The Pantry
Taiwanese

Three cup chicken

This Taiwanese-style three cup chicken makes 2 hearty servings of glossy, caramelized chicken thighs with ginger, garlic, basil, and a dark soy-sesame sauce. The classic flavor balance comes from equal parts soy sauce, Shaoxing wine, and sesame oil, then reduced in a covered pan until the chicken is tender and the sauce clings to every piece.

Prep 15 minCook 25 minAdjust servings ↓
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Three cup chicken
Photo: Benoît Prieur · CC0. Resized for display.
~660 calper person · ~1320 total
~$7.52meal total · ~$3.76 per person

Estimated calories and US ingredient costs.

This recipe scales best in a wide skillet rather than a deep pot. For 4 servings, use a 14-inch skillet or cook in two batches so the chicken browns properly. Keep the heat and reduction time about the same, but expect slightly longer simmering if you crowd the pan. Do not increase the sauce ratio aggressively, or the finished dish can turn greasy.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Mix the braising sauce

~3 min

Mix the braising sauce.

In a small bowl, stir together the 1/4 cup soy sauce, 1/4 cup Shaoxing wine, and 1 tbsp granulated sugar until the sugar begins to dissolve.

Keep the 1/4 cup toasted sesame oil separate for the skillet.

This sauce will reduce later, so use a wide skillet or wok with a lid.

Ingredients
  • 1/4 cupSoy sauce
  • 1/4 cupShaoxing wine
  • 1 tbspGranulated sugar
Step 2

Brown the chicken

~5 min

Brown the chicken.

Heat the 1 tbsp neutral oil and 2 tbsp of the toasted sesame oil in a 12-inch skillet over medium-high heat.

Add the 1 lb chicken thighs in a single layer and cook for 4 to 5 minutes, turning once, until the outside is lightly browned.

If the pan is crowded, do this in two batches so the chicken browns instead of steams.

Ingredients
  • 1 lbBoneless skinless chicken thighs
  • 2 tbspToasted sesame oil
  • 1 tbspNeutral oil
Step 3

Toast the ginger and garlic

~1 min

Toast the ginger and garlic.

Push the chicken to the sides of the pan.

Add the remaining 2 tbsp toasted sesame oil, then the 1 oz sliced ginger and 2 tsp minced garlic.

Cook for 30 to 45 seconds, stirring constantly, just until fragrant and lightly sizzling.

If the garlic darkens too fast, lower the heat immediately so it does not turn bitter.

Ingredients
  • 2 tbspToasted sesame oil
  • 2 tspGarlic
Step 4

Reduce with the sauce

~5 min

Reduce with the sauce.

Pour the soy-wine mixture into the skillet and bring it to a lively simmer.

Stir to coat the chicken, then reduce the heat to medium-low.

Cook uncovered for 5 minutes, stirring occasionally, until the liquid has started to thicken and the sauce looks slightly syrupy around the edges.

Step 5

Braise until glazed

~13 min

Braise until glazed.

Add the 1 oz scallions and 1/4 tsp black pepper, then cover the skillet and cook for 8 to 10 minutes over low heat, stirring once or twice, until the chicken reaches 165 F and the sauce clings to the meat in a glossy layer.

If the sauce seems too thin, uncover for the last 2 to 3 minutes to reduce it; if it gets too thick before the chicken is done, splash in 1 tbsp water at a time.

Ingredients
  • 1 ozScallions
  • 1/4 tspBlack pepper
Step 6

Finish with basil

~6 min

Finish with basil.

Turn off the heat and add the 2 cups Thai basil leaves in two additions, tossing until they wilt in the hot sauce and turn bright green.

The basil should stay aromatic, not cooked down to mush, so add it at the end.

Ingredients
  • 2 cupsFresh Thai basil leaves
Step 7

Serve immediately

~6 min

Scrape up the sticky sauce from the pan and spoon it over the top for the best flavor.

Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Three cup chicken: Serve immediately.

Three cup chicken: Spoon the chicken and sauce over rice or directly onto warm plates, making sure each serving gets plenty of ginger, scallions, and basil.

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Ingredients

For 2 people

  • 1 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1/4 cup soy sauce
  • 1/4 cup Shaoxing wine
  • 1/4 cup toasted sesame oil
  • 1 tbsp neutral oil
  • 1 tbsp granulated sugar
  • 1 oz fresh ginger, thinly sliced
  • 2 tsp minced garlic
  • 1 oz scallions, cut into 1-inch pieces
  • 2 cups fresh Thai basil leaves
  • 1/4 tsp black pepper

Method

  1. Mix the braising sauceIn a small bowl, stir together the 1/4 cup soy sauce, 1/4 cup Shaoxing wine, and 1 tbsp granulated sugar until the sugar begins to dissolve. Keep the 1/4 cup toasted sesame oil separate for the skillet. This sauce will reduce later, so use a wide skillet or wok with a lid.
  2. Brown the chickenHeat the 1 tbsp neutral oil and 2 tbsp of the toasted sesame oil in a 12-inch skillet over medium-high heat. Add the 1 lb chicken thighs in a single layer and cook for 4 to 5 minutes, turning once, until the outside is lightly browned. If the pan is crowded, do this in two batches so the chicken browns instead of steams.
  3. Toast the ginger and garlicPush the chicken to the sides of the pan. Add the remaining 2 tbsp toasted sesame oil, then the 1 oz sliced ginger and 2 tsp minced garlic. Cook for 30 to 45 seconds, stirring constantly, just until fragrant and lightly sizzling. If the garlic darkens too fast, lower the heat immediately so it does not turn bitter.
  4. Reduce with the saucePour the soy-wine mixture into the skillet and bring it to a lively simmer. Stir to coat the chicken, then reduce the heat to medium-low. Cook uncovered for 5 minutes, stirring occasionally, until the liquid has started to thicken and the sauce looks slightly syrupy around the edges.
  5. Braise until glazedAdd the 1 oz scallions and 1/4 tsp black pepper, then cover the skillet and cook for 8 to 10 minutes over low heat, stirring once or twice, until the chicken reaches 165 F and the sauce clings to the meat in a glossy layer. If the sauce seems too thin, uncover for the last 2 to 3 minutes to reduce it; if it gets too thick before the chicken is done, splash in 1 tbsp water at a time.
  6. Finish with basilTurn off the heat and add the 2 cups Thai basil leaves in two additions, tossing until they wilt in the hot sauce and turn bright green. The basil should stay aromatic, not cooked down to mush, so add it at the end.
  7. Serve immediatelySpoon the chicken and sauce over rice or directly onto warm plates, making sure each serving gets plenty of ginger, scallions, and basil. Scrape up the sticky sauce from the pan and spoon it over the top for the best flavor.

Before you cook

What to get ready

Heavy lidded pot or oven-safe casserole as directed, tongs, ladle and thermometer.

Measure the concentrated soy-wine sauce before browning and reserve basil until the end.

If something needs adjusting

Sauce reduces to a salty paste

Add water in small amounts and stop reducing once it coats the chicken.

Sauce reduces faster than the food softens

Keep heat gentle, cover as directed and check liquid periodically. Add hot water in small amounts rather than letting the bottom scorch.

Store for later

Divide the cooked dish into shallow containers for prompt chilling. Reheat portions to 165°F, stirring sauces and adding water if needed.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining ginger and scallions in chicken adobo or rice bowls.

Next use for your ingredients: Chicken adobo →

Calculate this meal with your own prices →

How to Cool and Store Leftovers →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the most classic three-cup flavor, keep the sesame oil, soy sauce, and Shaoxing wine in close balance and do not rush the reduction. A wide pan gives faster evaporation and a thicker glaze. If your basil is very tender, add half first and the rest right before serving so it stays vivid and fragrant.

Make it work for you

If you do not have Shaoxing wine, use dry sherry in the same amount. If you need a nonalcoholic version, replace the Shaoxing with unsalted chicken broth and add 1 teaspoon rice vinegar for brightness; the sauce will be a little less aromatic and may need an extra minute or two to reduce.

Use more of your soy sauce and Shaoxing wine in cantonese steamed fish.

Why is my three cup chicken sauce watery instead of glossy?

The sauce usually stays thin if the pan is overcrowded or the heat is too low during the reduction. Brown the chicken first, then simmer uncovered long enough for evaporation before covering it. If needed, remove the lid near the end and cook until the sauce coats a spoon in a light syrupy layer.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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