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Classic Taiwanese Three-Cup Chicken

Name: Classic Taiwanese Three-Cup Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: chicken thighs (bone-in, skin-on, cut in half); soy sauce; rice wine; potato starch; Cooking oil; ginger; Garlic; rock sugar; sesame oil; water; red chili; Thai basil

groups4 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillBraisedlocal_fire_departmentMild

Allergens:warningSoywarningGlutenwarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:01:25

warningStay safe

Wash hands thoroughly after handling raw chicken to prevent cross-contamination.

Place 2 cut chicken thighs into a bowl, add 1 tbsp soy sauce, 1 tbsp rice wine, and 1 tbsp potato starch, then mix well by hand until evenly coated.

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Watch out

Adding potato starch locks in meat juices

make sure to mix evenly otherwise the chicken will cook unevenly

Ingredients:chicken thighs (bone-in, skin-on, cut in half) (2 piece)soy saucerice winepotato starch (1 tbsp)

Tools:mixing bowl

Active Cooking

00:01:36

warningStay safe

Oil may splatter during searing, maintain a safe distance.

Pour 1 tbsp cooking oil into a pan, heat it up, then add marinated chicken. Pan-fry until both sides turn golden brown and chicken fat is rendered. Turn off heat, remove chicken and drain, leaving the chicken oil in the pan.

local_fire_departmentMedium heat, about 2 minutes

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Watch out

Do not flip chicken immediately after adding to pan

wait until one side forms a golden crust, otherwise it will stick to the pan

Ingredients:Cooking oil (1 tbsp)chicken thighs (bone-in, skin-on, cut in half)

Tools:slotted spoonFrying pan

Active Cooking

00:02:05

Using the remaining chicken oil in the pan, add 40g ginger slices and dry-fry over low heat until edges shrink and lightly char. Add 40g garlic cloves and saute until golden. Pour in 30g rock sugar and stir continuously over low heat until completely melted and amber-colored.

local_fire_departmentLow heat, about 1 minute

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Watch out

Keep heat very low and stir continuously when melting rock sugar, otherwise the caramel will overheat instantly and taste bitter.

Ingredients:ginger (40 g)Garlic (40 g)rock sugar (30 g)

Tools:Frying panchopsticks

Active Cooking

00:02:58

Return the seared chicken to the pan and coat with caramel, then add 30g sesame oil, 4 tbsp soy sauce, 4 tbsp rice wine (reserve 1 tbsp for the final touch), and 4 tbsp water. Stir well and simmer over low heat until the sauce thickens and coats the chicken completely.

local_fire_departmentLow heat, about 2 minutes

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Watch out

Stir frequently while reducing the sauce, otherwise the sugary glaze will stick to the bottom and burn.

Ingredients:chicken thighs (bone-in, skin-on, cut in half)sesame oil (30 g)soy sauce (5 tbsp)rice winewater (4 tbsp)

Tools:Frying pan

Active Cooking

00:03:45

warningStay safe

Always use oven mitts when moving a hot pre-heated claypot to prevent severe burns.

Add 20g sliced red chili peppers and stir briefly, then transfer all ingredients together with the rich sauce into a pre-heated hot claypot.

local_fire_departmentMedium heat

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Watch out

The claypot must be pre-heated so that adding the hot chicken creates an immediate fragrant sizzle.

Ingredients:red chili (20 g)

Tools:claypotoven mitts

Active Cooking

00:04:02

Top the claypot with 15g fresh Thai basil, cover with lid, and turn heat to high. Drizzle the reserved 1 tbsp rice wine along the outer rim of the hot lid to sizzle and release aromatic alcohol steam, then turn off heat.

local_fire_departmentHigh heat, about 20 seconds

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Watch out

Make sure to pour the rice wine onto the edge of the hot lid so the vapor penetrates evenly into the claypot.

Ingredients:Thai basil (15 g)rice wine (5 tbsp)

Tools:claypot