Chinese Three Cup Chicken – Savory Simplicity at Home

Experience the aromatic delight of Chinese Three Cup Chicken, a quick and easy dish perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 kg Chicken Thighs Juicy and flavorful meat; can substitute with chicken breast.
1 tsp Salt Enhances flavor; standard seasoning.
1 tsp White Pepper Adds mild heat; can use black pepper as substitute.
2 tbsp Cornstarch Coats the chicken for a crispy texture; can substitute with all-purpose flour.

For the Sauce

3 tbsp Vegetable Oil High smoke point oil for frying.
1 inch Fresh Ginger Aromatic base that enhances warmth; may use 1 tsp ground ginger as substitute.
4 cloves Garlic Essential for the dish; fresh garlic recommended.
1 pc Red Chilli Provides heat and color; adjust according to spice preference.
3 stalks Green Onions Bright flavor that complements the dish.

For Seasoning

1 tbsp Shaoxing Wine (or Rice Wine) Essential for deglazing and flavor.
2 tbsp Soy Sauce Provides umami flavor; use gluten-free soy sauce if necessary.
1 tbsp Sesame Oil Adds nuttiness and aroma; toasted sesame oil for richer flavor.
1 tbsp Sugar (or Honey) Balances savory flavors; honey as a substitute.
1 cup Thai Basil Unique flavored herb; can substitute with regular basil.

Equipment

Method

Step-by-Step Instructions

Cut the chicken thighs into bite-sized pieces and toss with salt, cornstarch, and white pepper until coated.
Combine soy sauce, sesame oil, and sugar in a bowl and stir until sugar dissolves. Set aside.
Heat vegetable oil in a large wok over high heat until shimmering.
Stir-fry minced ginger, garlic, red chili, and chopped green onions for about 10 to 15 seconds until fragrant.
Add the chicken pieces to the wok, cooking for 5-7 minutes until browned and no longer pink. Splash in the Shaoxing wine.
Pour the prepared sauce over the chicken, stirring gently to coat and let bubble for about 3 minutes.
Toss in fresh Thai basil leaves, allowing them to wilt, then serve over steamed rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure chicken pieces are well-coated for crispy texture. Adjust spice levels as needed and use high heat for even browning.

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