Keto Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• 2 lbs Chicken thighs, bone-in, skin-on
• 1/2 cup Sesame oil
• 1/2 cup Soy sauce (tamari for gluten-free)
• 1/2 cup Rice wine vinegar
• 1/4 cup Ginger, sliced
• 8 cloves Garlic, smashed
• 1 cup Thai basil leaves

Instructions

1. 1Pat the 2 lbs Chicken thighs, bone-in, skin-on dry with paper towels. This helps them brown better.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (400°F / 200°C). Add the 1/2 cup Sesame oil to the pot and let it heat up until it shimmers, about 1-2 minutes.
3. 3Carefully add the 2 lbs Chicken thighs, bone-in, skin-on to the hot sesame oil. Sear the chicken on all sides until it is golden brown, about 3-4 minutes per side. This step builds flavor.
4. 4Pour in the 1/2 cup Soy sauce (tamari for gluten-free) and the 1/2 cup Rice wine vinegar. Add the 1/4 cup Ginger, sliced and the 8 cloves Garlic, smashed to the pot. Stir everything together gently.
5. 5Bring the liquid in the pot to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. The chicken is cooked through when its internal temperature reaches 165°F (74°C) or when the juices run clear.
6. 6Remove the pot from the heat. Stir in the 1 cup Thai basil leaves just before serving. The residual heat will wilt the basil and release its aroma.

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