Main Dishesbonappetit4.8
Three-Cup Chicken With Homemade Noodles
This recipe for three-cup chicken pairs the comforting, sweet-and-savory Taiwanese dish with ultra-simple, homemade scissor-cut noodles instead of rice.
👥 4 Servings👤 Serena Dai📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●wooden spoon
- ●pot
📝 Preparation Steps
1
Dough
2
Mix 2 cups (250 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup plus 1 Tbsp. water in a large bowl with your hands until a shaggy dough comes together. Knead in bowl, incorporating any loose bits, until dough forms into a smooth ball and no longer sticks to bowl, about ⏱️ 2 minutes. If dough is not coming together, mix in more water ½ tsp. at a time; if dough is too sticky, mix in more flour 1 tsp. at a time. Cover bowl with a damp paper towel or plastic wrap and let dough rest at room temperature at least ⏱️ 15 minutes. Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill. Bring to room temperature before using.
(250 g; or more) all-purpose flour2 cups. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Chicken and Assembly
4
While the dough is resting, whisk ¼ cup soy sauce, 1 Tbsp. plus 2 tsp. sugar, and 2 tsp. sesame oil in a small bowl until sugar is dissolved. Set sauce aside.
(250 g; or more) all-purpose flour2 cups. plus 2 tsp. sugar1 Tbsp. sesame oil2 tsp
5
Toss 1 lb. skinless, boneless chicken thighs, cut into 1" pieces, with 2 tsp. cornstarch and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl until coated; season with freshly ground pepper.
(250 g; or more) all-purpose flour2 cups. skinless, boneless chicken thighs, cut into 1" pieces1 lb. cornstarch, divided3 tspFreshly ground pepper
6
Heat a large skillet over medium; drizzle in vegetable oil and swirl to coat bottom of pan. Crack 2 dried red chiles open and add to pan along with 5 garlic cloves, finely chopped, and one 2" piece ginger, peeled, finely chopped. Cook, stirring, until fragrant, about ⏱️ 1 minute. Remove 1 chile from oil; discard.
(250 g; or more) all-purpose flour2 cupsVegetable oil (for pan and shears)dried red chiles (such as bird chiles or chiles de árbol)22" piece ginger, peeled, finely chopped1
7
Increase heat to medium-high and add chicken to skillet in an even layer. Cook, undisturbed, until golden brown underneath, about ⏱️ 3 minutes. Turn chicken over and cook ⏱️ 1 minute. Pour in 1¼ cups Shaoxing wine and bring to a simmer. Cook, stirring and scraping up any browned bits with a wooden spoon, ⏱️ 2 minutes. Whisk reserved sauce (in case any sugar has settled) and add to skillet. Cook, stirring, until sauce is slightly thickened, about ⏱️ 2 minutes.
(250 g; or more) all-purpose flour2 cups¼ cups Shaoxing wine (Chinese rice wine)1
8
Stir remaining 1 tsp. cornstarch and ¼ cup water in a small bowl until cornstarch is dissolved, then add slurry to skillet. Cook, stirring often, until sauce thickens further and coats chicken, about ⏱️ 2 minutes. Add 1½ cups (packed) basil leaves and stir until wilted. Remove from heat and keep warm.
(250 g; or more) all-purpose flour2 cups. cornstarch, divided3 tsp½ cups (packed) basil leaves1
9
Bring a medium pot of water to a simmer. Coat a pair of kitchen shears with vegetable oil and snip off ½" pieces of dough directly into simmering water. When all of dough has been snipped, increase heat and bring water to a boil. Cook noodles, stirring occasionally to prevent sticking, until most have floated to the surface, about ⏱️ 3 minutes. Drain, reserving ½ cup noodle cooking liquid. Transfer noodles to a large bowl.
(250 g; or more) all-purpose flour2 cupsVegetable oil (for pan and shears)
10
If sauce in skillet looks too thick, loosen with reserved noodle cooking liquid, 1 Tbsp. at a time. Add chicken to bowl with noodles; stir to combine.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...