Three-Cup Chicken (San Bei Ji)
"The holy trinity of Taiwanese braising — equal parts soy sauce, rice wine, and sesame oil — turns humble chicken thighs into the most fragrant, glossy, soul-warming dish you'll ever eat. Costco Taiwan nails this as a prepared meal, and now you can too."
Costco Copycat — This is a homemade version of the Costco International Flavors item. See it in store →
The Game Plan
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Cut bone-in chicken thighs into roughly 2-inch pieces through the bone (or ask your butcher to do it). Pat dry — this matters for browning.
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Heat the sesame oil in a large skillet or clay pot over medium heat. Add ginger coins and fry for 1 minute until fragrant. Add smashed garlic and dried chilies, stir for 30 seconds.
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Crank heat to medium-high. Add chicken pieces skin-side down and sear for 3-4 minutes until golden. Flip and sear the other side.
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Pour in soy sauce, rice wine, and sugar. Stir to combine. Bring to a boil, then reduce to a steady simmer.
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Braise uncovered for 15-18 minutes, stirring occasionally, until the sauce reduces to a thick, glossy glaze and the chicken is cooked through.
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Kill the heat, toss in the Thai basil, and stir until just wilted — about 30 seconds. Serve immediately over steamed rice.
