If you’re craving bold, savory flavors with a touch of sweetness and spice, this Taiwanese Three Cup Chicken recipe (San Bei Ji) is exactly what you need.
This dish gets its name from the “three cups” of key ingredients—soy sauce, sesame oil, and Shaoxing wine—creating a deeply flavorful, glossy sauce that coats tender, juicy chicken.
It’s an easy, one-pan meal that comes together in under 30 minutes, making it perfect for a quick weeknight dinner.
What is Three Cup Chicken (San Bei Ji)?
Three Cup Chicken (or San Bei Ji, meaning “three cups” in Chinese) is a classic Taiwanese recipe known for its rich, aromatic sauce and tender, bite-sized pieces of chicken. The “three cups” refer to equal parts soy sauce, sesame oil, and Shaoxing wine, though the actual measurements vary depending on personal preference.
Traditionally, it’s cooked in a clay pot, but a wok or skillet works just as well. The dish is finished with fresh Thai basil, which adds a fragrant, slightly peppery note that makes it truly irresistible.
Why You’ll Love This Taiwanese Three Cup Chicken Recipe
- Incredibly flavorful: The combination of soy sauce, sesame oil, and Shaoxing wine creates a rich, umami-packed sauce with a perfect balance of sweet, savory, and aromatic flavors.
- Quick and easy: This dish comes together in about 30 minutes, making it a great go-to meal for busy weeknights.
- Tender and juicy chicken: Using boneless, skinless chicken thighs ensures every bite is flavorful and succulent.
- Aromatic and bold: Fresh garlic, ginger, and Thai basil take the flavors to the next level, making this dish super fragrant and deeply satisfying.
Ingredients
For the Chicken:
- Boneless, skinless chicken thighs: These stay juicy and tender, absorbing all the flavors of the sauce.
- Salt: Lightly seasons the chicken before cooking.
For the Sauce:
- Sesame oil: Adds a nutty, aromatic richness that enhances the depth of flavor.
- Light soy sauce: Provides a balance of salty umami flavor without overpowering the dish.
- Dark soy sauce: Adds a deeper color and a touch of sweetness for a richer sauce.
- Shaoxing wine: A key ingredient in Taiwanese cooking, this fermented rice wine adds depth and complexity.
- Granulated sugar: Balances the salty and umami flavors with a hint of sweetness.
- Chicken broth: Helps create a flavorful sauce that coats the chicken beautifully.
- Cornstarch: Slightly thickens the sauce, giving it a luscious, glossy texture.
- Vegetable oil: Used for stir-frying the chicken to a golden brown perfection.
- Garlic: Smashed cloves infuse the dish with bold, aromatic flavor.
- Ginger: Adds warmth and a subtle spice that complements the sauce.
- Thai basil leaves: A signature ingredient that brings a fresh, slightly peppery aroma to the dish.
- Chili flakes (optional): Adds a gentle heat for those who like a bit of spice.
How to Make Taiwanese Three Cup Chicken
Prep the Chicken and Sauce
Trim any excess fat from the chicken thighs, then cut them into 1-inch cubes. Transfer to a bowl, sprinkle with salt, and mix well.
In a separate mixing cup, combine sesame oil, light soy sauce, dark soy sauce, Shaoxing wine, sugar, chicken broth, and cornstarch. Stir until the sugar dissolves, then set aside.
Cook the Chicken
Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the chicken and stir-fry for about 4-5 minutes until golden brown on all sides.
Add the smashed garlic and sliced ginger and stir-fry for another 1-2 minutes, until fragrant.
Simmer the Sauce
Pour in the prepared sauce mixture, stirring to coat the chicken evenly. Lower the heat, cover, and let the dish simmer for 10 minutes, stirring occasionally. If the sauce reduces too quickly, add a splash of water to prevent it from drying out.
Add Thai Basil and Serve
Toss in the Thai basil leaves, stirring until just wilted (about 1 minute). Turn off the heat and let the flavors meld for a moment before serving.
Serve hot with steamed white rice for the perfect meal.
Storage
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or gently in a pan over low heat to preserve the flavors.
Tips
- Use chicken thighs for maximum juiciness: Unlike chicken breast, thighs stay tender and absorb the sauce beautifully.
- Don’t skip the Thai basil: It adds a unique, fragrant finish that makes this dish special. If you can’t find Thai basil, regular basil works too.
- Control the heat level: If you like spice, increase the chili flakes or add fresh sliced chilies for an extra kick.
Taiwanese Three Cup Chicken (San Bei Ji)
Equipment
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- ¼ teaspoon salt
- 2 tablespoon sesame oil
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon Shaoxing wine
- 1 tablespoon granulate sugar
- ¼ cup chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 6 cloves garlic smashed
- 2 inch piece of ginger thinly sliced
- 1 cup Thai basil leaves or regular basil
- ½ teaspoon chili flakes optional
Instructions
- Trim excess fat from the chicken thighs then cut into 1-inch cubes. Transfer chicken to a bowl, sprinkle with salt, and mix well.
- In a mixing cup, combine sesame oil, light soy sauce, dark soy sauce, shaoxing wine, sugar, chicken broth, and cornstarch. Mix well and set aside.
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add chicken and sauté until golden brown on all sides, about 4-5 minutes. Add garlic and ginger and stir-fry until fragrant, about 1-2 minutes.
- Pour in the sauce and stir to combine. Lower the heat, cover, and let simmer for 10 minutes, stirring occasionally. If the sauce reduces too quickly, add a splash of water.
- Toss in the Thai basil, stirring until the basil is just wilted, about 1 min, then turn off the heat. Serve hot with steamed white rice.
Kim says
Tried this recipe! It reminds me of home. Great recipe. Thanks
Herman says
Thank you so much!
Sherri says
Just made this and it’s wonderful. A new addition to our chicken options. Great sauce base.
Herman says
Thank you so much!