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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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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.
Hi Bee, is there a way to print the recipe without the images? I love your blog, btw! I’ve been a big fan for years :). -Eka
Sorry but it’s not possible at this point.
I had 2 lbs of chicken so I doubled the recipe and it was too salty! What did I do wrong?
You don’t double the sauce. It doesn’t work that way.
Hi Bee,
I have the same question but was thinking of making this with 4-5 Lbs of chicken. How much of the ingredients do I use then? Thanks.
I can’t give you a precise measurement because I didn’t cook 4-5 lbs of chicken. You can try to cook the recipe in batches. I can’t guarantee results if you just multiply all ingredients.
You can go to printfriendly.com and enter the printing URL. It then allows you to delete what you don’t want in the printout.
i made this and it was delicious! thank you for the recipe <3
Thanks please try more recipes!
This dish was super yummy although mine came out a lot lighter in colour. Yours look so glazed and shiny black! Should I use dark soy sauce instead of regular soy sauce?
Yes. Please follow the ingredients in the recipe.
I did follow ur recipe….. . Your recipe says soy sauce and kicap manis which was what I did. The colour came out very light. Hence I asked if maybe I should try dark soy sauce with kicap manis instead .
I see. That is very straight. Kecap manis is dark. Anyway, sure you can use dark soy sauce.
It sounds like the chicken is only being cooked for 15 minutes. How is that enough for chicken thighs?
What do you mean not enough? 15 minutes will cook the chicken more than enough. They are being chopped up.
Can you clarify please if this is Thai sweet basil (horapha) or holy basil (kahprao)?
Both are fine.
Can you use “Bone-In” chicken thighs?
Yes.
I had just polished off a huge bowl of steamed rice with this wonderful, easy-to-execute, authentic tasting san bei ji. Followed the recipe exactly with toasted sesame oil, soya sauce and kecap manis. Thank you for the recipe and more success to you!
Thanks Sabena, yes, this recipe is amazing with steamed rice. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Taiwanese cooking does NOT use kecap manis in it, at all. So not sure where you’ve gotten that idea from.
I mean, I understand that this is a Malaysian cooking site and I use kecap manis in a lot of things, but you’re telling your readers that this and that isn’t authentic, but neither is kecap manis in Taiwanese cooking ;-)
TLS, the authentic recipe uses rock sugar and soy sauce and dark soy sauce. Combine the three things together and compare it to dark sweet soy sauce or Kecap Manis, does it taste any difference? Please bear in mind that dark soy sauce doesn’t mean kecap manis exclusively, that’s why I used comma (,) instead of (). Dark soy sauce can be Thai dark soy sauce (Kwong Hung Seng brand), too. So, why don’t you actually try my recipe and come and talk to me if it’s authentic in taste?! If I make this recipe with say, Malaysian-brand soy sauce, Malaysian brand dark soy sauce and rock sugar, will the recipe not be authentic because oh, Taiwanese people don’t use Malaysian brands? Authenticity lies in the final taste of the recipe! Of course, I am capable of redoing this recipe using rock sugar, soy sauce and dark soy sauce (with Taiwanese brands!) but I find that using sweet soy sauce keeps the taste 100% authentic plus makes it even better! Again, as I said, try my recipe and then let me know if you think it doesn’t taste authentic. Another case in point: Japanese makes perfect and authentic Italian pasta, by using sake and dashi broth. They taste even better than those in Italy, they are the master of delivering authentic tastes but they are not afraid to use ingredients that elevate the taste without losing authenticity. Will you actually rebuke them? Probably not. PS: In case you don’t know, ABC brand kecap manis was established in 1975 in Jakarta, Indonesia. It was owned by Chu brothers — Chu Sam Yak (Chandra Djojonegoro) and Chu Sok Sam — Chinese Indonesian tycoons. Only Chinese make sweet soy sauce, as in Kwong Hung Seng brand Thai dark soy sauce. I am using a Chinese product. In the future, please do your research before you start attacking others!
Hi, can I use regular basil in place of Thai basil for this dish? I just realize I picked up the regular basil from the store.
It’s fine. It doesn’t taste the same though.
Totally agree. Great rebuttal, @rasamalaysia.
Hi Wan, thanks for your support! People always have a bone to pick, without knowing their facts straight.
Mic drop. Loved this recipe tonight! Thanks for being you.
Well said !
Why do people like to try and bring others down..this is about the love of cooking. Making people happy with flavours.
Agree, there’s sweet soy sauce in Taiwan anyway. I know because I’m here lol. This came out great, I’ll be making many more times in the future! I make it using breast meat, which no Taiwanese person would certainly ever do, though you can find san bei just about anything else here. But I don’t care! I hate chicken skin/fat unless it’s fried to a crisp. Love it, thanks and will be looking at your other recipes. My daughter even said “this is the best sanbei chicken you ever made” to my wife, thinking she made it. Ha, ultimate win! :)
By the way also made this with fried tofu, came out great too. And I did use the sweet soy sauce!
Thanks Jay!! I am glad you love my recipe.
This is not a “knock your socks off recipe” but it is simple and solidly delicious and should appeal to a wide range of people. For this I give it 5 stars. Most everyone will eat/enjoy this recipe! Thanks (again) for sharing!
If I don’t have a clay pot for the 3 Cup Chicken, what can I use?
You can use anything that you have. Shallow pot, pan, skillet. Just cover it with lid while cooking.
I tried your recipe last night and it turned out great. So easy that it seems not worth having it at a Chinese restaurant. Thank you.
Hi Chin, all recipes on my site are great. Please try more: https://rasamalaysia.com/recipe-index-gallery/
Actually, I have. Another family favourite is the Creamy Sundried Tomato Chicken. Everyone loves it. :)
Awesome thanks Chin!