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Taiwanese 3 Cup Chicken Recipe (San Bei Ji)

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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.

One of my favorites classic Taiwanese dish and it's called 3 Cup Chicken. It's sweet and savory at the same time with a hint of spice and the aroma of basil leaves.

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I actually love the sauce and normally add it to steamed rice (I love having the sauce from this dish with the rice) and I could literally live with this kind of food.

It's savory, yet sweet at the same time and the flavors really pair well all together. There's a slight hint of spiciness and also the fragrance of the fresh basil leaves.

One of my favorites classic Taiwanese dish and it's called 3 Cup Chicken. It's sweet and savory at the same time with a hint of spice and the aroma of basil leaves.

Why basil leaves

You can purchase basil leaves at your local Asian market. I actually grow my own in our backyard, they are so easy to grow and maintain.

I love basil leaves because they add more fragrance and kick to the dish due to its anise-y, sweet smell flavors. I add them to my favorite Asian dishes and is the key to making great pesto and spaghetti sauce.

One of my favorites classic Taiwanese dish and it's called 3 Cup Chicken. It's sweet and savory at the same time with a hint of spice and the aroma of basil leaves.

Tips:

  1. If you're a garlic lover like me, don't skimp on the garlic cloves, you'll love being able to eat the garlic whole.
  2. Use roasted sesame oil which yields a slightly sweet and intense nutty taste that adds depth to this dish. Roasted sesame oil has a dark color than regular sesame oil, and it's a bit expensive but worth it.

Check out this 3 cup chicken recipe adapted to my personal preference.

Ingredients

  • 5 lbs. chicken drumsticks cut into bite-sized pieces
  • 15 - 20 cloves of garlic peeled
  • 10 - 12 sliced ginger
  • 2 pcs red chilies or 1 tablespoon chili flakes
  • 2 cups fresh basil leaves

For the Sauce:

  • ¼ cup dark sesame oil (or toasted sesame oil)
  • ⅛ cup dark soy sauce
  • ⅛ cup light/thin soy sauce
  • ¼ cup rice wine
  • 3 tablespoon brown sugar (adjust if you want it sweeter)
  • ½ cup water

While browning the chicken take the garlic and ginger off from the pan to avoid getting charred. Set aside.

Step by step instructions

For the Chicken (Optional):

Step 1

Cut the chicken into pieces and rub them with baking soda. (*this is optional but will make the chicken more tender).

Step 2

Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set them aside.

Browning the Chicken:

Step 3

Heat up a pan over medium-high heat, add some oil. Saute the ginger until aromatic. Add the garlic and stir quickly. Chuck in the chicken and fry for about 5-6 minutes or until golden brown.

Step 4

Keep it on med-low heat, otherwise, the meat will be tough.

TIP: While browning the chicken take the garlic and ginger off from the pan to avoid getting charred. Set aside.

Mixing the Sauce:

Step 5

Mix all the sauce ingredients. Set aside. After the chicken turned brown, put the garlic and ginger back and add the sauce mixture.

Step 6

Cover the pan and let it boil. Turn down the heat to low to cook down the sauce. Let it cook, uncovered, until sauce thickens, about 20-30 minutes. Once the sauce is reduced, we're almost done.

Adding the Basil:

Step 7

Once the sauce thickens, turn the heat back up to med-high and add the fresh basil leaves giving them a quick stir, cook for another 1 minute.

Once the sauce thickens, turn the heat back up to med-high and add the fresh basil leaves giving them a quick stir, cook for another 1 minute.

Step 8

Transfer to a serving bowl and serve hot over steamed rice.

Notes

I suggest using roasted sesame oil (dark sesame oil). This is a bit expensive but the flavor is strong and intense compare to regular sesame oil.

Once the sauce thickens, turn the heat back up to med-high and add the fresh basil leaves giving them a quick stir, cook for another 1 minute.

Full Recipe

One of my favorites classic Taiwanese dish and it's called 3 Cup Chicken. It's sweet and savory at the same time with a hint of spice and the aroma of basil leaves.

3 Cup Chicken Recipe

4.45 from 9 votes
Pin Recipe
3 Cup Chicken. It's sweet and savory at the same time with a hint of spice and the aroma of basil leaves. It's best to serve with rice (put sauce on top of rice).
Servings: 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients:

  • 5 lbs. chicken drumsticks cut into bite-sized pieces
  • 15 - 20 cloves of garlic peeled
  • 10 - 12 sliced ginger
  • 2 pcs red chilies or 1 tablespoon chili flakes
  • 2 cups fresh basil leaves

For the Sauce:

  • ¼ cup dark sesame oil (or toasted sesame oil)
  • ⅛ cup dark soy sauce
  • ⅛ cup light/thin soy sauce
  • ¼ cup rice wine
  • 3 tablespoon brown sugar (adjust if you want it more sweet)
  • ½ cup water

Watch the Video:

Instructions:

For the Chicken (Optional):

  • Cut the chicken into pieces and rub them with the baking soda. (*this is optional but will make the chicken more tender).
  • Set aside for 10 minutes before rinsing the chicken off with water.
  • Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

Mixing the Sauce:

  • Mix all the sauce ingredients. Set aside.

Browning the Chicken:

  • Heat up a pan over medium-high heat, add some oil. Saute the ginger until aromatic. Add the garlic and stir quick. Chuck in the chicken and fry for about 5-6 minutes or until golden brown.
  • Keep it on med-low heat, otherwise, the meat will be tough.
    TIP: While browning the chicken take the garlic and ginger off from the pan to avoid getting charred. Set aside.
  • After the chicken turned brown, put the garlic and ginger back and add the sauce mixture.
  • Cover the pan and let it boil. Turn down the heat to low to cook down the sauce.
  • Let it cook, uncovered, until sauce thickens, about 20-30 minutes.
  • Once the sauce is reduced, we're almost done.

Adding the Basil:

  • Once the sauce thickens, turn the heat back up to med-high and add the fresh basil leaves giving them a quick stir, cook for another 1 minute.
  • Transfer to a serving bowl and serve hot over steamed rice.

Notes:

1.) I suggest using the roasted sesame oil (dark sesame oil). This is a bit expensive but the flavor is strong and intense compare to regular sesame oil.

Nutrition Information:

Calories: 766.57kcal | Carbohydrates: 15.35g | Protein: 70.39g | Fat: 44.21g | Saturated Fat: 10.66g | Sodium: 847.05mg | Fiber: 1g | Sugar: 6.55g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: entree
Cuisine: Asian
Keywords: 3 cup chicken, 3 cup chicken recipe, 3 cups chicken, san bei chicken, taiwanese 3 cup chicken, three cup chicken recipe, three cups chicken, three cups chicken recipes

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Reader Interactions

Comments

  1. Robin Atkinson says

    I so love this chicken, they look so tasty and flavorful. I cant wait to try this..

  2. Agnes Vazhure says

    Oh, my goodness!! This 3 cup chicken recipe looks really delicious. It makes my mouth-watering and I feel so hungry right now. I am looking forward to trying this recipe. Will pinned this.

  3. Nicole Flint says

    The glaze/sauce on the chicken looks so amazing! It's the perfect balance between sweet and salty!

  4. Jenny says

    This looks so tasty it's on my must make pronto list! Thanks for sharing the great recipe. I haven't had anything Taiwanese yet.

  5. Calleigh says

    hi Nati,
    Actually, this is not spicy at all, even my picky eater kid loves this dish and he doesn't eat spicy food at all.

  6. Ellie Plummer says

    I have never tried Taiwanese cuisine but this looks so delicious. I would definitely love to try this.

  7. Elizabeth O says

    I am a veggie but even with a simple swap I could enjoy this recipe, it really looks incredible!

  8. Tanvi Rastogi says

    My husband would love this ... I will have to give it a shot.

    ❥ tanvii.com

  9. Nati says

    the pictures are mouth-watering! While my hubby and I enjoy spicy recipes, none of my children do, so I either have to adapt the recipe or prepare two different dishes 🙁 Do you think I could leave the spicy ingredients out or replacing them? what do you suggest?

  10. Susannah says

    Oh yum!!! I grew up in Taiwan so this is like a little taste of home. 😉

  11. Elizabeth says

    What a delicious sounding recipe! I'll have to try this for my family soon as I think they'll really like it. I wonder why the calorie content is so high though?

  12. Calleigh says

    hi Alicia,
    Sure, any protein will do using this kind of sauce mixture. This dish is really easy to tackle.

  13. Alicia says

    Oh Yum! That sauce on this looks amazing. This recipe looks delicoius - but I would like to try that sauce on tofu! - or shrimp!

  14. Victoria says

    Yummy! Would love to eat this with white rice. It's also simple to make as I don't do complicated. I'm not so domesticated

  15. Preet says

    The recipe sounds magnificent. I love spicy food and this looks delicious! I do like the Taiwanese food and buy it from my local restaurant, I would love to try this myself.

  16. Esme Sy says

    I feel the same, I can eat them everyday without hesitation. I love garlic, so I'll have those loaves whole!

  17. Amy-Lynn Vautour says

    OMG THAT LOOKS DELICIOUS! This looks like a must try. I've wanted to try tai food for some time but haven't has an opportunity.

  18. kristy says

    This is absolutely a magnificent recipe, and it takes less time to make. I am Asian food lover as always.

  19. Erica D Ardali says

    I am not afan of spicy food, however this looks delicious! I've never tried Tiwanese food before but now I'm inspired to give it a try

  20. Evelyn, Path of Presence says

    Well now, my mouth is watering and my tummy grumbling. This looks absolutely delicious! Your explanation at the beginning is fascinating. Thank you! xo Evelyn, Path of Presence

  21. Deepika says

    This looks so delicious. I am in love the flavors in there. This goes in the Must-Try list.

  22. Jennifer says

    This sounds like the perfect family meal! Simple and my kids would love these flavors!!

  23. prasanna hede says

    never tried something like this but definitely looks delicious! sounds perfect for weekend!

  24. Dannii says

    That chicken looks perfectly cooked and I am loving all the flavours going on. Especially all the ginger.

  25. Allison - Celebrating Sweets says

    So many great flavors in this! I can't wait to try it.

  26. Joanna says

    I can imagine how delicious this recipe is. I love Asian flavors and toasted sesame seeds oils is one of my favorites when I cook noodles. I will definitely give this recipe a try!

  27. Traci says

    These look absolutely scrumptious! Just in time for the Super Bowl...these are perfect game day food! Thanks for sharing 🙂

  28. Dana says

    This is SO hearty and delicious, and the flavors are absolutely amazing! Total finger-lickin' lip-smackin' goodness.

  29. Calleigh says

    Hi Diana,
    Sure, you can use maple syrup instead of brown sugar though I never tried it, I guess the taste would be the same.

  30. Demeter says

    Oh yes, savory yet sweet dishes are the best! And woohoo for garlic lovers! 🙂

  31. Diana says

    Thanks for explaining where the name comes from, that's really simple and interesting. Can I use maple syrup instead of brown sugar?

  32. Liz says

    I've never tried any Taiwanese recipes but this looks really yummy!

4.45 from 9 votes (9 ratings without comment)