Taiwanese Three Cup Chicken (三杯雞)
Intensely flavored Taiwanese braised chicken with equal parts sesame oil, soy sauce, and rice wine — finished with Thai basil.
About This Recipe
San Bei Ji (Three Cup Chicken) gets its name from the holy trinity of its sauce: one cup each of sesame oil, soy sauce, and rice wine. These three ingredients, plus garlic, ginger, chili, and a generous fistful of Thai basil, create a sticky, caramelized sauce that clings to every piece of chicken. The fresh basil wilts into the sauce at the end, adding an herbal freshness that lifts the whole dish.
Ingredients
Serves 4
- 1 kgbone-in chicken, cut into pieces
- 1/3 cupsesame oil
- 1/3 cupsoy sauce
- 1/3 cuprice wine (Shaoxing or mijiu)
- 8 clovesgarlic
- 6 slicesfresh ginger
- 3 piecesdried red chili
- 2 tbspsugar
- 2 cupsfresh Thai basil leaves
Instructions
- 1
Fry aromatics
Heat sesame oil in a clay pot or wok over medium heat. Fry garlic cloves and ginger slices until golden and fragrant, about 3 minutes.
- 2
Add chicken
Add chicken pieces and dried chilies. Fry until the skin is lightly browned.
- 3
Add the three cups
Add soy sauce and rice wine. Stir to combine. Add sugar.
- 4
Braise
Cover and cook over medium heat for 15 minutes until chicken is cooked through and sauce has thickened, turning occasionally.
- 5
Add basil and serve
Add Thai basil, stir, cover for 30 seconds until wilted. Serve immediately over white rice.
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Pro Tips
- →
Use bone-in chicken for the best flavor.
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Clay pot adds authentic smokiness — a wok works too.
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Don't substitute regular basil; Thai basil's anise notes are essential.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Use tofu for a vegetarian version
- •
Add mushrooms for extra umami
- •
Make with pork belly instead of chicken
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 4 days. The sauce intensifies overnight.
History & Origin
Three Cup Chicken originated in Jiangxi province, China, but was brought to Taiwan by Mainland Chinese migrants and has become so thoroughly adopted that it's now considered quintessentially Taiwanese. The dish is named for the proportions of its three key sauces.
Frequently Asked Questions
Why sesame oil instead of vegetable oil?
Sesame oil is both the cooking fat and a primary flavor — its nutty richness is fundamental to the dish's character.
Can I use boneless chicken?
Yes, but reduce cooking time to 10 minutes as boneless cooks faster and can dry out.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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