3 Cup Chicken - A Super Quick Dinner Idea! 

Excellent! Hope to see more of Ryan!

Chef Ryan's explanation is clear and easy to understand. We made this dish today and it was delicious. We didn't caramelized the rock sugar well so could not achieve the dark colour so added a bit of dark sauce to make up for the colouring.

Great job Ryan! You're a natural for youtube.

Just made this tonight. I had lost of the ingredients. But I used regular sugar and regular American basil and it was still amazing. Wow. Love this dish.

This bloke is charismatic AF, without even trying. Great recipe!!!

Made this tonight and it was a hit! Thank you for a great recipe!

Excellent job, Ryan! This has long been one of my favorite quick recipes.

Made it…Love it! Come back again soon 😃

😮🤤😋 oh my gosh! Looking at you cooking already making my saliva drooling 😅😅.. looks very delicious

I started this at 18:40 I was finished my 19:00 such a quick and delicious recpie

Amazing, amazing, amazing! Love it Ryan!

Love it - great debut! Straight into my favorites called ‘awesome cooks’ 👍👍

Looks beautiful, I like the new addition to the roster too.

That looks so good Ryan! Yum 😋

Great recipe! I love your channel and your content! Keep up with the great work! Btw, in Argentina there are Chinese restaurants that offer a similar dish called "3 flavours chicken". The recipe is almost the same, except for the hot pepper (most people here do not like spicy food).

Lived in Taipei for 6 months but can't recall ever trying this and I'm regretting it! Going to have to try it at home now!

Thanks Ryan, great recipe and very knowledgeable.

Your recipe works! San bei ji is really hard to find here in Germany. First time I had this dish was in Taiwan at a local restaurant. Never had it again like that!

Fantastic and easy !!!

This looks fantastic can't wait to try it

"Damn that's good" - Chef Ryan

Best name. Trust this man.

I will try this one tmrw🤭

That looks great. Good job on the presenting/ tuition Ryan.

That looks insanely good! I've made this before, but yours looks better with the rich mahogany color. On my menu for this week! Thank you!

delicious chicken recipe perfect cooking nice sharing

Ideally, that's one of the best reaction to a self-made meal i've seen haha

He is so good at the cooking 🥘

Nice one Ryan - that is wicked. Look forward to making that.

Great stuff! 👍

Made this for the first time tonight. Turned out so good. My son loved it. Thank you. 謝謝

Looks delicious!

You had me at "so we're gonna use TEN GARLICS"! 1:38 :D

BEST CHICKEN DISH EVER!!! 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏

This looks like the perfect idea for nights I get home from work and want to make something delicious, but quick with little ingredient prep. Thank you so much for the recipe!

Who’s this spring chicken 😂 love the dish and colours

This was great 👍 I need to order these ingredients ASAP 😋

Great recipe and video. Thank you Ryan!

:-) what a dish!

What a funny time to add the garlic! I would have dumped that in at the beginning (not because I know anything, but precisely because I do not). I will try it your way and I am very confident I will be pleased with the result.

This looks delicious 😋🇨🇦

Saved for when I need to spoil myself :) Nice editors touch with the ginger peel

So Basil check, more basil check, and more basil Copy that, sounds great =) Looks even better than it sounds, a must will try do thing for me!

My man said damn that’s good! I guess I have to make it now

Looks delicious! No need for corn starch?

Wow! Looks amazing and great colour too.👍👍

yes please😄

Hi there! Do you have any links for where to buy a good hong-kong style clay pot?

Cheers Ryan, it looks amazing. Just when I think I have most ingredients, I come across you mentioning rock sugar, I need to get that, and become a Patreon on here. Have a great weekend Team Scool of Wok 👍

Hi brother THANK you so MUCH FOR SHARING your mmmmm yummy delicious

Amazing, looks delicious! So the big question: who made it better, Ryan or Ryan's mom? :)

At almost restaurants I have eaten I saw star anise herb

Three words: I want some...lol

Neat

Great chef!,perfect recipe! congratulation!(where is Cher?)

Greatness in a wok! .... Oil then ginger, then a chili then add the chicken!

Great recipe, as always! But a lot of these recipes use sugar - can I replace it with something (or just omit) for people with diabetes?

Yummmy 💯👍🤚🌹🤝

“They’re not actually 3 cups …” 😅 Thank you getting to the most important point

It look like Pad Kra Pao in Thailand but have different way to cook.

Can you, make chicken in a bag. I tasted this in Malaysia. Would love to cook this for my family.

Oh damn Ryan 🔥 Please make me one tomorrow, thanks x

Instead of Taiwanese rice wine, can I use Shaoxing?

6:26 oooH, dam that’s good 😂. All those ingredients.. sure looks like.

looks awesome , and i like the greese burns on your forearms marks of a true profesional. lol ive been cooking for 35 years and have so many arm scars that i have lost count. i call them my cooking stripes.

Looks lovely. Just feels like the Basil amount is really high

Just remember not to 4 cup the chicken, that's something else entirely 😂

the only thing i want to ask is: Sugar is necessary? i'm diabetic so, that's why i'm asking

Would it be possible to add an ingredients list in the details? These would be more thorough guide then. I know there may be reasons to not do that but it would be good for viewers.

10 garlic cloves??

Looks Lush :-)

Skinless chicken?

I got all the ingredients except the Taiwanese or thai basil 😭

wait, he is not british

I hope you don't eat the 10 whole cloves of garlic aswell...

yeah boi, never gonna get me on no crazy vegan diet, hell no.

4:03 **NO, YOU DO **__NOT__** LET THAT COOK FOR ANOTHER 5 TO 10 MINUTES** !!!!!!! Are you out of your effing MIND?! I am so damn sick and tired of so-called "instructors" telling the world how to cook something special for our families just magically pulling imagined numbers out of their asses rather than using a proper metric that has been accurately communicated to the viewer, such as the look and feel of the meat at the point when the additional cooking has done its job. Everybody just pulls "five minutes" or "ten minutes" out of their ass with ZERO CONCEPT of what that actual amount of time would do to destroy the dish entirely. The variation on the heat delivered to a wok between Home Cook A's setup versus Home Cook B's setup is potentially enormous, so you can't go by times when there is more than a quick flash in the pan happening. On top of THAT, do you have any idea of the smoke alarm-triggering burning you would get in five minutes, much less TEN? If you are going to specify times, ACCURATELY MEASURE THEM at the very least, and also communicate mitigating factors, such as how the dish is performing in the wok while it cooks for that time.

… This is not ‘Taiwanese’, wtf. How’s ‘Taiwanese’ even a thing, don’t make up things to fool your audience, it’s just Chinese!