Three-Cup Chicken Recipe

Three-Cup Chicken is a classic Taiwanese dish that’s rich, aromatic, and packed with bold flavors. Named for its signature trio of ingredients—black sesame oil, soy sauce, and rice wine—this dish doesn’t actually require a full cup of each, but rather a balanced combination. With tender chicken coated in a glossy, garlicky glaze and finished with fragrant Thai basil, this is comfort food that hits all the right notes!

Three-Cup Chicken Recipe

Serves: 2
Prep time: 5 minutes
Cook time: 40 minutes

Ingredients:
1 tablespoon cooking oil
2 pounds chicken drumettes
4 tablespoons black sesame oil
12 slices ginger
12 garlic cloves
1 tablespoon sugar
3 tablespoons soy sauce
4 tablespoons rice wine, separated
2 1/2 cups water
1 1/2 tablespoons dark soy sauce
1 red finger hot pepper, sliced
1 cup Thai basil leaves

Three-Cup Chicken Instructions

1. Sear the chicken:

• In a pot over high heat, add the cooking oil and chicken drumettes. Stir-fry until golden brown, about 5 minutes. Remove and set aside.

2. Infuse the oil:

• In the same pot over medium-low heat, add black sesame oil and ginger slices. Stir-fry until the ginger turns golden and fragrant.

3. Stir-fry the aromatics:

• Add the garlic and stir-fry for 1 minute until lightly browned. Add the sugar and stir until melted and slightly caramelized.

4. Add the sauces and chicken:

• Return the chicken to the pot. Add soy sauce and 2 tablespoons of rice wine. Stir to coat everything evenly.

5. Simmer:

• Pour in the water and dark soy sauce. Bring to a boil over high heat, then cover and reduce to medium heat. Simmer for 25 minutes, stirring occasionally.

6. Reduce the sauce:

• Uncover, turn heat to high, and add the red finger hot pepper. Reduce the sauce until glossy and slightly thickened, about 5 minutes.

7. Final aromatics:

• Preheat a clay pot over medium heat. Transfer the chicken and sauce into it. Add Thai basil and cover.
• Pour the remaining 2 tablespoons of rice wine over the lid and let steam for 2 minutes. Serve hot!

Tips & notes

• Use bone-in chicken for better flavor—drumettes, thighs, or even wings work beautifully.
• Black sesame oil is richer and more intense than toasted sesame oil. If unavailable, substitute with regular sesame oil.
• Thai basil is key: Its peppery, slightly sweet flavor balances the rich sauce—don’t skip it!
• No clay pot? You can finish the dish in your regular pan, but a clay pot adds heat retention and deeper aroma.
• Why pour rice wine over the lid? This technique perfumes the dish with a delicate wine fragrance without diluting the sauce.