Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 5 minutes
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Chef ETL is here to elevate your Chinese cooking game with a bold claim: you can cook better Chinese food at home than what you’d find at most restaurants. We’ve meticulously adapted the classic “Three Cups” recipe, making it accessible, flavorful, and achievable in your own kitchen without sacrificing its rich Asian heritage.
Honoring Tradition with a Modern Twist
The traditional “Three Cups” chicken is a beloved dish in Chinese and Taiwanese cuisine, named for its equal parts of soy sauce, rice wine, and sesame oil. This iconic combination creates a sauce so flavorful, it practically defines the dish. However, we recognized that American home kitchens often need a version that’s more balanced and less time-intensive while still staying true to the authentic flavors. That’s why we’ve made thoughtful adjustments to the ingredients and cooking techniques, creating a harmonious balance that captures the essence of the dish without overcomplicating it.
Our Flavor-Boosting Ingredient Adjustments
In the original recipe, equal portions of soy sauce, rice wine, and sesame oil can lead to a dish that’s overly salty or oily for modern tastes. So, we made some key changes to bring out the best of these flavors without overpowering the chicken. Instead of equal parts, we scaled down to ⅓ cup of low-sodium soy sauce and ⅓ cup of dry sherry, which takes the place of rice wine. This swap provides a more accessible and balanced flavor while enhancing the dish’s umami profile. The soy sauce lends its rich, savory foundation, while the dry sherry adds a slightly sweet, caramelized complexity that pairs beautifully with the chicken.
We also minimized the sesame oil, opting for just a tablespoon of the toasted variety added at the end of cooking. This allows the oil to shine as a finishing note, bringing warmth and a subtle nuttiness that rounds out the flavors without being overwhelming.
Elevating Aromatics for Depth and Texture
A key to any great Chinese dish is the balance of aromatics, and we’ve approached this recipe with that in mind. Traditionally, garlic and ginger would be finely minced or chopped. However, to allow these ingredients to impart their essence without overwhelming the dish, we’ve sliced the ginger thinly and halved the garlic cloves. This not only creates a more interesting texture but also allows the flavors to meld with the sauce more gradually, giving each ingredient its moment to shine without dominating the others.
We’ve also added fresh scallions to the mix, slicing them thin to provide a light, oniony brightness that cuts through the richness of the sauce. These subtle tweaks give the dish layers of complexity that reveal themselves with each bite.
The Power of Marination
One of the biggest upgrades we’ve made is the addition of a quick, flavorful marinade. Before cooking, the chicken is bathed in a mix of soy sauce, dry sherry, and a touch of brown sugar. This step ensures that every piece of chicken is infused with savory, slightly sweet flavors from the inside out, creating a depth that’s noticeable from the very first bite. It’s an easy step that makes a world of difference, transforming the chicken into something truly special.
Skipping the Browning Step for Speed and Ease
We know that weeknights can be busy, which is why we streamlined the cooking process without compromising on flavor. Instead of browning the chicken beforehand—a common but time-consuming step—we’ve allowed the chicken to cook directly in the sauce. Not only does this save time, but it also allows the chicken to stay tender and juicy, absorbing the bold flavors of the sauce as it simmers.
The result? A dish that comes together in just about 30 minutes but tastes like it’s been slow-cooked for hours. The chicken becomes perfectly tender, the sauce thickens into a rich glaze that coats each bite, and the entire dish bursts with flavors that will leave you wondering how something so simple could taste so incredible.
The Finishing Touch: Fresh Basil
To add a pop of freshness that ties the whole dish together, we stir in a handful of fresh basil leaves just before serving. We love using Thai basil for its slightly spicy, licorice-like flavor, but if you can’t find it, sweet Italian basil works beautifully as well. The basil brings a bright, herbal note that cuts through the savory richness of the sauce, adding a refreshing contrast that makes each bite even more irresistible.
Why This Recipe is a Game-Changer
This recipe is more than just a simplified version of a classic—it’s a dish that truly lets the flavors of each ingredient shine. The tender chicken, infused with the savory notes of soy sauce and sherry, pairs perfectly with the silky sauce that clings to each bite. The ginger and garlic add just the right amount of aromatic depth, while the basil provides a burst of freshness that balances the whole dish.
Whether you’re new to Chinese cooking or a seasoned pro, this “Three Cups” recipe offers the perfect blend of authenticity and convenience. It’s a dish you’ll want to make again and again—whether it’s for a quick weeknight dinner or to impress guests at a weekend gathering.
Pro Tips for Customization
Feel free to put your own spin on this dish! If you like it spicy, add a few slices of fresh red chili or a dash of chili oil for heat. Want more veggies? Toss in bell peppers, mushrooms, or baby bok choy for added texture and nutrition. This recipe is endlessly adaptable, so don’t be afraid to make it your own.
And of course, if you can’t get enough of that nutty sesame flavor, drizzle a little extra toasted sesame oil over the finished dish for an even richer finish.
In Conclusion: A New Favorite for Your Chinese Food Repertoire
This adapted “Three Cups” chicken recipe is proof that with a few thoughtful tweaks, you can enjoy restaurant-quality Chinese food in the comfort of your own home. It’s quick, it’s easy, and it’s packed with flavor—a perfect blend of tradition and convenience that will have you coming back for seconds (or thirds!). So, get ready to wow your taste buds and elevate your weeknight dinners with this bold, delicious, and deeply satisfying dish.
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Ingredients:
CHICKEN MARINADE:
1/3 cup low sodium soy sauce
1/3 cup sherry
1 tablespoon brown sugar, packed
1 1/2 pounds chicken thighs, boneless & skinless, trimmed and cut into 2-inch pieces
COOK IN WOK:
3 tablespoons vegetable oil
1 2-inch-piece ginger root, peeled, halved lengthwise, and sliced into thin half-rounds
12 cloves garlic, peeled and halved lengthwise
3/4 teaspoon red pepper flakes
OFF HEAT:
6 each scallions, white and green parts separated and sliced thin on bias
1 tablespoon water
1 teaspoon cornstarch
1 cup basil, large leaves sliced in half lengthwise (see TIPS)
1 tablespoon sesame oil
Instructions:
Whisk soy sauce, sherry, and sugar together in medium bowl.
Add chicken and toss to coat; set aside.
Heat vegetable oil, ginger, garlic, and pepper flakes in 12-inch non-stick skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften, 8 to 10 minutes.
Add chicken and marinade to skillet, increase heat to mediumhigh, and bring to simmer.
Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
Stir in scallion whites and continue to cook until chicken registers about 200 degrees, 8 to 10 minutes longer.
Whisk water and cornstarch together in small bowl, then stir into sauce; simmer until sauce is slightly thickened, about 1 minute.
Remove skillet from heat. Stir in basil,