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Easy and authentic three cup chicken (san bei ji) recipe that anyone can make at home. This three cup chicken recipe tastes homey and takes 20 mins to make.
Taiwanese Three Cup Chicken
Three cup chicken or san bei ji (三杯鸡) is one of the most classic Taiwanese recipes. I always order this dish whenever I eat out at Taiwanese restaurants.
I love Taiwanese recipes because they are unpretentious, humble and homey dishes that are easy to make at home. One of my favorite Taiwanese recipes is Taiwanese salt and pepper chicken.
Taiwanese cuisine is basically Chinese food with local influences with slightly different cooking methods, local adaptations and variations.
Many Taiwanese dishes remind me of Chinese-Malaysian food. Both share the same origin from Fujian province in China as many early immigrants settled in Taiwan, Malaysia or Singapore.
Why Is It Called Three Cup Chicken
The name three cup chicken (三杯鸡) comes from the three key ingredients in the recipe:
- Sesame oil
- Chinese rice wine
- Soy sauce
“Cups” refer to the equal ratio instead of literal measurement of three cup chicken recipe.
A true and authentic Taiwanese three cup chicken calls for basil leaves, the soul of the dish that lends an exotic aroma and minty nuance to the taste.
Taiwanese also love all sorts of “three cup” recipes, for example three cup squid (三杯小卷), tofu, mushrooms or eggplant. All of them are delicious!
See the recipe card for full information on ingredients.
How To Make Three Cup Chicken
If you like crispy chicken, you may deep fry the chicken quickly until the outer part of the chicken are fried, but may not cooked through inside.
Drain the chicken with paper towels and follow the remaining cooking steps.
Frequently Asked Questions
This recipe is only 308 calories per serving.
What To Serve With Three Cup Chicken
This dish is best served as a main entree, with steamed rice. For a wholesome Taiwanese meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Three Cup Chicken (三杯鸡)
Ingredients
- 1 lb (500g) chicken drumsticks, chicken thighs or a combination of chicken parts
- 1 tablespoon baking soda , to tenderize the chicken, optional
- 2 tablespoons dark sesame oil , or toasted sesame oil
- 2- inch (5cm) old ginger, peeled and cut into thin pieces
- 6 cloves garlic, peeled
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons dark sweet soy sauce, kecap manis
- 1 1/2 tablespoons Shaoxing wine
- 1 bunch Thai basil leaves
Instructions
- Cut the chicken into pieces and rub them with baking soda. Set aside for 10 minutes before rinsing the chicken with water. Make sure the baking soda is completely rinsed off. Pat the chicken pieces dry and set aside. This step is optional.
- Heat a clay pot over high heat and add the sesame oil. Add the ginger and garlic, and stir-fry until aromatic. Add the chicken and stir quickly a few times.
- Add the soy sauce, dark sweet soy sauce, and Shaoxing wine, then continue stir-frying the chicken. Cover with the lid, lower the heat, and simmer for 5-10 minutes.
- Add the basil leaves and stir well with the chicken. Dish out and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were delicious. Very tender and great taste. Will definitely be making again
What brand of dark sesame oil or toasted sesame oil and kecap manis do you recommend? Which is better – dark sesame oil or toasted sesame oil?
Roasted sesame oil. Please check out all my ingredients recommendations: https://rasamalaysia.com/pantry-ingredients/
Why does the photo for Three Cup Chicken not look like it matches the recipe?
Yes the photo is the recipe.
trying to make this 3 cup chicken. Please provide a link to where to purchase clay pot. Thank you
Question- are you cutting the chicken and leaving the bone intact by using a cleaver, or are you cutting he chicken off of the bone.
Love your recipes!
Hi Victoria, I am using a cleaver. Thanks for your support. :)
Thank you!
hi
Can this be done in InstaPot?
Yes, it can!
Bee, thanks for the recipe. looking at the photo I was tempted to cook three cup chicken.. but It did not turn out as my expectation ?
I usually tenderise chicken or meat with corn starch. This time round I did it with baking soda for a change and I find using baking soda leaves some kinda taste to the chicken. I still prefer to do it with corn starch.
I didnโt get the taste I was looking for.. not sure if itโs due to baking soda or not enough basil leave or the sesame oil? I feel like Iโm missing some ingredient….
Hi Mindy, if you taste the baking soda, it means they are not properly rinsed. You can use a bit less next time. You don’t want to use corn starch for this recipe. This is a very good recipe, if you follow everything precisely, it should taste good. You don’t have to use baking soda if you don’t want to.
Did you use baking powder (which you would normally use in plain flour for the rising effect) or baking soda (bicarbonate of soda) Mindy? There is a big difference. Carb soda can leave a sort of metallic taste on food if too much is used or it’s not rinsed off well.
Hi!
I love your website – and I have made many of the recipes that you have posted! I am wondering if you have any additional information about clay pots and where to purchase them online? Most of what I see is meant only to cook over low or medium heat – is that hot enough for this recipe? Also, does using a glazed or unglazed clay pot make a difference? How big should I get?
Thank you in advance!
Eileen
Can I use regular white wine ? Rice wine vinegar ? Not sure I have that particular wine you listed
You can skip the wine. Definitely not rice wine vinegar.
Cool! I’m looking forward to cooking this tonight. I’m a great fan. Thanks for your lovely recipes!