Irresistibly Saucy Taiwanese-Style Three Cup Chicken
There are weeknight meals… and then there’s Irresistibly Saucy Taiwanese-Style Three Cup Chicken.
Bold, saucy, sticky, and impossibly good—this Taiwanese-inspired Three Cup Chicken might just become your new go-to. It’s one of those “tastes like takeout but better” dishes that comes together in one pan, in under 30 minutes, and practically begs to be spooned over a big bowl of white rice.
So, what is Three Cup Chicken?
This dish is rooted in Taiwanese home cooking and gets its name from the original recipe: a cup each of soy sauce, sesame oil, and rice wine. But don’t worry—we’re not pouring three full cups of sauce into your pan today. The “three cup” idea is more of a nod to the classic proportions, not a strict rule.
What you will get is a rich, glossy sauce that clings to every bite of chicken thanks to a quick simmer that reduces it down to sweet, savory magic.
Legend even says this dish was once made as a final meal for a war hero in 13th century China. Whether or not that’s true, it does taste heroic.
What You’ll Need
Here’s the short list of ingredients that make this dish unforgettable:
- Chicken thighs – Juicy, flavorful, and the ideal choice here. Chicken breasts can work too, but thighs really shine with this sauce.
- Garlic & ginger – The heart of the flavor. Sizzle these in oil to create a base that smells absolutely unreal.
- Soy sauce – I go for low-sodium so the saltiness doesn’t overpower. We’re layering flavor, not blasting it.
- Rice wine (mirin) – Adds depth and slight sweetness. No mirin? Sub dry sherry or a dry white wine like chardonnay.
- Sesame oil – Toasted sesame oil is key for that nutty richness. If you only have light sesame oil, you’ll still get the effect, but the toasted kind takes it next level.
- Brown sugar – Just a touch to balance the umami and bring that sticky, caramelized finish.
- Dried red chilies – Optional but recommended. They add flavor more than heat. Tien Tsin or chiles de arbol work great—or even a pinch of red pepper flakes.
- Green onions – Add freshness and a mild bite that balances the rich sauce. They get stirred in at the end so they stay bright and punchy.
How to Make It
This dish looks fancy, but it’s incredibly simple. Here’s how it goes down:
- Mix the sauce. In a small bowl, stir together your soy sauce, rice wine, sesame oil, and brown sugar. Set it aside—you’ll need it soon.
- Sauté the aromatics. Heat oil in a large skillet or wok. Toss in your garlic and ginger, stirring constantly for about 30 seconds until fragrant and golden.
- Brown the chicken. Add bite-sized chicken pieces to the pan and stir-fry until lightly browned on all sides—just 3 to 5 minutes.
- Add the sauce. Pour in your pre-mixed sauce and bring it to a simmer. Let it cook down for about 10 minutes, stirring occasionally, until the sauce thickens and becomes syrupy.
- Finish with heat and herbs. Add in your chilies and green onions.
- Serve. Pile that glossy chicken over steaming rice and get ready to swoon.
Kristin’s Tips
- Don’t skip the green onions – It might feel like a garnish, but it’s actually essential for the signature flavor.
- Control the heat – If you’re spice-sensitive, use fewer chilies or skip them altogether. Want more heat? Add a pinch of chili flakes while the sauce simmers.
- Make it ahead – This dish reheats beautifully. Store in the fridge up to 4 days and microwave in 30-second bursts, stirring in between.
- Leftover love – Any extras taste incredible wrapped in lettuce cups or tucked into a rice bowl with cucumbers and pickled veggies.
This Irresistibly Saucy Taiwanese-Style Three Cup Chicken is weeknight magic: fast, full of flavor, and impossible to stop eating.
Perfect for when you want something different, but not complicated. And hey—if your family licks the pan clean… don’t say I didn’t warn you.
Taiwanese-Style Three Cup Chicken
Ingredients
- 2 tablespoons avocado oil or another neutral oil
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 c soy sauce
- 1/2 c mirin
- 2 T sesame oil
- 1/4 c brown sugar
- 1 tablespoon minced ginger about 1/2 inch piece of fresh ginger
- 5 cloves garlic finely minced
- 8 dried chiles de arbol Can use 1 teaspoon red pepper flakes
- 4 green onions trimmed and cut into 1-inch pieces
- 1 tablespoon cornstarch + 1 tablespoon cold water
Instructions
- Make the sauce: In a small bowl, whisk together the soy sauce, rice wine (mirin), sesame oil, and brown sugar. Set aside.
- Sauté aromatics: Heat a wok or large skillet over medium-high heat. Add the peanut oil, then stir in the garlic and ginger. Cook, stirring constantly, until fragrant and lightly golden, about 30 seconds.
- Brown the chicken: Add the chicken pieces and stir-fry until browned on all sides, about 3 to 5 minutes.
- Add the sauce: Pour the sauce over the chicken and continue cooking, stirring occasionally, until the chicken is cooked through and the sauce begins to reduce, about 8 to 10 minutes.
- Thicken if needed: If the sauce hasn’t thickened to a syrupy consistency, stir together 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Pour the slurry into the pan and stir until the sauce thickens and coats the chicken, 1 to 2 minutes.
- Finish and serve: Add the dried red peppers and green onions. Stir to combine and cook for 1 more minute, then serve hot over rice.
