Three Cup Chicken

600g chicken thigh or breast, cut into large chunks
1 thumb-size piece ginger, thinly sliced
3 bird’s eye chillies, halved lengthways
10 garlic cloves, lightly crushed
Handful Thai basil leaves
1-2 tablespoons vegetable oil

The Sauce
30ml light soy sauce
30ml Taiwanese rice wine
30ml sesame oil
½ tablespoon dark soy sauce
1 teaspoon rice vinegar
1 tablespoon crushed rock sugar

PREPARATION

COOKING

1. Heat a wok over high heat until smoking and add vegetable oil.
2. Add sliced ginger and bird’s eye chillies and fry briefly until fragrant.
3. Add the chicken in a single layer, press down and sear until nicely browned. Flip and sear the other side.
4. Push the chicken slightly aside and add crushed rock sugar. Allow it to melt and caramelise in the base of the wok.
5. Once caramelised, stir the chicken through so it coats evenly.
6. Deglaze with rice wine, then add light soy sauce and sesame oil.
7. Stir in dark soy sauce and rice vinegar. Add garlic cloves and mix well.
8. Reduce to medium heat and simmer for 5-10 minutes until the sauce thickens and becomes glossy.
9. Add a generous handful of Thai basil and toss quickly until just wilted.
10. Serve immediately, or transfer to a preheated clay pot with extra basil at the base, cover and allow to sizzle for 2-3 minutes before serving.

School of Wok Tips

• Cut chicken into large chunks so it stays juicy.
• Caramelise the sugar before adding liquid for deeper flavour.
• Use equal parts soy, rice wine and sesame oil for authenticity.
• Add basil at the very end to preserve aroma.

FAQs

Why is it called Three Cup Chicken?
It refers to equal quantities of soy sauce, rice wine and sesame oil, not literal cups.

Can I use chicken breast instead of thigh?
Yes? Breast works, but thigh remains juicier and more traditional.

Can I make this vegetarian?
Yes? Substitute firm tofu or mushrooms and follow the same caramelisation method.