Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Sesame Oil
• 1/4 cup Rice Wine (Shaoxing)
• 1/4 cup Coconut Aminos
• 2 inches Ginger
• 6 cloves Garlic
• 1 cup Thai Basil
• 1 tsp Sugar
• 1 tbsp Cornstarch

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch pieces. In a medium bowl, toss the chicken pieces with the 1 tbsp Cornstarch until evenly coated. Let it sit for 10 minutes.
2. 2Place a 12-inch wok or large skillet over medium-high heat (400°F / 200°C). Add the 1/4 cup Sesame Oil. Heat until it shimmers, about 1 minute.
3. 3Add the 2 inches of Ginger, peeled and thinly sliced, and the 6 cloves of Garlic, smashed. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
4. 4Add the coated chicken pieces to the wok. Cook, stirring occasionally, for 5-7 minutes, until browned on all sides. The chicken should be golden brown.
5. 5Pour in the 1/4 cup Rice Wine (Shaoxing) and the 1/4 cup Coconut Aminos. Add the 1 tsp Sugar. Stir everything together to combine.
6. 6Bring the liquid to a simmer, then reduce the heat to low (250°F / 120°C). Cover the wok and let it simmer for 20 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
7. 7Uncover the wok and stir in the 1 cup of Thai Basil. Cook for 1 more minute, or until the basil leaves are wilted. Serve immediately.

Substitutions

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