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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.
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 (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.
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 โBone-Inโ 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 โ Chu Sam Yak (Chandra Djojonegoro) and Chu Sok Sam โ 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!