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Three-Cup Chicken
Taiwanese three-cup chicken is named for the formula once used to prepare the dish: one cup each of sesame oil, soy sauce and rice wine. Not surprisingly, recipes no longer adhere to that ratio, but the name has stuck. Bone-in chicken legs that have been hacked into pieces are customarily used in this one-pan dish; we opted for boneless, skinless chicken thighs for easier prep and eating. Serve with rice and steamed or stir-fried vegetables.
4
Servings
Tip
Don’t begin cooking until all ingredients are prepared; the dish comes together quickly.
35 minutes
15 minutes active
Ingredients
-
2
teaspoons cornstarch
-
3
tablespoons soy sauce
Directions
-
01In a small bowl, stir together the cornstarch and soy sauce, then stir in the sake and sugar. Set aside. Heat a wok over medium-high for 3 minutes, or until a drop of water evaporates within 1 to 2 seconds. Add the oil and swirl to coat the wok. Add the chicken in an even layer and cook without stirring until browned, about 5 minutes.
Reviews
January 22, 2025
Yum!
Loved the flavor. The serrano added the perfect kick. Just right amount of sweetness too. The garlic surprisingly becomes very mild. Would make again for sure!
October 3, 2024
Delicious
Lovely sake sauce. Made in 12 inch nonstick pan as I have an induction range now and have yet to figure out how to use a wok successfully with that. Really yummy.
May 22, 2024
Better than the restaurant
Yes, there is some chopping and prepping, but the outcome is really tasteful and only one pan. Excellent results! Will re-do
November 18, 2024
Quick and tasty
Liked how quickly this came together, used Noma’a Dashi Rx in place of soy sauce. Great dish for crowd.
May 24, 2022
Good and Easy To Make
We have tried many Milkstreet Tuesday Night recipes and they have never disappointed. We can cook better meals at home now than many restaurants because of Milkstreet! This recipe just needed a little more flavor. We used low sodium soy sauce and should have salted the chicken to balance the lower sodium.
I have never bought sake before and have a feeling there are many kinds. Is there a particular kind I should look for?
Hi Emily -
The world of sake is wide—flavors might be fruity, floral, even bubble-gummy—but for cooking, we opt for basic, inexpensive bottles. In the same way that you want to buy a wine you would want to drink you should buy a sake you would want to drink as well. A wine or liquor store can guide you to an affordable, drinkable option. However, unlike wine, fresher is better. Most sakes do not age very well so buy a small bottle if you are only using it for cooking. Some other ideas to use it up: steaming fish or shellfish, in a marinade for steak, or really anywhere you would use white wine you can substitute sake. Hope that helps!
Best,
The Milk Street Team
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There's a garnish pictured that's not in the recipe. Black and white sesame seeds? Should these be toasted first?