Description
Discover the flavorful Taiwanese Three-Cup Chicken, a delicious dish featuring tender chicken thighs cooked in a savory sauce.
Ingredients
Scale
- 2 pounds bone-in chicken thighs, skin-on
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice wine (or dry sherry)
- 6 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2–3 Thai bird’s eye chilies, sliced (adjust for spice preference)
- 1/4 cup fresh basil leaves
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/2 cup green onions, chopped (for garnish)
Instructions
- In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic, ginger, and sliced chilies. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the chicken thighs to the skillet, skin-side down. Cook for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 5 minutes.
- Pour in the soy sauce, rice wine, and sugar. Stir to combine, then bring the mixture to a simmer. Cover the skillet and let it cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Remove the lid and increase the heat to medium-high. Allow the sauce to reduce for about 5-10 minutes until it thickens slightly. Stir in the black pepper and fresh basil leaves just before serving.
- Serve the chicken hot, garnished with chopped green onions.
Notes
- For a milder flavor, reduce the number of chilies or use bell peppers instead.
- Serve with steamed jasmine rice or stir-fried vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: N/A
- Fat: 28g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5g
- Fiber: N/A
- Protein: 30g
- Cholesterol: N/A