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–+ servings
Chinese Three Cup Chicken

Flavor-Packed Chinese Three Cup Chicken for a Quick Dinner

This Chinese Three Cup Chicken is a savory-sweet delight, ready in under 30 minutes for a quick, gluten-free dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg Chicken Thighs Can substitute with chicken breasts for a leaner option.
  • 1 tsp Salt Essential for seasoning the chicken.
  • 1 tsp White Pepper Can substitute with black pepper if unavailable.
  • 2 tbsp Cornstarch Can be swapped with all-purpose flour.
For the Sauce
  • 2 tbsp Vegetable Oil Neutral oils like canola work too.
  • 1 tbsp Fresh Ginger Use ground ginger if fresh is not available.
  • 3 cloves Garlic No substitutes needed; garlic powder can be used in a pinch.
  • 1 pcs Red Chilli Adjust based on your spice-level preference.
  • 2 pcs Green Onions Shallots can be a suitable alternative.
  • 2 tbsp Sesame Oil Mix with olive oil for a substitute.
  • 1 tbsp Sugar Consider replacing with honey or omitting for less sweetness.
For the Finishing Touch
  • 1 cup Thai Basil Leaves Regular basil can be used or omitted if not available.

Equipment

  • wok
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces, toss with salt, cornstarch, and white pepper.
  2. Mix the Sauce: Combine soy sauce, sesame oil, and sugar in a bowl until well mixed.
  3. Heat the Wok: Heat vegetable oil in a wok until shimmering, then add ginger, garlic, chili, and green onions.
  4. Brown the Chicken: Add chicken to the wok, sear without stirring for 2-3 minutes, then toss to brown all sides.
  5. Deglaze the Wok: Pour in Shaoxing wine, scraping the bottom with a spatula, and let it reduce for 1-2 minutes.
  6. Add the Sauce: Pour sauce mixture into the wok, simmer for about 3 minutes until thickened.
  7. Finish with Basil: Stir in Thai basil leaves until wilted, then remove from heat.
  8. Serve: Plate the chicken over steamed rice and drizzle with chili oil if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 26gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 5mgCalcium: 1mgIron: 10mg

Notes

For best results, prep all ingredients before cooking and ensure oil is hot enough for frying the chicken.

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