Three Cup Chicken (San Bei Ji)

Ingredients

• 800 – 820 grams (about 20-22 pieces) skin-on Chicken Drumettes and Wings – cleaned, excess fat trimmed off and discarded
• 12 Garlic Cloves – thinly sliced lengthwise
• 2-inch chunk of Ginger – chopped into thin strips
• 1/2 Red Onion – thinly sliced (you can also use 5-6 small shallots instead)
• 6-12 Red Chilies, to taste – roughly chopped (deseed if less heat is desired or omit entirely)
• 5-10 Dried Red Chilies, to taste – cut into halves and thirds depending on size
• 1 bunch (about 1 and 1/4 cup) Thai Sweet Basil Leaves
• 1 cup Shao Xing Rice Wine
• 1/2 cup Low Sodium Light Soy Sauce
• 2 TBLS Dark Soy Sauce
• 4 TSP Brown Sugar
• 1/2 cup Sesame Oil
• 1 TSP Chili Oil (optional)

Instructions

1. 1

   --- Prep: ---

2. 2

   Prepare the fresh and dry ingredients: Chop the garlic, ginger, red onion, red chilies, and cut the dried red chilies into halves and thirds (depending on their length). Pick the leaves off the Thai sweet basil stems, then wash and dry them with paper towels. Set everything aside until ready to use.

3. 3

   Clean the chicken and trim off any excess fat if needed, then pat-dry with paper towels and set aside.

4. 4

   Make the sauce: Combine the Shao Xing rice wine, low sodium light soy sauce, dark soy sauce, and brown sugar in a bowl or measuring cup. Mix thoroughly with a spoon to combine and set aside.

5. 5

   --- For the Three Cup Chicken (San Bei Ji): ---

6. 6

   Heat sesame oil and chili oil (if using) over medium-high heat in a large wok. Once the oil is hot, add the garlic and ginger. Sauté for 1-2 minutes or until fragrant.

7. 7

   Next, add the red onion (or shallots if using), fresh red chilies, and dried red chilies. Stir-fry for 1-2 minutes to combine.

8. 8

   Turn the heat up to high and add the chicken drumettes and wings in an even layer. Fry for 3-4 minutes undisturbed. Then flip the wings and fry the other side for another 4-5 minutes or until the chicken has browned a little and the skin has crisped up.

9. 9

   Pour in the sauce and stir to combine with the chicken, then lower the heat to medium-low and cover the wok. Simmer for 15-20 minutes, making sure to uncover and stir every few minutes to prevent burning, until the sauce has reduced and the chicken is tender.

10. 10

    Uncover the wok and turn the heat back up to medium-high. Stir for 2-3 minutes to reduce the sauce further, then add the Thai sweet basil leaves. Stir for 1-2 minutes until the basil has wilted and is fragrant, then switch off the heat.

11. 11

    To Serve: Transfer to a serving dish and serve immediately with warm steamed rice!