Classic Wok-Fried Three-Cup Chicken
Classic Wok-Fried Three-Cup Chicken
Classic DishThree Cup Chicken
Prep: 15 min • Cook: 15 min. A home-friendly, authentic stir-fry of bite-sized chicken thighs seared in fragrant sesame oil and finished with equal measures of soy and shaoxing rice wine. Plenty of garlic and ginger infuse the pan while fresh Thai basil is added at the end for the signature aromatic finish, producing a glossy, savory sauce that clings to each piece of chicken.
- Preparation time
- 15 min
- Cooking time
- 15 min
- Total time
- 30 min
- Servings
- 4
Instructions
Prep
- 1Pat the chicken pieces dry with paper towels and cut to uniform bite size for even cooking.
- 2Peel and smash or thinly slice the garlic; julienne the ginger and trim scallions into 4 cm lengths.
- 3Pick the thai basil leaves from stems and rinse gently; set aside to drain.
Cook
- 1Heat a wok or large skillet over medium-high heat until hot, add neutral oil and swirl to coat.
- 2Add chicken, skin-side down if using skin-on, and sear without moving for 3–4 minutes until nicely browned.
- 3Toss the chicken and push to one side; add sesame oil, then add garlic, ginger, scallions and dried chilies and stir-fry 1–2 minutes until aromatic.
- 4Pour in soy sauce, shaoxing rice wine and sugar, stir to combine, then bring to a simmer.
- 5Reduce heat to medium and let the sauce bubble and reduce for 4–6 minutes, spooning sauce over the chicken occasionally, until glossy and slightly thickened.
- 6Toss in the thai basil leaves and give a quick stir just until wilted, 30 seconds to 1 minute; remove from heat immediately.
- 7Transfer to a serving plate, spoon remaining sauce over the chicken, and serve hot with steamed rice.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 35 g
- Fat
- 28 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbs | 15 g |
Tips
- Prepare chicken and aromatics ahead; pat chicken dry for a better sear and even browning.
- Keep heat medium-high and avoid stirring too often so the sauce can reduce and caramelize.
- Serve immediately over steamed rice, garnished with fresh basil and spooned sauce for contrast.
