Recipe Background
Step aside, takeout! 3 Cup Chicken has stolen the show with its succulent chicken, coated in a glaze made of Shaoxing wine, brown sugar, and soy sauce for that smoky and tangy experience. The aromatic, savory flavors of this hearty dish will fill your senses and tantalize your tastebuds, especially when served over a bed of fluffy white rice. 3 Cup Chicken is so delicious, it will have you coming back for 3 (or more) servings!
Step aside, takeout! 3 Cup Chicken has stolen the show with its succulent chicken, coated in a glaze made of Shaoxing wine, brown sugar, and soy sauce for that smoky and tangy experience. The aromatic, savory flavors of this hearty dish will fill your senses and tantalize your tastebuds, especially when served over a bed of fluffy white rice. 3 Cup Chicken is so delicious, it will have you coming back for 3 (or more) servings!
Ingredients
- 2 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 tablespoon baking soda
- 1/4 cup Shaoxing wine
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons sesame oil
- 1 tablespoon fresh ginger minced
- 8 cloves garlic minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 bunch Thai basil leaves
- rice optional, cooked, for serving
Directions
- Toss the chicken pieces together with the baking soda and set the mixture aside for 10 minutes.
- Rinse the chicken with water to wash away the baking soda and pat dry the chicken with paper towels.
- Mix the Shaoxing wine, the soy sauce, the dark soy sauce, and the brown sugar in a small bowl.
- Add two tablespoons of the sesame oil to a wok, heating it over medium-high heat.
- Add the garlic and the ginger, cooking until fragrant, about 1 minute.
- Add in the chicken and toss, stir-frying until no longer pink and starting to lightly brown, about 4-minutes.
- Pour the sauce mixture over the chicken and reduce the heat to medium. Cover the skillet with a lid and cook for 10 minutes.
- Make a slurry with the cornstarch and the water by combining it, then add it to the wok and stir. The sauce should thicken almost immediately.
- Drizzle the remaining tablespoon of sesame oil over the chicken.
- Add the basil leaves and stir well with the chicken.
- Serve immediately over cooked rice.
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