Rich & Sticky Taiwanese Style "Three-Cup Chicken" (三杯鸡)
Author: 
Cook time: 
Total time: 
Serves: 3 to 4 pax
 
Ingredients
Marinade the Chicken
  • 10 pieces mid joint wings (chopped into half - optional) or 350g Chicken Thigh (Cubes)
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Sesame Oil
  • ½ teaspoon chilli powder (Optional)
  • 12 Cloves Garlic (skin off)
Air Fry the Chicken (Optional; leave out this step or substitute with oven bake, grill or fry with oil)
  • Marinated Chickens
  • 2 tablespoons Sweet Potato Starch
The Sauce
  • 3 tablespoons Rice Wine
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Dark Soy Sauce
  • 2 teaspoons Sugar
Stir-frying the 3-cup Chicken
  • 2 tablespoons Sesame Oil
  • 15g Ginger (Slice thinly)
  • 15g Sweet Basil
  • 1 big Red Chilli (Seeds remove and thinly slice) - optional
Finishing Glaze
  • ½ tablespoon Rice Wine
  • ½ tablespoon Sesame Oil
Instructions
Marinate the Chicken
  1. In a large mixing bowl, add in the chicken and ingredients for the marinade.
  2. Mix until combine and chill in the fridge for at least an hour
Air Fry the Chicken (Optional)
  1. Preheat the air fryer @ 200 degree Celsius
  2. Add in the sweet potato starch to the marinated chicken and mix well
  3. Evenly distribute the chicken in the air fryer and fry for 10 minutes
The Sauce
  1. While Air Frying the chicken, prepare the sauce
  2. In a small mixing bowl, add in the sauces and set aside for stir frying the chicken
Stir Frying the Chicken
  1. Heat 2 tablespoons of sesame oil in a Claypot or deep saucepan over medium low
  2. When the oil is heated, add in the ginger and fry until golden brown - about 5 mins
  3. Add in the basil leaves, red chilli and fry for 1 min.
  4. Add in THE SAUCE and allow it to boil
  5. Add in the air fried chicken and stir fry until all the chicken are evenly coated with the sauce
Finishing
  1. Remove the pot of chicken from the fire, add in the finishing glaze (1/2 tablespoon Sesame oil & ½ tablespoon Rice wine)
  2. Serve hot with rice
Recipe by eckitchensg at http://eckitchensg.com/2015/11/rich-sticky-taiwan-style-three-cup-chicken/