel.
Step 2: Mix soy sauce, Chinese Shaoxing wine and brown sugar. Keep aside.
Step 3: In a wok or large skillet, heat half of the toasted sesame oil.
Add ginger slices and garlic cloves. Toss for a few seconds.
Step 4: Add dried red chillies and green onions and toss few seconds.
Step 5: Add chicken.
Step 6: Cook for 4-5 minutes by tossing frequently.
Step 7 & 8: Pour the prepared sauce and toss well.
Step 9: Reduce the heat to low. Mix corn starch with water and make sure no lumps are left. Pour into the pan and toss well. The sauce will thicken. If the sauce is too thick, adjust consistency by adding a splash of water.
Step 10: Turn off the heat. Add fresh basil leaves. Mix well.
Drizzle the remaining sesame oil and mix well.
Serve it hot with jasmine rice. Click learn to make jasmine rice.
Storage & Reheating
Storage – store leftovers in an air-tight container in the refrigerator for up to 4 days.
Freeze – you can freeze it in a freezer-safe, air-tight container for up to 3 months. Thaw overnight in the refrigerator.
Reheating – Just before serving, reheat on the stove top in a wok. When hot, throw in a few fresh basil leaves for freshness, and serve hot.
Recipe FAQs
If you don’t mind extra cooking time, use chicken drumsticks, cut into 1-inch pieces.
Adding baking soda to chicken, resting it for a few minutes, then rinsing and patting it dry will make the chicken cook into velvety tender pieces and not dry, hard chunks. Don’t skip this.
Dry sherry, mirin or Japanese rice wine may be used.
Yes, definitely! Like any Asian dish, this three-cup chicken tastes better as it sits. Make it and store it in an air-tight container in the refrigerator. Just before serving, reheat when hot, throw in a few fresh basil leaves for freshness, and serve hot.
Definitely. You can freeze it in a freezer-safe, air-tight container for up to 3 months.
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📋Three Cup Chicken
Ingredients
- 1 pound chicken boneless skinless chicken – thighs are best, can use breast too. Cut into 1-inch pieces
- ½ tablespoon baking soda
- ⅓ cup light soy sauce
- ⅓ cup Shaoxing wine
- 1 tablespoon toasted sesame oil if you don’t like the deep flavor of sesame oil, reduce the quantity
- ½ tablespoon brown sugar
- ½ tablespoon ginger skin peeled and cut into thin round slices
- 4 cloves of garlic
- 3 dried red chillies optional
- ¼ cup green onion
- ½ tablespoon water
- ½ tablespoon corn starch
- 10-15 Thai basil leaves use sweet Italian basil if you don’t have access to Thai basil
Instructions
- First step with tendering the chicken. Add baking soda to the chicken, and mix well. Set aside for 10 minutes. Later rinse it well with water. Pat the chicken dry on a kitchen towel.
- Mix soy sauce, Chinese Shaoxing wine and brown sugar. Keep aside.
- In a wok or large skillet, heat half of the toasted sesame oil.
- Add ginger slices and garlic cloves. Toss for a few seconds.
- Add dried red chillies and green onions and toss few seconds.
- Add chicken and cook for 4-5 minutes by tossing frequently.
- Pour the prepared sauce and toss well.
- Reduce the heat to low.
- Mix corn starch with water and make sure no lumps are left.
- Pour into the pan and toss well.
- The sauce will thicken. If the sauce is too thick, adjust consistency by adding a splash of water.
- Turn off the heat. Add fresh basil leaves. Mix well.
- Drizzle the remaining sesame oil and mix well.
- Serve it hot with jasmine rice.
Video
Notes
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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