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This easy and authentic Three Cup Chicken (San Bei Ji) recipe is a must-try! It’s packed with comforting flavors, super simple to make, and ready in just 20 minutes. Be sure to check out my video guide and tips to make this dish turn out perfect every time!
Taiwanese Three Cup Chicken
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 unpretentious 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.
Why Is It Called Three Cup Chicken
The name comes from the three key ingredients that make this dish so special:
- Sesame oil
- Chinese rice wine
- Soy sauce
The “cups” refer to equal ratios, not literal measurements, which makes the recipe simple and approachable.
Authentic Taiwanese Three Cup Chicken isn’t complete without fresh basil leaves. They’re the heart of the dish, adding a fragrant, slightly minty aroma that takes the flavors to the next level.
Taiwanese cuisine also features other “three cup” recipes like Three Cup Squid (三杯小卷), tofu, mushrooms, or eggplant. Trust me, they’re all just as delicious!
Ingredients You’ll Need
- Chicken – I used boneless chicken drumsticks for convenience, but you can also opt for bone-in chicken thighs, drumsticks, or even chicken breasts. If you choose bone-in, just cut them into smaller pieces while keeping the bone intact. Boneless chicken thighs also work really well.
- Baking soda
- Dark sesame oil (toasted sesame oil) – If you don’t have it on hand, you can substitute with regular sesame oil, but it won’t be as rich in flavor.
- Old ginger
- Garlic
- Soy sauce
- Dark sweet soy sauce (kecap manis) – If you don’t have sweet soy sauce or kecap manis, you may use 1 tablespoon of dark soy sauce and add 1 teaspoon of sugar.
- Shaoxing wine – f you don’t have it on hand, you can substitute with dry sherry. But I highly recommend getting your hands on Shaoxing wine—it’s a staple in Chinese cooking.
- Thai basil leaves – If you can’t find Thai basil, regular basil will work, but it just won’t have that signature peppery kick that makes the dish so special.
Check out the recipe card at the bottom of this post for all the details on each ingredient.
How To Make Three Cup Chicken
Alright, cut the chicken into pieces and rub them with a bit of baking soda. Let it sit for about 10 minutes, then rinse it really well with water to make sure all the baking soda is gone. Pat the chicken dry and set it aside. This step is totally optional, but it helps tenderize the chicken a bit!
Heat up a clay pot on high and add the sesame oil. Toss in the ginger and garlic, and stir-fry until it smells amazing. Then, throw in the chicken and give it a quick stir a few times.
Now, add the soy sauce, dark sweet soy sauce, and Shaoxing wine. Keep stir-frying the chicken for a bit. Then, cover it with the lid, turn down the heat, and let it simmer for about 5-10 minutes.
Throw in the basil leaves and give everything a good stir to mix it all in with the chicken. Then just dish it out and serve right away!
Secrets To Perfect Three Cup Chicken
- If you like crispy chicken, you can deep fry the chicken quickly until the outer part is golden and crispy, but the inside may not be fully cooked. Drain the oil using paper towels, then follow the remaining cooking steps.
- If you can get your hands on Shaoxing wine, do it! It’s what really makes this dish special. If you’re in a pinch, dry sherry works, but trust me, Shaoxing wine adds a depth that’s hard to beat.
- Thai basil is a must for that peppery kick, but if you can’t find it, regular basil will work in a pinch. Just know that it won’t quite have the same flavor profile—so grab the Thai basil if you can!
- Once the liquids are in, cover it and let it simmer low and slow. You want all that flavor to soak into the chicken, so no need to rush it. Keep an eye on it and adjust the heat as needed.
Frequently Asked Questions
I love using a clay pot because it helps the heat stay even and keeps the chicken tender, plus it adds a nice earthy flavor. But if you don’t have one, no worries! A regular skillet or wok will work just fine. Just keep the heat steady and let it simmer, and you’ll be good to go!
If you’re in the mood for a more hands-off approach, you can totally make this recipe in a slow cooker! Just brown the chicken first to build some flavor, then throw in the rest of the ingredients. Set it to low and let it cook for 4-6 hours.
For leftovers, just pop them in an airtight container and store in the fridge for up to 3 days. Want to keep it longer? No problem—freeze it! Let it cool completely, then transfer to a freezer-safe container or bag. When you’re ready to enjoy it, reheat on the stove over low heat with a splash of water to bring back that juicy flavor.
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 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
- Chinese Squid Recipe
- Taiwanese Popcorn Chicken
- Ginger and Clam Soup
- Chinese Steamed Chicken
- Chicken Broccoli
- Chicken with Garlic Sauce
- Chinese Chicken Stew
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
- If you like crispy chicken, you can deep fry the chicken quickly until the outer part is golden and crispy, but the inside may not be fully cooked. Drain the oil using paper towels, then follow the remaining cooking steps.
- If you can get your hands on Shaoxing wine, do it! It’s what really makes this dish special. If you’re in a pinch, dry sherry works, but trust me, Shaoxing wine adds a depth that’s hard to beat.
- Thai basil is a must for that peppery kick, but if you can’t find it, regular basil will work in a pinch. Just know that it won’t quite have the same flavor profile—so grab the Thai basil if you can!
- Once the liquids are in, cover it and let it simmer low and slow. You want all that flavor to soak into the chicken, so no need to rush it. Keep an eye on it and adjust the heat as needed.
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!