Taiwanese 3 Cup Chicken
A classic Taiwanese dish known for its balanced flavors from soy sauce, sesame oil, rice wine, ginger, garlic, and basil, resulting in glossy, caramelized chicken.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 inch ginger sliced thinly
- 8 cloves garlic smashed
- 2 small red chilies sliced (optional)
- 0.5 cup Shaoxing rice wine
- 0.5 cup light soy sauce
- 0.25 cup dark soy sauce
- 2 tablespoons sugar
- 0.25 cup sesame oil
- 1 cup fresh Thai basil leaves
Instructions
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add ginger, smashed garlic, and sliced chilies (if using) to the same pan. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Return the chicken to the pan. Add Shaoxing rice wine, light soy sauce, dark soy sauce, and sugar. Stir to combine, ensuring the chicken is well coated.
- Bring the sauce to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes, or until the chicken is cooked through and tender.
- Remove the lid, increase the heat to medium-high, and simmer uncovered for 5-10 minutes, stirring occasionally, until the sauce reduces and thickens to a glossy consistency.
- Turn off the heat. Stir in the sesame oil and fresh Thai basil leaves until the basil wilts.
- Serve immediately with steamed white rice.
Notes
For an extra layer of flavor, brown the chicken pieces well before adding the liquids. Adjust the amount of chili if you prefer less spice. Fresh Thai basil is key for authentic flavor; regular basil can be used but will offer a slightly different aroma. This dish is best served immediately with plain white rice.