Three Cup Chicken Recipe

Prepare chicken

Pat chicken pieces dry with paper towels and trim excess fat. If using whole thighs, cut into roughly 1.5–2 inch pieces so they cook evenly.

Prepare aromatics

Peel and julienne or thinly slice the ginger, thinly slice garlic cloves, separate the white and green parts of the scallions and cut into 1–2 inch lengths; pick basil leaves from stems. If using dried chilies, tear once so they release heat; if fresh, slice lengthwise.

Make sauce

In a bowl or measuring cup, combine 1 cup soy sauce, 1 cup toasted sesame oil, and 1 cup Shaoxing wine (or substitute). Stir in 2 tablespoons granulated sugar until mostly dissolved. If using dark soy, add 1 teaspoon for color and mix.

Heat a large, heavy skillet or wok over medium-high heat until hot. Add 2 tablespoons vegetable oil and swirl to coat.

Add the chicken pieces skin-side down if skin-on; arrange in a single layer (work in batches if necessary). Sear without moving for 3–4 minutes until skin is golden and browned. Flip and sear the other side 2–3 minutes until lightly browned. Remove chicken to a plate (some render fat left in pan).

If the pan is dry, add a teaspoon of oil. Reduce heat to medium. Add the sliced ginger and the white parts of the scallions and cook, stirring, for 1–2 minutes until fragrant but not burnt.

Add the garlic slices and chilies (if using) and stir for 30–45 seconds until aromatic.

Return the seared chicken and any accumulated juices to the pan. Pour the prepared three-cup sauce over the chicken, making sure pieces are mostly submerged in sauce.

Bring mixture to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer. Cook uncovered for 12–18 minutes, stirring occasionally and spooning sauce over the chicken, until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has reduced and thickened slightly.

If you prefer a slightly thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, stir it into the simmering sauce during the last 1–2 minutes, and cook until sauce is glossy and coats the back of a spoon.

Turn off the heat and immediately stir in the basil leaves and the green parts of the scallions. Toss gently so basil wilts but stays bright.

Taste and adjust: if too salty, add a splash (1–2 tbsp) water or Shaoxing wine; if too sweet, add a squeeze of rice vinegar or a pinch of sugar as needed.

Transfer to a serving platter, spoon the glossy sauce over the chicken, and serve hot with steamed white rice.