Taiwanese Style 3 Cup Chicken


  • 1½ lb. boneless, skinless chicken thighs, cut in bite-size pieces
  • 2 Tbsp. baking soda
  • 20 slices ginger
  • 20 cloves garlic, smashed
  • 1/3 cup rice wine
  • 1/3 cup dark soy sauce (regular soy sauce is ok too)
  • 1/3 cup sesame oil
  • 1½Tbsp. kecap manis (sweet soy sauce)
  • 1 tsp. sugar
  • 1 large bunch Thai basil
  • 4 stalks green onions,  cut in 1” lengths

Cooking Instructions:

  1. Mix chicken with baking soda and set aside for 10 minutes.
  2. Rinse chicken well under running water, mix with a little salt and oil & set aside.
  3. Stir rice wine, soy sauce and kecap manis in a bowl and set aside.
  4. In a large skillet, heat sesame oil over medium-high heat.
  5. Stir-fry garlic and ginger until fragrant, about 30 seconds.
  6. Add chicken and cook until browned on all sides.
  7. Add remaining ingredients except basil and green onions.
  8. Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes.
  9. When sauce reduces to ¼ cup & reaches a syrupy consistency, garnish with basil & green onions.

Source: Chumkie’s Kitchen