Taiwanese style three cup chicken thighs

    1 hour

    Chicken thighs are pan fried with lots of ginger in a sweet and sour sauce.


    2 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 700g skinless, boneless chicken thighs, cut into chunks
    • 120ml sesame oil
    • 10 slices fresh root ginger
    • 2 cloves of garlic, sliced
    • 120ml dry sherry
    • 80ml soy sauce
    • 60ml water
    • 40g caster sugar
    • 20g fresh Thai basil leaves
    • 3 dried whole red chillies 🌶

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat vegetable oil in a large pan over medium-high heat. Add chicken thighs and cook until lightly browned on all sides, about 5 minutes. Remove chicken from pan and set aside.
    2. Heat sesame oil in the pan, add ginger and garlic. Stir fry until root ginger begins to brown, about 30 seconds. Stir in the chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only a small amount of liquid left, about 20 minutes.
    3. Stir in the basil and chillis and increase heat to medium. Continue cooking until the liquid is has almost gone.


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