Taiwanese Style Three Cup Chicken
Savor the bold, aromatic flavors of *Taiwanese Style Three Cup Chicken*, a beloved classic that balances savory, sweet, and herbal notes in one irresistible dish. This recipe features tender bone-in, skin-on chicken thighs simmered in a luscious blend of light soy sauce, dark soy sauce, rice wine, sesame oil, and just the right touch of sugar. Fragrant slices of ginger, smashed garlic cloves, and fresh Thai basil leaves infuse the dish with layers of complexity, while an optional red chili adds a gentle kick of heat. With only 10 minutes of prep and 25 minutes of cooking time, this crowd-pleasing meal is perfect for busy weeknights or an impressive weekend feast. Serve hot over steamed white rice to soak up the glossy sauce—every bite is bursting with quintessential Taiwanese comfort-food goodness. Keywords: Taiwanese three cup chicken recipe, easy chicken dinner, authentic Taiwanese cuisine, soy sauce chicken, basil chicken.
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Recipe Information
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs (cut into bite-sized pieces)
- 2 tablespoons sesame oil
- 1 thumb-sized piece ginger (sliced into thin coins)
- 6 cloves garlic (peeled and smashed)
- 0.25 cup light soy sauce
- 1 tablespoon dark soy sauce
- 0.25 cup rice wine (or sake)
- 1.5 tablespoons sugar
- 1 cup fresh Thai basil leaves
- 1 piece red chili (optional, sliced for heat)
Instructions
Heat a large skillet or wok over medium heat and add the sesame oil.
Once the oil is hot, add the sliced ginger and smashed garlic cloves. Stir-fry until aromatic and slightly golden, about 2-3 minutes.
Add the chicken pieces, skin-side down, and sear for 3-4 minutes until the skin is golden brown. Flip and sear the other side for another 2-3 minutes.
Lower the heat to medium-low and pour in the light soy sauce, dark soy sauce, rice wine, and sugar. Gently stir to coat the chicken evenly in the sauce.
Cover the skillet and simmer for 10-15 minutes, stirring occasionally to ensure the chicken does not stick to the pan and the sauce reduces to a glossy consistency.
Uncover the skillet and stir in the Thai basil leaves and red chili slices. Cook for another 2-3 minutes until the basil is wilted and fragrant.
Serve hot with steamed white rice, allowing everyone to spoon the delicious sauce over their plate.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.6 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 586 mg | 45% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 3070 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
