Three Cup Chicken (三杯鸡)

Three cup chicken with chicken, basil leaves in a dark 3-cup chicken sauce.

4.52 from 100 votes

Three Cup Chicken (三杯鸡)

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!

Prep Time10

Cook Time10

Total Time20

Course: Chicken

Cuisine: Taiwanese Recipes

Keyword: Three Cup Chicken

Servings: people

Author: Bee Yinn Low

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