Three Cup Chicken

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I can’t tell you how many times I’ve made this in my own kitchen. It’s become one of those dishes that shows up again and again at my dinner table—whether it’s a rushed weeknight meal or a quiet Sunday dinner. It’s just dependable: juicy chicken, a shiny, flavorful sauce, and that hit of fresh basil that makes the whole thing smell amazing.

This is the kind of recipe I love sharing because it’s all about big rewards for minimal fuss. No fancy steps, no rare ingredients (well, maybe one or two—but I’ll give you all the swaps!). Just one pan, pantry staples, and a result that tastes like you ordered it from a good Taiwanese restaurant.

What Makes This Recipe a Go-To

• That glossy sauce clings to the chicken beautifully—no watery puddle on the plate.
• Chicken thighs stay juicy even if you forget them on the stove for a minute or two.
• No need to deep-fry or dial for takeout—you can do this with what’s in your cupboard.
• Toasted sesame oil and basil make the flavors pop. It smells so good my family hovers in the kitchen asking when it’s ready.
• It’s filling, hearty, and just plain satisfying over a bowl of hot rice.

I love it because it’s the perfect mix of comforting and exciting. It’s one of those dishes that gets me cooking even on nights when I don’t really want to.

A Few Things Before You Start

If there’s one thing I’ve learned making this dish a hundred times, it’s that little choices matter. Here’s what I always keep in mind:

• Chicken thighs over breasts: Thighs stay moist and soak up that sauce. Breasts dry out if you’re not careful. I’ve tried both—I always come back to thighs.
• The baking soda trick: I first saw this in a Chinese cookbook and thought it was weird, but it makes such a difference. Just a quick toss and rinse, and you get that restaurant-style velvety bite.
• Toasted sesame oil: Don’t use the regular one if you can help it. Toasted sesame oil is like the secret handshake for flavor in this dish.
• Basil at the end: I’ve used both Thai basil and Italian basil depending on what’s in my garden or fridge. Both work. Thai basil has that slight anise note, but even regular basil adds beautiful freshness.
• Shaoxing wine: This is the ingredient that makes me feel like I’m cooking something special. It gives the sauce depth you just can’t fake. I always keep a bottle in the pantry. If you don’t have it, dry sherry is a solid backup.

Step-by-Step: How I Cook It at Home

I like recipes that don’t make me run around the kitchen like a madman. This one’s nice and straightforward:

1. Tenderize the Chicken

I cut my chicken thighs into bite-sized pieces and toss them with baking soda. It always feels like a weird step, but trust me—it’s the key to getting that tender, takeout-style texture. After 10 minutes, I rinse them thoroughly and pat them dry with a kitchen towel.

2. Mix Up the Sauce

In a small bowl, I combine Shaoxing wine, regular soy sauce, dark soy sauce, and brown sugar. I leave the sesame oil out at this point—it goes in later to keep its full flavor.

3. Brown the Chicken

In my well-loved wok (or a big skillet if that’s what’s clean), I heat up toasted sesame oil until it smells nutty. I add chopped garlic and sliced ginger and let them sizzle for about a minute. That smell alone is enough to make you hungry. Then in goes the chicken, getting a nice sear for a few minutes.

4. Simmer and Thicken

I pour in the sauce mixture, cover the pan, and let it cook on medium heat for about 10 minutes. That gives the flavors time to soak into the chicken. Then I stir a little cornstarch and water together and add it in. The sauce turns glossy and thick almost immediately. I always feel like a pro chef at this moment.

5. Finish with Basil

Right at the end, I toss in fresh basil leaves. They wilt and perfume the whole dish. This step is what makes it feel special every single time. Then it’s straight to the table.

What I Like to Serve with It

Honestly, a big bowl of rice is non-negotiable. That sauce demands something to soak it up. I usually make jasmine rice, but any rice will do.

If I’m feeding a crowd or want more variety, I’ll add:

• A quick chicken fried rice on the side
• A pot of homemade wonton soup (if I have extra time)
• Stir-fried noodles or ramen for my carb-loving family

I’ve even served it with steamed buns once when I felt fancy. It worked beautifully.

Questions People Ask Me

Can I use chicken breast?
You can, but keep a close eye on it so it doesn’t go dry. Thighs are more forgiving and really do better here.

What’s a good substitute for Shaoxing wine?
Dry sherry is my usual swap. I’ve tried mirin or even a splash of white wine with a bit of sugar in a pinch. It’s not quite the same, but it gets you there.

Do I really need Thai basil?
I’ve used Italian basil many times. It still gives that fresh pop at the end. Don’t skip the basil entirely though—it makes the dish.

Does it reheat well?
Yes! In fact, the flavors deepen overnight. I often make extra for lunch the next day. Just reheat gently on the stove or in the microwave with a splash of water.

What’s the baking soda step for?
It tenderizes the chicken so every bite is silky and juicy. It’s an old restaurant trick and really worth the extra minute.

Storing and Reheating Tips

Fridge:
I usually keep leftovers in an airtight container for up to 4 days. They make an amazing quick lunch.

Freezer:
You can freeze it for up to 3 months. I like portioning it out in small containers so I can thaw just what I need.

Reheating:
If I’m in a rush, the microwave works fine. But if I have time, I warm it in a skillet over medium heat with a splash of water. It perks the sauce right back up.

Three Cup Chicken is one of those recipes that feels special enough for guests but easy enough for any night of the week. It’s earned a permanent place in my personal recipe binder. I hope you’ll give it a try and make it part of your regular rotation too.

Try other Taiwanese recipes:

• Taiwanese Eggplant Salad
• Taiwanese Beef Rolls
• Din Tai Fung Taiwanese Cabbage