Three Cup Chicken Wings

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This is a variation of the Taiwanese classic Three Cup Chicken using chicken wings and Thai basil, and which I found on The Spruce Eats website.  It was very tasty although a bit messy to eat.  This made about 6 servings and took about 90 minutes.  The original author comments in his notes that to get the most authentic experience of the recipe, use Taiwanese products, and failing that, Japanese products.  I used what I had in my pantry, which was a mixture of Japanese and Chinese products.

For the Marinade

1-1/2 Tbs. cornstarch

1 Tbs. rice wine (I used sake)

1 Tbs. sesame oil

1 Tbs. dark soy sauce

2 tsp. sugar

2 lbs. disjointed chicken wings

For the Sauce

¼ cup rice wine (I used sake)

¼ cup dark soy sauce

1 Tbs. light soy sauce

3 Tbs. brown sugar

1 Tbs. Chinese black vinegar

3  pods star anise

For the Stir-Fry

¼ cup toasted sesame oil

1 inch piece of ginger, peeled and cut into coins

6 cloves garlic, chopped

1 small shallot, chopped

2 dried chilies, cut into pieces

1 cup Thai basil leaves

2 scallions, chopped

Toasted sesame seeds

Begin by mixing in a gallon ziplock baggie the marinade ingredients.  Add the chicken wings.  Massage the bag to move the wings around in the marinade to fully coat them.  Put the bag in the refrigerator for 15-30 minutes.

While the chicken is marinating, put all the sauce ingredients together in a small bowl.

Put in another small bowl the ginger, garlic, shallot and chilies.

Heat a wok, large skillet, or Dutch oven on the stove over medium high heat.  Add the sesame oil.  When hot, add the ginger, garlic, shallot, and chilies, and cook for a minute or so until fragrant.  Turn the temperature to high and add the chicken discarding the marinade liquid in the baggie.  Stir fry for a few minutes until browned, stirring frequently.  Add the sauce ingredients, stir well, turn down to low, cover, and simmer for 15 minutes.  Then remove the cover and cook over medium heat until a thick sauce has formed around the chicken.  Add the Thai basil and scallions and cook for about a minute.  Remove from the heat and sprinkle with toasted sesame seeds.  Serve with white rice.


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