Taiwanese three cup chicken with Thai basil recipe
 Crispy fried chicken in a rich and salty three cup sauce. The claypot adds effect for serving, but isn't essential. 1 free-range egg white1 tsp light soy sauce1 tsp oyster sauce½ tsp cornflour240g/8½oz corn-fed chicken thighs, boneless, skinless and cut into cubes5 tbsp vegetable or peanut oil50g/1¾oz onion, cut into 4cm/1½in dice6 dried chillis2 garlic cloves, peeled and sliced2cm/¾in fresh root ginger, peeled and thinly sliced2 spring onions, cut into 4cm/1½in batons2 tbsp Thai basil, plus 1 tbsp to garnish 1 free-range egg white 1 tsp light soy sauce 1 tsp oyster sauce ½ tsp cornflour 240g/8½oz corn-fed chicken thighs, boneless, skinless and cut into cubes 5 tbsp vegetable or peanut oil 50g/1¾oz onion, cut into 4cm/1½in dice 6 dried chillis 2 garlic cloves, peeled and sliced 2cm/¾in fresh root ginger, peeled and thinly sliced 2 spring onions, cut into 4cm/1½in batons 2 tbsp Thai basil, plus 1 tbsp to garnish 1 tsp ground bean sauce (soybean sauce)1 tsp chilli bean sauce2 tsp seasoned rice vinegar1 tbsp oyster sauce1 tbsp light soy sauce 1 tsp dark soy sauce1 tbsp Shaoxing rice wine1 tbsp caster sugar½ tsp cornflour 1 tsp ground bean sauce (soybean sauce) 1 tsp chilli bean sauce 2 tsp seasoned rice vinegar 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp Shaoxing rice wine 1 tbsp caster sugar ½ tsp cornflour Method To make the chicken, mix together the egg white, light soy sauce, oyster sauce and cornflour in a large bowl. Add the chicken and marinate for 20 minutes. Heat the oil to 180C in a wok, checking the temperature with a kitchen thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the chicken carefully to the wok and fry for 1 minute. Add the onion, dried chilli, garlic, ginger and spring onion and fry for a further 30 seconds.Remove all of the ingredients from the wok using a slotted spoon to allow the oil to drain away and drain the ingredients on kitchen paper. Set aside the oil in a different bowl and clean the wok.To make the three cup sauce, mix together all of the ingredients in a bowl. Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok. Add the three cup sauce and stir-fry until the sauce is reduced and sticky.Heat a lidded clay pot on the hob then transfer the chicken mixture into the pot, garnish with the remaining basil, close the lid and serve. To make the chicken, mix together the egg white, light soy sauce, oyster sauce and cornflour in a large bowl. Add the chicken and marinate for 20 minutes. To make the chicken, mix together the egg white, light soy sauce, oyster sauce and cornflour in a large bowl. Add the chicken and marinate for 20 minutes. Heat the oil to 180C in a wok, checking the temperature with a kitchen thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the chicken carefully to the wok and fry for 1 minute. Add the onion, dried chilli, garlic, ginger and spring onion and fry for a further 30 seconds. Heat the oil to 180C in a wok, checking the temperature with a kitchen thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the chicken carefully to the wok and fry for 1 minute. Add the onion, dried chilli, garlic, ginger and spring onion and fry for a further 30 seconds. Remove all of the ingredients from the wok using a slotted spoon to allow the oil to drain away and drain the ingredients on kitchen paper. Set aside the oil in a different bowl and clean the wok. Remove all of the ingredients from the wok using a slotted spoon to allow the oil to drain away and drain the ingredients on kitchen paper. Set aside the oil in a different bowl and clean the wok. To make the three cup sauce, mix together all of the ingredients in a bowl. To make the three cup sauce, mix together all of the ingredients in a bowl. Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok. Add the three cup sauce and stir-fry until the sauce is reduced and sticky. Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok. Add the three cup sauce and stir-fry until the sauce is reduced and sticky. Heat a lidded clay pot on the hob then transfer the chicken mixture into the pot, garnish with the remaining basil, close the lid and serve. Heat a lidded clay pot on the hob then transfer the chicken mixture into the pot, garnish with the remaining basil, close the lid and serve.