Three-Cup Buttermilk Fried Chicken Recipe photo by Taste of Home

Three-Cup Buttermilk Fried Chicken

Total Time
Prep: 20 min. + marinating Cook: 30 min.
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

Updated: Jul. 18, 2023

Three-Cup Buttermilk Fried Chicken

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

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.

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