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Three-Cup Chicken
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Taiwanese three-cup chicken is named for the formula once used to prepare the dish: one cup each of sesame oil, soy sauce and rice wine. Not surprisingly, recipes no longer adhere to that ratio, but the name has stuck. Bone-in chicken legs that have been hacked into pieces are customarily used in this one-pan dish; we opted for boneless, skinless chicken thighs for easier prep and eating. Serve with rice and steamed or stir-fried vegetables.
Ingredients
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2
teaspoons cornstarch
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3
tablespoons soy sauce
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¾
cup sake
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2
tablespoons packed brown sugar
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1
tablespoon grapeseed or other neutral oil
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2
pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch-wide strips
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12
medium garlic cloves, halved lengthwise
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1
bunch scallions, cut into 1-inch lengths
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1
serrano chili, stemmed and sliced into thin rounds
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¼
cup minced fresh ginger
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2
tablespoons toasted sesame oil
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3
cups lightly packed fresh basil leaves, torn if large

Directions
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01In a small bowl, stir together the cornstarch and soy sauce, then stir in the sake and sugar. Set aside. Heat a wok over medium-high for 3 minutes, or until a drop of water evaporates within 1 to 2 seconds. Add the oil and swirl to coat the wok. Add the chicken in an even layer and cook without stirring until browned, about 5 minutes.See Demo
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02Add the garlic and cook, stirring occasionally, until the garlic is well-browned and softened, about 4 minutes. Add the scallions, serrano, ginger and sesame oil, then cook, stirring constantly, until the scallions begin to wilt, about 1 minute.See Demo
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03Stir the sake-cornstarch mixture to recombine, then add to the wok. Cook, stirring constantly, until the sauce is thickened, about 3 minutes. Off heat, add the basil and stir until it begins to wilt, about 30 seconds.See Demo