Ever heard of Three Cup Chicken and wondered what the fuss is all about? I certainly did before I fell head over heels for this aromatic, flavor-packed dish. Three Cup Chicken (or San Bei Ji in Mandarin) is one of those recipes that’ll make your kitchen smell so good, your neighbors might “accidentally” drop by around dinner time!
As someone who’s cooked this dish countless times, I’m excited to share everything you need to know about this Taiwanese culinary treasure that has stolen the hearts of food lovers worldwide.
The Basics: What Exactly is Three Cup Chicken?
Three Cup Chicken is a popular Taiwanese dish featuring tender chicken pieces cooked in a richly reduced sauce made from three key ingredients soy sauce, rice wine, and sesame oil. The name “Three Cup” refers to the traditional recipe that used a cup each of these three ingredients – though don’t worry, modern recipes have scaled this down significantly!
The dish is characterized by its sticky, caramelized sauce that clings to each piece of chicken and its wonderful aromatic profile from basil, ginger, and garlic. It’s comfort food at its finest – deeply savory with hints of sweetness and incredible depth of flavor.
A Bit of History: Origins of Three Cup Chicken
Like many beloved dishes Three Cup Chicken comes with some fascinating origin stories
-
Taiwanese Heritage: While hugely popular in Taiwan, the dish actually has its roots in China’s Jiangxi province, particularly among the Hakka people who later introduced it to Taiwan.
-
The Heroic Tale: One compelling story traces back to the Song dynasty and national hero Wen Tianxiang. When Wen was imprisoned by Kublai Khan’s Yuan armies, a sympathetic prison warden supposedly created this dish for him before his execution, using the limited ingredients available.
-
The Name’s Origin The “three cups” traditionally referred to equal measures of the three key ingredients soy sauce, rice wine, and sesame oil However, some versions suggest it was actually soy sauce, sesame oil, and sugar!
The dish has evolved over time, with the Taiwan variant developing a more simplistic, non-spicy flavor profile compared to the more complex, spicier Jiangxi version.
Why You’ll Love Three Cup Chicken
I gotta tell you, there are so many reasons to fall in love with this dish:
- One-pot wonder: Everything gets cooked in a single wok or pot
- Simple ingredients: Nothing fancy required
- Quick cooking time: Ready in about 30-40 minutes
- Crowd-pleaser: Even picky eaters tend to love it
- Versatile: Works with different proteins if chicken isn’t your thing
- Mind-blowing flavor: Seriously, it’s just SO good
Key Ingredients for Authentic Three Cup Chicken
While modern recipes have adjusted the proportions, the essential components remain the same:
The Three Cups (Base Ingredients):
- Soy sauce – Provides the savory umami foundation
- Rice wine (typically Shaoxing wine or mijiu) – Adds aromatic tanginess
- Sesame oil – Contributes a rich, nutty fragrance
Aromatics and Additions:
- Chicken – Traditionally bone-in pieces for maximum flavor
- Ginger – Fresh slices add warmth and pungency
- Garlic – Sliced cloves become fragrant and sweet when cooked
- Thai basil – The secret weapon! Adds an anise-like flavor that makes this dish special
- Sugar – Just a touch to balance the flavors
- Dried chili – Optional for heat, depending on your preference
How Three Cup Chicken is Made
The magic of Three Cup Chicken lies in its cooking method:
-
Infuse the oil: Start by heating sesame oil with aromatics like ginger, garlic, and dried chili to create a fragrant base.
-
Sear the chicken: Add chicken pieces and cook until golden brown on all sides.
-
Add the liquids: Pour in the soy sauce, rice wine, a bit of sugar, and a splash of water.
-
Simmer and reduce: Cover and simmer until the chicken is tender (about 15-20 minutes).
-
The final reduction: Uncover and increase heat to rapidly reduce the sauce until it becomes thick and glossy, clinging to the chicken.
-
Finish with basil: Add fresh Thai basil at the very end, letting it wilt into the dish.
What makes this dish special is that it’s cooked until ALL the sauce evaporates and is absorbed by the chicken. When served properly, the chicken should be sizzling—even popping—on the cusp of burning! This gives it a crispy exterior with tender, flavorful meat inside.
Regional Variations and Adaptations
While the core concept remains the same, Three Cup Chicken has several variations:
- Taiwanese style: Generally less spicy, with an emphasis on the fragrant Thai basil
- Jiangxi style: The original version, typically spicier and more complex in flavor
- Protein swaps: Some cooks substitute the chicken with pork, frog, or tofu
- Veggie additions: Modern versions might add bell peppers or mushrooms for color and texture
- Scallion variation: Some recipes, particularly family versions, add lots of scallions cut into 2-inch pieces
My grandma adds extra ginger and a bit more sugar than most recipes call for, and honestly, it’s pretty much the best thing ever.
Commonly Asked Questions About Three Cup Chicken
Is Three Cup Chicken spicy?
Traditional Three Cup Chicken isn’t particularly spicy. The Taiwanese version is typically mild, though you can add dried chili if you want some heat.
Can I use boneless chicken?
Absolutely! While bone-in pieces (like wings or thighs) add more flavor, boneless chicken works great for convenience. Just adjust your cooking time slightly.
What if I can’t find Thai basil?
While Thai basil really makes this dish special with its anise-like flavor, you can substitute regular Italian basil in a pinch. The flavor will be different but still delicious.
Is this dish gluten-free?
Not typically, due to the soy sauce. However, you can easily make it gluten-free by substituting with tamari or gluten-free soy sauce.
How do I serve Three Cup Chicken?
Three Cup Chicken is traditionally served with steamed rice to soak up all those amazing flavors. It’s typically part of a family-style meal alongside other dishes.
My Personal Three Cup Chicken Recipe
After trying countless versions, here’s my go-to recipe that’s been battle-tested at many dinner parties:
Ingredients (serves 4-6):
- 2¼ pounds chicken wings, cut at the joint
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 6 slices fresh ginger
- 5 garlic cloves, sliced
- 1 dried chili, halved (optional)
- ¼ cup warm water
- ¼ cup Shaoxing wine
- 2-5 teaspoons dark soy sauce (depending on how dark you want it)
- 1½ tablespoons light soy sauce
- 2 teaspoons sugar
- 1 bunch Thai basil leaves
Instructions:
-
Heat both oils in a wok over medium heat. Add ginger, garlic, and chili, allowing them to infuse the oil for 2 minutes.
-
Increase heat to high and add chicken wings in a single layer. Sear until golden brown on both sides.
-
Add water, wine, both soy sauces, and sugar. Stir to combine.
-
Cover the wok, reduce heat to medium, and simmer for 15 minutes until chicken is cooked through.
-
Remove lid and increase heat to high. Stir frequently while the sauce reduces to a thick glaze that coats the chicken.
-
Toss in Thai basil, stirring until just wilted (about 30 seconds).
-
Serve immediately with steamed rice.
Pro tip: Don’t skimp on the basil! It’s what makes this dish truly special.
Health and Nutrition Considerations
Three Cup Chicken can be a relatively healthy dish, especially when made with lean cuts of chicken. Here’s a quick nutritional breakdown per serving (based on standard recipes):
- Calories: Approximately 290 kcal
- Protein: 18g
- Fat: 21g
- Carbohydrates: 4g
- Sodium: 430mg
To make it healthier, you can:
- Use less oil
- Opt for low-sodium soy sauce
- Choose skinless chicken pieces
- Serve with brown rice or cauliflower rice
Why Three Cup Chicken Has Stood the Test of Time
In my opinion, what makes Three Cup Chicken so enduringly popular is its perfect balance of simplicity and complexity. The ingredients are straightforward, but the flavors are anything but. It’s the kind of dish that makes people close their eyes and savor each bite.
It’s also incredibly adaptable to modern tastes and dietary preferences while staying true to its roots. Whether you’re a meat-lover or vegetarian, spice-enthusiast or mild-food fan, there’s a version of Three Cup Chicken that will work for you.
Final Thoughts
The first time I made Three Cup Chicken, I was blown away by how such simple ingredients could create something so complex and satisfying. My kitchen smelled amazing, and the dish disappeared in minutes. Even my picky brother-in-law asked for seconds!
Have you tried Three Cup Chicken before? If not, what are you waiting for? This might just become your new favorite weeknight meal!
P.S. Don’t forget the Thai basil—seriously, it makes ALL the difference!
Three Cup Chicken (三杯鸡)
- 2 lbs (900 g) chicken wings
- 1/4 cup sesame oil
- 3 ” (8 cm) ginger , thinly sliced
- 16 cloves garlic , lightly smashed
- 6 dried chili peppers
- 1/3 cup Shaoxing wine (or dry sherry)
- 1/3 cup soy sauce
- 3 tablespoons brown sugar (or regular sugar)
- 1 bunch basil , stems removed (*Footnote 1)
- In a 12” heavy-bottomed wide skillet (*Footnote 2) heat the sesame oil over low heat and add the ginger. Slowly fry the ginger until it begins to brown and curl on the edges, about 10 minutes.
- Add the garlic and dried chili peppers. Cook until the garlic turns light golden, another 5 minutes.
- Turn the heat up to a medium-low (be careful not to turn the heat too high or the sesame oil will burn and become bitter). Move all the aromatics to the side of the pan and add the chicken in a single layer. Rearrange the aromatics on top of the chicken to prevent from burning, if needed. If you have trouble fitting all the chicken, you can remove the aromatics and add them back later.
- Cook the chicken, undisturbed, until lightly browned, 5 to 7 minutes. Flip the chicken and cook until browned on the other side, another 5 to 7 minutes.
- Add the Shaoxing wine and use a wooden spatula to scrape any brown bits off the bottom of the pan. Add back the aromatics if you removed them previously. Gently stir everything together.
- Add the soy sauce and sugar and stir again to coat all the chicken pieces.
- Bring the liquid to a boil, then reduce the heat to low or medium-low. Simmer covered for 40 minutes. Stir and toss occasionally to coat the chicken and check on the consistency of the sauce.
- After 40 minutes, remove the lid. The sauce should have thickened and coated the chicken very well. If the sauce is still watery, cook uncovered for a few more minutes. Stir frequently to prevent sticking.
- Add the basil. Stir and cook for another 2 minutes or so. Once the sauce is thick and glossy, transfer the chicken to a big serving plate.
- Serve hot over steamed rice as a main dish.
- Thai basil if possible, other basil will work fine.
- You can use a wok or dutch oven to cook this recipe, as well. I prefer to use a large skillet or wok over a dutch oven because it reduces the sauce faster and creates the perfect caramelized result. If you use a dutch oven, you might need to leave the pot uncovered longer at the end of the cooking to reduce the sauce.
Chinese Cooking Made Easy
Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you how and why they work. You’ll quickly start to cook better Chinese food in your own kitchen.
3 Cup Chicken – A Super Quick Dinner Idea!
FAQ
What is 3 cup chicken?
This 3 cup chicken (三杯鸡 Sān bēi jī) is one of the most classic Taiwanese recipes that I used to love. The name itself comes from the three key ingredients: the rice wine, toasted sesame oil, and dark soy sauce, while the “cups” refer to the equal ratio instead of literal measurement.
How do you cook three cup chicken?
Served with rice to absorb all its sauce, Three Cup Chicken is a pungent, lipsmacking main course. Pair it with a simple sautéed vegetable side for a hearty and satisfying meal. Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chiles and cook until very fragrant, about 1 minute.
What is a Taiwanese 3 cup chicken?
A true and authentic Taiwanese three cup chicken calls for basil leaves, the soul of the dish that lends an exotic aroma and minty nuance to the taste. Taiwanese also love all sorts of “three cup” recipes, for example three cup squid (三杯小卷), tofu, mushrooms or eggplant. All of them are delicious!
Why is it called 3 cup chicken?
Three cup chicken is named for the equal parts of its three main flavoring ingredients: sesame oil, soy sauce, and rice wine. While the original recipes may have used literal “cups” of these ingredients in equal ratios, the name refers to the balanced proportion of these components rather than an exact measurement.
What is 3 cups of chicken?
San bei ji—literally “three-cup chicken,” for the plentiful sesame oil, soy sauce and rice wine it contains—is one of Taiwan’s most beloved dishes for a good reason. Something magical happens when you combine sesame oil, soy sauce, rice wine, garlic, ginger, basil, and chicken.
What is a three-cup chicken Chinese food?
It’s called 3 Cup Chicken because the original Taiwanese recipe calls for equal parts cooking wine, soy sauce and sesame oil. As long as you keep those ingredients in that ratio (just enough total volume for braising), it should turn out fine. With the addition of the other ingredients, of course.
What does Taiwanese three-cup chicken taste like?
It’s savory, yet sweet at the same time. There’s a slight hint of spiciness and also the fragrance of the red basil leaves. I like to serve this with plenty of white rice (I love having the sauce from this dish with the rice) and usually a plain garlic stir fry of an Asian vegetable.