Welcome to Day 3 of cooking Street Food for 21 Days! Today I am sharing with you a super UNDERRATED dish that honestly deserves all the hype – Taiwanese 3 Cup Chicken (San Bei Ji). Whenever you visit a Beer Bar in Taiwan, this is the go-to dish that everyone orders. It is called “3 Cup Chicken” because back in the day they use to do 1 cup of sesame oil, 1 cup of soy sauce, and 1 cup of Chinese cooking wine. I find that combo a bit too heavy so I made some adjustments and honestly it’s SO GODAMN GOOD. Warning … this dish is a SERIOUS rice killer. Make sure you have bowl and bowls of rice ready to go, don’t say I didn’t warn you!
Traditionally a whole chicken is used for this dish, but to make it more accessible and easy I will be using chicken wings instead. The glaze coats all over the chicken making it finger-licking good!
Quick tip! If you also can’t handle Red Chilli like me but want a subtle hit of spice soak the red chili in cold water for at least 5 minutes and remove all the seeds.
60 SECOND VIDEO TUTORIAL: https://bit.ly/3j4Iur0
1 lb of Chicken Wings
6 Slices of Ginger
5 cloves of Garlic (peeled)
2 Red Chilli (diced)
1 Cup of Fresh Basil
6 tbsp Sesame Oil
1/2 Cup of Soy Sauce
1 cup of Chinese Cooking Wine
3 tbsp of Sugar
- Add chicken and hot water in a pot and once it simmers turn the heat off and run the chicken under cold water and pat dry.
- In a pot drizzle in sesame oil and turn the heat to medium-high.
- Once the oil is hot add in garlic and ginger and fry for 2-3 minutes or until fragrant.
- Next, add in the chicken wings and pan fry for 1-2 minutes on each side or until golden brown on both sides.
- Pour in soy sauce, Chinese cooking wine, and sugar and cover for 5-7 minutes.
- After 5 minutes add in basil and chili and sauté everything on high heat for 1 minute.
NOW GET YOUR RICE AND BEER READY!!!