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This easy and authentic Three Cup Chicken (San Bei Ji) recipe is a Taiwanese classic made with soy sauce, sesame oil, and Shaoxing wine. Juicy, flavorful, and ready in just 20 minutes, it’s the perfect home-style dish for weeknight dinners or weekend comfort meals.
Authentic San Bei Ji Recipe
Three Cup Chicken, or San Bei Ji (三杯鸡), is one of the most classic Taiwanese dishes. It’s a must-order for me whenever I visit a Taiwanese restaurant. I just can’t resist its bold and comforting flavors. What I love about Taiwanese recipes is how simple and homey they are. They’re humble dishes packed with flavor, and best of all, they’re easy to recreate at home. Another favorite of mine is Taiwanese Salt and Pepper Chicken. It’s so addictive.
Taiwanese cuisine has its roots in Chinese food, with unique local influences that make it special. Many of the dishes remind me of Chinese-Malaysian food. Both cuisines share ties to Fujian province in China, as many early immigrants settled in Taiwan, Malaysia, or Singapore, bringing along their traditions and flavors.
For my version of Three Cup Chicken, I stick to the traditional method but balance the sauce so it’s glossy, rich, and not overly sweet. The mix of sesame oil, soy sauce, and Shaoxing wine gives it that signature depth, while the fresh basil adds a burst of aroma that makes the whole dish irresistible. It’s simple, authentic, and the perfect dish to make when you’re craving real Taiwanese comfort food.
Why Is It Called Three Cup Chicken
The name “Three Cup Chicken” comes from the three key ingredients that give this dish its signature flavor: sesame oil, soy sauce, and Chinese rice wine. Traditionally, the recipe follows a simple 1:1:1 ratio, though most home cooks adjust it to taste. The “cups” don’t literally mean one cup each since that would be way too much, but rather refer to using equal parts of each ingredient, which makes the recipe easy to remember and perfectly balanced.
What really makes authentic Taiwanese San Bei Ji special is the addition of fresh Thai basil (九層塔). It’s not just a garnish; it’s what brings the dish to life. The basil adds a fragrant, slightly minty aroma that brightens the rich, savory sauce and ties everything together beautifully.
You’ll also find other “three cup” dishes in Taiwanese cuisine, like Three Cup Squid (三杯小卷), Three Cup Tofu, and Three Cup Mushrooms. Each uses the same trio of seasonings for that glossy, caramelized flavor Taiwan is loved for.
Ingredients You’ll Need
- Chicken – You can also use boneless chicken thighs or even chicken breast if you prefer leaner meat, but shorten the cooking time so it doesn’t dry out.
- Sesame oil
- Soy sauce
- Dark sweet soy sauce (kecap manis) – If you don’t have kecap manis, mix soy sauce with a touch of brown sugar or honey to get a similar effect.
- Shaoxing wine – Dry sherry can work in a pinch, but Shaoxing wine is the best choice for an authentic taste.
- Thai basil leaves – If Thai basil isn’t available, regular basil works too, but you’ll miss that signature anise-like flavor.
Check out the recipe card at the bottom of this post for all the details on each ingredient.
Pro Tip #1: Why I Use Chicken Thighs And Drumsticks
I like using chicken thighs and drumsticks because dark meat stays juicy and flavorful even after simmering. The skin caramelizes beautifully, giving you that sticky, glossy finish that makes this dish so satisfying.
Pro Tip #2: The Two Types Of Soy Sauce
A mix of regular soy sauce and dark sweet soy sauce (kecap manis) gives the best balance. Regular soy sauce adds savory depth, while dark sweet soy sauce adds a caramelized sweetness and beautiful dark color that makes the sauce cling to the chicken.
Pro Tip #3: Why I Add Shaoxing Wine
Shaoxing wine is a key ingredient in authentic Taiwanese and Chinese cooking. It gives Three Cup Chicken its signature aroma and deep, rounded flavor that ties everything together. It adds just the right balance of richness and complexity to the sauce.
Pro Tip #4: Thai Basil Brings It All Together
Fresh Thai basil is a must. It adds a fragrant, slightly peppery finish that cuts through the richness of the sauce. Always stir it in right before serving so the aroma stays fresh and bright.
Shopping Guide: Look for dark sweet soy sauce labeled “Kecap Manis” in the Asian aisle or at Asian grocery stores. Brands like ABC or Bango are reliable. It usually comes in a tall bottle with a red or yellow cap, and the sauce is thick, dark, and syrupy.
How To Make Three Cup Chicken
Heat up your clay pot over high heat and drizzle in the sesame oil. Once it’s hot, add the chicken and stir-fry until the surface turns slightly crispy and golden brown.
Pro Tip: This step is crucial for that authentic San Bei Ji texture. Browning the chicken first locks in the juices and gives it that delicious, slightly caramelized flavor you get in traditional Taiwanese cooking.
Push the chicken to one side of the pot, then toss in the ginger and garlic. Give them a quick stir until they smell super fragrant and make your kitchen smell amazing. Once they’re aromatic, mix everything together so the chicken soaks up all that garlicky, gingery flavor.
Now pour in the soy sauce, dark sweet soy sauce, and Shaoxing wine. Give everything a good stir so the chicken is nicely coated in that glossy sauce. Then cover the pot, turn the heat down low, and let it simmer for about 5 to 10 minutes until the chicken is tender and the sauce thickens beautifully.
Finally, toss in the fresh Thai basil leaves and give everything a quick stir so the leaves wilt and release their amazing aroma. Once the basil smells fragrant and the sauce looks glossy, turn off the heat. Serve it hot with a bowl of steamed rice, it’s so good!
Frequently Asked Questions
Nope, you don’t! A clay pot is traditional because it holds heat evenly and helps the sauce thicken nicely, but it’s not a must. You can easily use a wok, pan, or cast-iron skillet and still get that same rich, glossy result.
Definitely. The flavors actually get better as it sits, so it’s a great make-ahead dish. Just reheat gently before serving and toss in fresh basil at the end to bring it back to life.
Yes. Sear the chicken in a pan until golden, then briefly sauté the ginger and garlic to release their aroma and add them to the slow cooker with the sauce ingredients. Cook on low for 4 to 5 hours or high for about 2 hours, until the chicken is tender and the sauce has slightly thickened. Add the basil right before serving so it stays fresh and fragrant.
If the sauce hasn’t thickened enough, just keep simmering it uncovered for a few more minutes. The goal is to let it reduce until it clings nicely to the chicken.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat until warmed through, and add a splash of water if the sauce thickens too much.
You can! Let the chicken cool completely, then transfer it to an airtight container or freezer bag. It keeps well for up to 2 months. Thaw overnight in the fridge before reheating so the texture stays tender.
This recipe is only 308 calories per serving.
What To Serve With This Recipe
This dish is best served as a main entree, with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Three Cup Chicken
Ingredients
- 1 lb chicken drumsticks, chicken thighs or a combination of chicken parts, cut into pieces
- 2 tablespoons sesame oil , or toasted sesame oil
- 2 inch old ginger, peeled and cut into thin pieces
- 6 cloves garlic, peeled
- 1½ tablespoons soy sauce
- 1½ tablespoons dark sweet soy sauce, kecap manis
- 1½ tablespoons Shaoxing wine
- 1 bunch Thai basil leaves
Instructions
- Heat a clay pot over high heat and add the sesame oil. Add the chicken and stir-fry until the surface becomes slightly crispy and golden brown.
- Push the chicken to one side and add the ginger and garlic. Stir-fry until aromatic, then mix well to combine.
- Add the soy sauce, dark sweet soy sauce, and Shaoxing wine. Mix well to combine, then 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
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 didn’t get the taste I was looking for.. not sure if it’s due to baking soda or not enough basil leave or the sesame oil? I feel like I’m 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!