Three-Cup Chicken

Ingrédients

2 teaspoons cornstarch

3 tablespoons soy sauce

¾ cup sake

2 tablespoons packed brown sugar

1 tablespoon grapeseed or other neutral oil

2 pounds boneless, skinless chicken thighs, trimmed, patted dry and cut into 1-inch-wide strips

12 medium garlic cloves, halved lengthwise

1 bunch scallions, cut into 1-inch lengths

1 serrano chili, stemmed and sliced into thin rounds

¼ cup minced fresh ginger

2 tablespoons toasted sesame oil

3 cups lightly packed fresh basil leaves, torn if large

Instructions

In 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.

Add the garlic and cook, stirring occasionally, until the garlic is well-browned and softened, about 4 minutes. Add the scallions, serrano, ginger and sesame oil, then cook, stirring constantly, until the scallions begin to wilt, about 1 minute.

Stir the sake-cornstarch mixture to recombine, then add to the wok. Cook, stirring constantly, until the sauce is thickened, about 3 minutes. Off heat, add the basil and stir until it begins to wilt, about 30 seconds.

Notes

Don’t begin cooking until all ingredients are prepared; the dish comes together quickly. Don’t stir the chicken for about 5 minutes after adding it to the skillet. This helps the chicken brown and develop flavor.

Taiwanese three-cup chicken is named for the formula once used to prepare the dish: 1 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 traditional for this one-pan dish; we opted for boneless, skinless chicken thighs for easier prep and eating. Though we prefer to use a wok, this recipe also works in a 12-inch skillet. Serve with rice, steamed or stir-fried vegetables, and sesame seeds, if desired.