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Three Cup Chicken — San Bei Ji

Name: Three Cup Chicken — San Bei Ji
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: taiwanese
Ingredients: 800 g bone-in chicken thighs (chopped into pieces); 4 tablespoons soy sauce; 4 tablespoons sesame oil; 4 tablespoons Shaoxing rice wine; 2 tablespoons sugar; 1 head garlic (separated into cloves, unpeeled); 1 thumb fresh ginger (sliced); 3 red chillies dried or fresh; 1 large bunch fresh Thai basil (leaves only)

Sticky, intensely flavoured chicken with one cup each of soy sauce, sesame oil and rice wine, finished with a fragrant pile of Thai basil — Taiwan's most iconic home-cooked dish.

Prep

15 min

Cook

25 min

Servings

Difficulty

Easy

★★★★★

4.9(4,321 ratings)

#three cup chicken#san bei ji#taiwanese#basil#sticky chicken#weeknight

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About This Recipe

San bei ji — three cup chicken — is one of Taiwan's most beloved dishes, named for the original recipe's equal measures of soy sauce, sesame oil and rice wine. Bone-in chicken pieces are coated in a caramelised, sticky sauce of those three ingredients with sugar, garlic and ginger, then finished with an astonishing quantity of fresh Thai basil that wilts in the sauce and perfumes the entire dish. The result is incredibly complex for such a simple preparation: simultaneously sweet, salty, nutty and deeply herbal. It is eaten everywhere in Taiwan, from home kitchens to night market stalls, and is one of the first dishes Taiwanese people cook for homesick cravings when abroad.

Ingredients

Serves 4

800 gbone-in chicken thighs(chopped into pieces)
4 tablespoonssoy sauce
4 tablespoonssesame oil
4 tablespoonsShaoxing rice wine
2 tablespoonssugar
1 headgarlic(separated into cloves, unpeeled)
1 thumbfresh ginger(sliced)
3 red chilliesdried or fresh
1 large bunchfresh Thai basil(leaves only)

Instructions

1
Fry garlic and ginger
Heat sesame oil in a wok or clay pot over medium heat. Add garlic cloves and ginger slices. Fry for 2–3 minutes until fragrant and lightly golden.
Sesame oil has a low smoke point — heat gradually, do not let it smoke heavily.
2
Brown the chicken
Add chicken pieces and brown all over, about 5 minutes over medium-high heat.
3
Add sauces and braise
Add rice wine, soy sauce, sugar and chillies. Stir to coat. Bring to a simmer, cover and cook for 15 minutes until chicken is cooked through and sauce has reduced to a sticky glaze.
4
Add basil and serve
Add the entire bunch of Thai basil leaves. Toss through the sauce — it will wilt immediately. Serve directly from the clay pot or wok over steamed rice.

Pro Tips

→
The quantity of basil looks excessive until it wilts — use a whole large bunch.
→
A traditional clay pot (砂鍋) gives an earthier flavour — a regular wok works well.
→
Serve immediately — the basil loses its fragrance as it sits.
→
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

•
Three cup squid (san bei youyu) is an equally popular variation.
•
Some modern versions reduce the sesame oil to 2 tablespoons to lighten the dish.
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 3 days. The basil will discolour but the flavour remains good. Reheat in a pan.

History & Origin

Three cup chicken is believed to have originated in Jiangxi province China, where the original dish used rice wine, soy sauce and lard. The recipe was brought to Taiwan and evolved — with sesame oil replacing lard and Thai basil added as a finishing herb — into something distinctly Taiwanese. It is one of the most universally loved dishes in Taiwanese cuisine and has spread to Chinese restaurants worldwide.

Frequently Asked Questions

Can I use boneless chicken?

Boneless thighs work well — reduce cooking time to 12 minutes. However, bone-in pieces give more flavour to the sauce and are traditional.

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.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Nutrition Facts

Per serving (340g / 12.0 oz) · 4 servings total

Calories520kcal

Protein42g

Carbohydrates12g

Fat30g

Fiber1g

Protein42g

Carbs12g

Fat30g

Time Summary

Prep time15 min

Cook time25 min

Total time40 min

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About This Recipe

Ingredients

Serves 4

800 gbone-in chicken thighs(chopped into pieces)

4 tablespoonssoy sauce

4 tablespoonssesame oil

4 tablespoonsShaoxing rice wine

2 tablespoonssugar

1 headgarlic(separated into cloves, unpeeled)

1 thumbfresh ginger(sliced)

3 red chilliesdried or fresh

1 large bunchfresh Thai basil(leaves only)

Instructions

Fry garlic and ginger

Heat sesame oil in a wok or clay pot over medium heat. Add garlic cloves and ginger slices. Fry for 2–3 minutes until fragrant and lightly golden.

Sesame oil has a low smoke point — heat gradually, do not let it smoke heavily.

Brown the chicken

Add chicken pieces and brown all over, about 5 minutes over medium-high heat.

Add sauces and braise

Add rice wine, soy sauce, sugar and chillies. Stir to coat. Bring to a simmer, cover and cook for 15 minutes until chicken is cooked through and sauce has reduced to a sticky glaze.

Add basil and serve

Add the entire bunch of Thai basil leaves. Toss through the sauce — it will wilt immediately. Serve directly from the clay pot or wok over steamed rice.

Pro Tips

→

The quantity of basil looks excessive until it wilts — use a whole large bunch.

→

A traditional clay pot (砂鍋) gives an earthier flavour — a regular wok works well.

→

Serve immediately — the basil loses its fragrance as it sits.

→

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

•

Three cup squid (san bei youyu) is an equally popular variation.

•

Some modern versions reduce the sesame oil to 2 tablespoons to lighten the dish.

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.