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Three-Cup Buttermilk Fried Chicken

1 review
Total Time
Prep: 20 min. + marinating Cook: 30 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by EDWARD CHIU, BROKEN ARROW, Oklahoma

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Jul. 18, 2023

This recipe combines my Chinese roots with the southern-style fried chicken I've eaten over the past few years in Oklahoma. Three-cup chicken gets its name from the quintessential ingredients: soy sauce, Shaoxing wine and sesame oil. —Edward Chiu, Broken Arrow, Oklahoma

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Test Kitchen Approved

Three-Cup Buttermilk Fried Chicken

Contest Winner
1 review
Prep Time 20 min
Cook Time 30 min
Yield 6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-in. cubes
  • 1 cup buttermilk
  • 2 green onions
  • 1 tablespoon sesame oil
  • 15 garlic cloves
  • 1 piece fresh gingerroot (2 inches), peeled and sliced
  • 1 cup Chinese cooking wine or sherry
  • 6 tablespoons brown sugar
  • 6 tablespoons reduced-sodium soy sauce
  • Oil for deep-fat frying
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup fresh Thai basil leaves
  • Hot cooked rice
Text Ingredients

Directions

  1. Place chicken and buttermilk in a shallow dish, turning once to coat. Refrigerate 1 hour or overnight. Drain chicken, discarding buttermilk. Meanwhile, thinly slice green part of onions; reserve for garnish. Slice white part into 1/4-in. pieces.
  2. In a large skillet, heat sesame oil over medium-high heat. Add white part of green onion, garlic and ginger; stir-fry until fragrant and slightly browned, 3-4 minutes. Add wine, brown sugar and soy sauce, stirring until sugar dissolves. Reduce heat; simmer 10-15 minutes, stirring occasionally.
  3. In a deep fryer or electric skillet, heat 2 in. oil to 375°. Place flour in a shallow dish. Add chicken, several pieces at a time, and toss to coat; shake off excess. Fry chicken, several at a time, until golden brown, 3-4 minutes. Drain on paper towels.
  4. In a small bowl, combine cornstarch and water. Remove ginger slices and garlic cloves from sauce; slowly stir in cornstarch mixture. Simmer, stirring constantly, until thickened, 1-2 minutes.
  5. Add chicken and basil; stir to coat. Remove from heat; garnish with green onion. Serve with rice.

Nutrition Facts

1 cup: 456 calories, 22g fat (4g saturated fat), 76mg cholesterol, 775mg sodium, 33g carbohydrate (14g sugars, 1g fiber), 25g protein.

Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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