Taiwanese-Style Three Cup Chicken
This Irresistibly Saucy Taiwanese-Style Three Cup Chicken is bold, sticky, and packed with flavor.Made in one pan with garlic, ginger, and a rich soy glaze—perfect over a bowl of rice.
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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.
Servings: 4