Three Cup Chicken (San Bei Ji)

Name: Three Cup Chicken (San Bei Ji)
Prep time: 20 min
Cook time: 25 min
Total time: 75 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 pounds chicken wings, or all drumettes or all wingettes, or a 2-pound mix of wings and skin-on chicken thighs; 1 1/2 tablespoons cornstarch; 1 tablespoon michiu or rice wine; 1 tablespoon sesame oil or toasted sesame oil; 1 tablespoon dark soy sauce; 1 teaspoon sugar; 1/4 cup michiu or rice wine; 1/4 cup dark soy sauce; 1 tablespoon light soy sauce; 2 1/2 tablespoons granulated sugar or 3 tablespoons brown sugar; 1 tablespoon black or Chinkiang vinegar; 1/4 teaspoon monosodium glutamate (MSG), optional; 1 teaspoon green cardamom pods, optional; 3 pods star anise, optional; 1/4 cup toasted sesame oil; 1-inch piece fresh ginger, sliced into coins; 6 cloves garlic, chopped; 1 small shallot, minced; 2 dried red chiles, chopped; 1 cup Thai basil leaves; 2 scallions, chopped, optional; Toasted sesame seeds, optional; 2 to 3 tablespoons maple syrup, optional

A savory Taiwanese chicken dish features a signature blend of sesame oil, rice wine, and soy sauce, creating a flavorful and quick weeknight meal.

⭐ 5 (2 reviews) Prep: 20 minCook: 25 minTotal: 75 minYields: 4 servings

Category Tags:

Entree

Cuisine Tags:

Asian

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Ingredients

For the Marinade

2 pounds chicken wings, or all drumettes or all wingettes, or a 2-pound mix of wings and skin-on chicken thighs
1 1/2 tablespoons cornstarch
1 tablespoon michiu or rice wine
1 tablespoon sesame oil or toasted sesame oil
1 tablespoon dark soy sauce
1 teaspoon sugar

For the Sauce

1/4 cup michiu or rice wine
1/4 cup dark soy sauce
1 tablespoon light soy sauce
2 1/2 tablespoons granulated sugar or 3 tablespoons brown sugar
1 tablespoon black or Chinkiang vinegar
1/4 teaspoon monosodium glutamate (MSG), optional
1 teaspoon green cardamom pods, optional
3 pods star anise, optional

For the Stir-Fry

1/4 cup toasted sesame oil
1-inch piece fresh ginger, sliced into coins
6 cloves garlic, chopped
1 small shallot, minced
2 dried red chiles, chopped
1 cup Thai basil leaves
2 scallions, chopped, optional
Toasted sesame seeds, optional
2 to 3 tablespoons maple syrup, optional

Instructions

Separate chicken wings into drumettes and wingettes or cut chicken thighs into bite-sized pieces.
Combine cornstarch, rice wine, sesame oil, dark soy sauce, and sugar in a bowl; toss with chicken and marinate in the fridge for 15 to 30 minutes.
In a separate measuring cup, mix rice wine, dark soy sauce, light soy sauce, sugar, and vinegar for the cooking sauce, adding optional MSG, cardamom pods, and star anise; set aside.
Preheat a wok over medium-high heat until smoky. Add sesame oil, sliced ginger, chopped garlic, minced shallot, and chopped dried red chiles; stir for 1 minute until aromatic.
Increase heat to high, add the marinated chicken (leaving excess marinade) to the wok, and sear until golden brown on all sides.
Pour the prepared sauce around the perimeter of the wok. Reduce heat to medium-low, cover, and simmer for 15 minutes until the sauce reduces by one-third and the chicken is tender.
Uncover the wok, raise the heat to high, and stir constantly as the sauce bubbles and thickens into a dark glaze.
Stir in Thai basil leaves until wilted, about 1 minute, then remove from heat.
Garnish with chopped scallions and toasted sesame seeds, and drizzle with maple syrup if desired; serve immediately.

Nutritional Info (per serving)

Calories: 639 kcal

Carbohydrate: 32 g

Cholesterol: 93 mg

Fiber: 2 g

Protein: 23 g

Saturated Fat: 12 g

Sodium: 1818 mg

Sugar: 12 g

Fat: 45 g

Unsaturated Fat: 0 g