Three Cup Chicken Recipe
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts (or thighs)
- Cornstarch (for dusting, optional)
- 1/3 cup sesame oil
- 1/3 cup soy sauce
- 1/3 cup rice wine (or sake)
- 20 garlic cloves (minced)
- 10 thin slices of fresh ginger
- 3 tablespoons sugar
- 1 tablespoons cornstarch
- 1 tablespoon water
- 2 cups fresh basil (chopped)
- 2 Serrano peppers (sliced, with seeds)
- 1 cup green onions (sliced)
- Oil (if deep frying)
Instructions
- Cut the chicken breasts into 1” chunks. Lightly dust the chicken with cornstarch. Deep fry the chicken bits in batches at 375 degrees until golden brown. Drain on paper towels.
- Heat sesame oil in your wok on medium-high heat. Add garlic, ginger and Serrano peppers. Stir fry for 1 minute.
- In a bowl stir together rice wine, soy sauce, and sugar. Pour into the wok. Put chicken bits into the wok and bring to a boil. Meanwhile, combine 1 tablespoon cornstarch and 1 tablespoon water in a measuring cup.
- Pour into the sauce and stir until the sauce becomes somewhat thick.
- Add green onions and basil. Cook for 2 minutes and serve.
Find it online: https://blogchef.net/three-cup-chicken-recipe/