Three Cup Chicken, also known as San Bei Ji, is one of Taiwan’s most iconic comfort foods. Despite its unusual name, the dish isn’t made with three cups of chicken. Instead, its name comes from the traditional combination of soy sauce, rice wine, and sesame oil that forms the heart of the sauce. Modern versions often adjust these proportions for a more balanced flavour, but the result remains the same—a rich, glossy chicken dish infused with garlic, ginger, and fragrant basil. It is quick enough for a weeknight dinner yet impressive enough to serve when guests are around. Inspired by traditional Taiwanese cooking techniques and modern home cooking methods, this version delivers bold flavour with simple pantry ingredients.
What You Can Do Better
- Choose boneless chicken thighs instead of chicken breast for juicier, more tender meat.
- Slice the ginger rather than mincing it so it gently perfumes the sauce without overpowering every bite.
- Use Thai basil if you can find it, as its subtle anise flavour gives the dish its authentic Taiwanese character.
- Reduce the sauce only until it becomes lightly syrupy. It will continue to thicken after the heat is turned off.
- Cook over medium-high heat instead of rushing with very high heat, which can cause the sauce to burn before the chicken is fully cooked.
- Serve immediately over steamed jasmine rice so the savoury sauce is soaked up while still warm.
Ingredients
For the Chicken
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken thighs, cut into bite-sized pieces | 600 g |
| Vegetable oil | 1½ tablespoons |
| Fresh ginger, sliced | 6 slices |
| Garlic, finely minced | 5–6 cloves |
| Dried red chillies (optional) | 2 |
| Toasted sesame oil | 1½ tablespoons |
| Thai basil leaves | 1 cup |
For the Sauce
| Ingredient | Quantity |
|---|---|
| Light soy sauce | 2 tablespoons |
| Dark soy sauce | 2 teaspoons |
| Chinese cooking wine or rice wine | 2 tablespoons |
| White sugar | 2 teaspoons |
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Ingredient Notes
Chicken thighs: Thigh meat stays moist during braising and absorbs the sauce beautifully. Chicken breast can be used, but it cooks faster and may become dry if overcooked.
Thai basil: Traditional Three Cup Chicken uses Thai basil, which adds a slightly sweet, liquorice-like aroma. Regular basil is an acceptable substitute if Thai basil is unavailable.
Rice wine: Chinese Shaoxing wine or Taiwanese rice wine gives the sauce depth and complexity. If you prefer an alcohol-free version, replace it with low-sodium chicken stock.
Dark soy sauce: Only a small amount is needed to give the chicken its signature deep mahogany colour.
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How to Make Three Cup Chicken
- In a small bowl, whisk together the light soy sauce, dark soy sauce, rice wine, and sugar until the sugar dissolves.
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the sliced ginger and whole dried chillies. Cook for about 30 seconds until fragrant.
- Increase the heat to medium-high and add the chicken pieces. Stir-fry for 2 to 3 minutes until the outside is lightly sealed.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Pour the prepared sauce into the pan and stir well to coat every piece of chicken.
- Allow the mixture to simmer for about 5 minutes, stirring occasionally as the sauce gradually thickens into a glossy glaze.
- Once the chicken is fully cooked and the sauce lightly coats the meat, stir in the toasted sesame oil.
- Add the Thai basil leaves and toss for about 20 seconds until they just wilt.
- Serve immediately over freshly cooked jasmine rice with spoonfuls of the remaining sauce.
Serving Suggestions
Three Cup Chicken pairs perfectly with steamed jasmine rice, which soaks up every drop of the rich sauce. Add stir-fried bok choy, steamed broccoli, cucumber salad, or lightly pickled vegetables to balance the bold flavours. A simple bowl of clear soup also makes this a complete Taiwanese-inspired meal.
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Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet over medium heat with a small splash of water to loosen the sauce.
- Freeze for up to 2 months, although the basil is best when freshly added after reheating.
Nutrition Information
Approximate values per serving (recipe serves 4, excluding rice).
| Nutrient | Amount |
|---|---|
| Calories | 272 kcal |
| Protein | 26 g |
| Carbohydrates | 5 g |
| Sugars | 2 g |
| Fat | 16 g |
| Saturated Fat | 2 g |
| Fibre | 0.3 g |
| Sodium | 783 mg |
| Potassium | 368 mg |
| Cholesterol | 119 mg |
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Frequently Asked Questions
Why is it called Three Cup Chicken?
The traditional recipe uses three key liquid ingredients—soy sauce, rice wine, and sesame oil. Earlier versions often used equal quantities of each, giving the dish its memorable name, although modern recipes usually adjust the ratios for a more balanced flavour.
Can I use chicken breast?
Yes. Chicken breast cooks more quickly than thighs, so reduce the simmering time slightly to avoid drying out the meat.
Is Three Cup Chicken spicy?
Not usually. Whole dried chillies add aroma with only a mild level of heat. Leave them out if you prefer a completely mild dish.
Can I make it ahead of time?
Yes. The flavours deepen after resting overnight in the refrigerator, making leftovers just as enjoyable the next day.
