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Three-Cup Chicken

4 Servings

35 minutes 15 minutes active

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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.




Don’t begin cooking until all ingredients are prepared; the dish comes together quickly.

35 minutes

15 minutes active


  • 2

    teaspoons cornstarch

  • 3

    tablespoons soy sauce


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Andrea C.
May 24, 2022
Good and Easy To Make
We have tried many Milkstreet Tuesday Night recipes and they have never disappointed. We can cook better meals at home now than many restaurants because of Milkstreet! This recipe just needed a little more flavor. We used low sodium soy sauce and should have salted the chicken to balance the lower sodium.
Mark H.

There's a garnish pictured that's not in the recipe. Black and white sesame seeds? Should these be toasted first?

Janelle C.

Hi Mark,

Either or will work so it depends on your own personal taste.

The Milk Street Team

Emily B.

I have never bought sake before and have a feeling there are many kinds. Is there a particular kind I should look for?

Lynn C.

Hi Emily -

The world of sake is wide—flavors might be fruity, floral, even bubble-gummy—but for cooking, we opt for basic, inexpensive bottles. In the same way that you want to buy a wine you would want to drink you should buy a sake you would want to drink as well. A wine or liquor store can guide you to an affordable, drinkable option. However, unlike wine, fresher is better. Most sakes do not age very well so buy a small bottle if you are only using it for cooking. Some other ideas to use it up: steaming fish or shellfish, in a marinade for steak, or really anywhere you would use white wine you can substitute sake. Hope that helps!

The Milk Street Team

Andrea H.

So good. Even after all that time prepping/measuring/chopping when it got down to the work of the wok. Yum. I'm thinking of using that sauce recipe for all my future stir-frys. Served with brown rice and steamed carrots. A hit with the spouse. So important.