Equipment
Ingredients
Chicken and Marinade
- 240 g chicken thighs, boneless, skinless, cut into cubes
- 1 egg white
- 5 ml light soy sauce
- 5 ml oyster sauce
- 2½ g cornflour
Aromatics and Oil
- 75 ml vegetable oil
- 50 g onion, diced into 4cm pieces
- 6 dried chili
- 2 garlic, peeled and sliced
- 15 g ginger, peeled and thinly sliced
- 2 scallion, cut into 4cm batons
- 6 g thai basil
Three-Cup Sauce
- 4 g ground bean sauce
- 4 g chilli bean sauce
- 10 ml rice vinegar
- 15 ml oyster sauce
- 15 ml light soy sauce
- 5 ml dark soy sauce
- 15 ml shaoxing wine
- 15 g sugar
- 2½ g cornflour
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 702 kcal
- Protein
- 25 g
- Carbohydrates
- 20 g
- Fat
- 58 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 1341 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 35 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 118 mg
- Potassium
- 465 mg
- Calcium
- 49 mg
- Iron
- 1.9 mg
- Magnesium
- 41 mg
- Phosphorus
- 242 mg
- Zinc
- 1.8 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 8.5 mg
- Vitamin K
- 36 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.31 mg
- Niacin
- 6.6 mg
- Folate
- 23 mcg
- Water
- 155 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large bowl, whisk together the egg white, 5ml light soy sauce, 5ml oyster sauce, and 2.5g cornflour.
Add the cubed chicken to the bowl and marinate for 20 minutes at room temperature.
In a separate small bowl, combine all the three-cup sauce ingredients and stir until the sugar and cornflour are dissolved.
Heat 75ml oil in a wok until it reaches 180°C (356°F).
Carefully place the marinated chicken into the hot oil and fry for 1 minute.
Add the onion, dried chilies, garlic, ginger, and scallions to the wok and fry for an additional 30 seconds.
Remove the chicken and aromatics using a slotted spoon and drain on paper towels; reserve 15ml (1 tbsp) of the oil and clean the wok.
Reheat the wok over high heat with the reserved oil and stir-fry half of the Thai basil for 10 seconds.
Return the chicken mixture to the wok, pour in the sauce, and stir-fry until the liquid thickens into a sticky glaze.
Heat the clay pot on the stovetop, transfer the chicken inside, garnish with the remaining basil, and cover with the lid to serve.
Chef's Notes
- For optimal flavor, use bone-in, skin-on chicken thighs and cut them into slightly larger pieces. The bone adds depth, and the skin renders to add richness to the sauce.
- Don't overcrowd the wok when frying the chicken; this ensures each piece gets a nice sear and doesn't steam. Fry in batches if necessary.
- The key to the glossy sauce is the reduction. Let it bubble and thicken until it coats the chicken beautifully without being too watery.
- Thai basil is crucial for the authentic aroma. Add it at the very end to preserve its fragrant oils and vibrant color. If unavailable, regular basil can be used, but the flavor profile will differ.
- Preheating the clay pot is essential for that characteristic sizzling sound and presentation. Be careful when handling the hot pot.
Storage
Refrigerator: 3 days — Store in an airtight container; basil will darken over time.
Reheating: Reheat in a pan over medium heat with a splash of water to loosen the sauce.
Troubleshooting
Sauce is too thin or watery
Cause: The sauce didn't reach a high enough temperature to activate the cornflour or wasn't reduced sufficiently.
Fix: Continue stir-frying on high heat for another 30-60 seconds to reduce the liquid.
Prevention: Ensure the wok is on high heat when adding the sauce and let it reach a full boil.
Cultural Context
Three-cup chicken, or San Bei Ji, is a quintessential Taiwanese dish, named for its traditional base of sesame oil, soy sauce, and rice wine. It's a beloved comfort food, often served communally in a sizzling clay pot, making it a popular choice for family gatherings and casual dining.
