Easy Taiwanese Three Cup Chicken Recipe

A Taiwanese stir-fry classic 🍗

Have you tried Taiwanese Three Cup Chicken before? It’s a common dish that you can find in most of the stir-fry restaurants in Taiwan, and it goes so well with some rice and beer!

The name comes from the three “cups” in the sauce: one part soy sauce, one part sesame oil and one part rice cooking wine.

One beauty of this dish is that the three cup sauce is super versatile, so you can easily swap the chicken for tofu, king oyster mushroom or even squid. The one thing you must not change is the basil: it has to be Thai basil or sweet basil, otherwise the taste will be very different.

Taiwanese Three Cup Chicken

Rating:

Serves:

2

Cooking Time:

15-20 Minutes

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Ingredients

• 4 chicken thighs with the skin on, diced
• Sliced ginger (10 slices)
• Red chilli (to taste)
• Peeled garlic (10 cloves)
• Thai basil or sweet basil
• Sugar 30g
• Soy sauce 120ml
• Sesame oil 120ml
• Rice cooking wine 120ml

Instructions

1. 1Add the sesame oil and sliced ginger to the pan on a low heat until the ginger turns golden.
2. 2Add the diced chicken thighs and cook until they change colour.
3. 3Add the garlic and sugar and stir evenly.
4. 4Add the soy sauce and the rice cooking wine. Turn up to a high heat to bring it to the boil, then turn down to a simmer until the sauce thickens (about 10 minutes).
5. 5Add the basil at the end, and it’s ready to serve.

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Rock sugar works in place of the sugar. You can also swap the chicken for tofu, king oyster mushroom or squid.