Three Cup Chicken (三杯雞) — Sticky Taiwanese Basil Stir-Fry

Prep:30 min

Cook:30 min

Serves:2–4

Difficulty:Medium

Three cup chicken gets its name from the traditional ratio of its three essential liquids: one cup sesame oil, one cup soy sauce, one cup rice wine. Modern recipes scale these down but keep the balance — the richness of toasted sesame oil, the depth of soy, and the sweetness of rice wine cook down into a sticky, intensely aromatic glaze. The final element is a generous handful of fresh Thai basil, added at the very last moment so it wilts but retains its anise-like fragrance.

Three cup chicken is one of Taiwan's national dishes. While it has roots in Jiangxi province, Taiwan made it famous worldwide. The basil is the Taiwanese addition that transformed the dish.

Ingredients

• 600g chicken pieces (bone-in thighs and drumsticks work best)
• 1 whole head of garlic, cloves separated and peeled
• 50g fresh ginger, sliced into coins
• 5 dried red chilies
• 3 tbsp sesame oil (toasted)
• 3 tbsp soy sauce
• 3 tbsp Shaoxing rice wine (or mijiu)
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• Large handful (30g) fresh Thai basil leaves

Instructions

1
Pat chicken pieces dry. If using large pieces, chop through the bone into smaller sections.
2
Heat sesame oil in a claypot or heavy-based pan over medium heat. Add garlic cloves and ginger slices and fry gently for 2-3 minutes until fragrant.
3
Add dried chilies and fry 30 seconds more.
4
Increase heat to high. Add chicken pieces, skin-side down. Let them sear for 3-4 minutes until browned.
5
Turn chicken and add soy sauce, dark soy, rice wine, and sugar. Stir to combine.
6
Reduce heat to medium-low, cover, and simmer for 15 minutes until chicken is cooked through and sauce has reduced.
7
Remove lid, increase heat to high, and cook for 2-3 more minutes until sauce is thick and glossy.
8
Remove from heat. Add basil leaves and fold through — they should wilt in the residual heat. Serve immediately.

Pro Tips

💡Use bone-in chicken — the bones add flavour to the sauce and keep the meat juicier.
💡The whole garlic cloves become sweet and mellow after cooking — eat them, they're delicious.
💡Add basil only after removing from heat. Cooking basil destroys its fragrance.