Easy Three Cup Chicken (三杯雞) - Taiwanese Sanbeiji

Three Cup Chicken (三杯雞) is one of those classic Taiwanese dishes that's simple, bold, and incredibly satisfying. Juicy chicken is cooked with garlic, ginger, soy sauce, rice wine, and sesame oil, then finished with fresh basil for that signature aroma!

Jump to:

• About the dish
• Two Ways to Make Three Cup Chicken
• About the Ingredients
• How to cook Taiwanese Three Cup Chicken (Step by Step)
• Storage & Reheating
• Frequently Asked Questions
• Taiwanese Three Cup Chicken Recipe (三杯鷄)
• More Delicious Taiwanese Recipes to try!
• Pin for later!

As some of you might already know, I'm a Taiwanese-American. Growing up, my mom enrolled me in Chinese School - it wasn't like regular school, just a 2-hour class on Saturdays where we learned Mandarin and Chinese literature.

One of my fondest memories from that time was grabbing dinner with my mom afterward. I always had to order Three Cup Chicken (三杯雞, also known as sanbeiji) - it was (and still is) one of my favorite comfort dishes.

I've made this both as a quick stir fry with boneless chicken and as a more traditional braised version with bone-in chicken - both are delicious, just slightly different in technique and cooking time.

About the dish

Three Cup Chicken is called "three cup" because it traditionally uses three key ingredients: soy sauce, rice wine, and sesame oil.

The "cups" are figurative - we're not actually adding full cups of each - but the balance of these ingredients is what gives the dish its signature flavor.

Two Ways to Make Three Cup Chicken

There are a couple different ways to make Three Cup Chicken depending on the cut of chicken and cooking style:

Stir Fry Style (Boneless Chicken):

• Uses boneless chicken thighs
• Cooks faster
• Less liquid, sauce reduces quickly
• More like a classic stir fry

Braised Style (Bone-In Chicken):

• Uses bone-in chicken (like drumsticks)
• Takes longer to cook
• Releases more liquid - more of a braise
• Deeper flavor and more tender

Both versions are great - it just depends on whether you want something quick or something a bit more traditional.

About the Ingredients

Chicken

Traditionally, Three Cup Chicken is made with bone-in chicken (often chopped drumsticks), which gives the dish more flavor and juiciness.

For convenience, you can also use boneless chicken thighs, which cook faster and are easier to prepare. Both work well - it just depends on your preference.

Soy Sauce

Light soy sauce (生抽) is the most commonly used and adds saltiness and flavor.

Dark soy sauce (老抽) is thicker and slightly less salty, often used for color. You can use either or a mix depending on your preference.

Rice Wine

Michiu (Taiwanese rice wine) is traditionally used and has a higher alcohol content.

You can substitute with Shaoxing wine or even dry sherry if needed.

Sesame Oil

There are a couple different types of sesame oil:

Light sesame oil (untoasted) can be used as a cooking oil, though it's less commonly used in Chinese home cooking.

Dark sesame oil (toasted) is made from toasted sesame seeds and has a strong, nutty aroma. It has a lower smoke point, so it's best added toward the end of cooking or used as a finishing oil.

For this dish, dark sesame oil is traditionally used. Even though it is cooked, it's added later so it keeps its aroma and doesn't become bitter.

Basil

Thai basil is traditionally used and gives the dish its signature aroma.

If you can't find it, Italian basil works as a substitute.

Chili Peppers (Optional)

Chili peppers are optional, but add a nice bit of heat if you like a little spice.

How to cook Taiwanese Three Cup Chicken (Step by Step)

First gather your ingredients:

• 2 tablespoon vegetable oil
• 2 inch ginger, sliced thin
• 8-10 cloves garlic (whole)
• 1 lb chicken (bone-in drumsticks, chopped OR boneless chicken thighs)
• 3 tablespoon rice wine
• 3 tablespoon soy sauce
• 1 tablespoon rock sugar (or brown sugar)
• 3 tablespoon dark sesame oil
• Salt, to taste
• 1 cup basil leaves
• 1-2 red chili peppers (optional)

Start with aromatics

Heat a wok or large pan over medium-high heat and add oil.

Add ginger and cook until lightly browned. Add garlic and red chili peppers if using, and stir fry until fragrant.

(Tip: Don't let garlic sit too long before adding chicken to avoid burning.)

Add chicken

Add chicken and stir fry to combine. Cook until the outside is no longer pink.

Add sauce

Pour in rice wine and stir. Add soy sauce and sugar, stirring until sugar dissolves.

Simmer (cook through)

Lower heat to medium and let cook until chicken is fully cooked:

• Boneless: 5-7 minutes
• Bone-in: 10-15 minutes

Add sesame oil + reduce

Add sesame oil and stir.

Cook uncovered to reduce sauce until glossy and coating the chicken.

(If sauce looks watery, increase heat - this is normal, especially with bone-in chicken.)

Finish

Add basil and stir for ~20 seconds until wilted.

Taste and adjust salt if needed.

Remove from heat and serve!

Storage & Reheating

Storage:

• Let the Three Cup Chicken cool to room temperature before storing.
• Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
• For longer storage, freeze in freezer-safe containers for up to 2 months.

Reheating:

• Stovetop (best method): Add the chicken and sauce to a pan with a splash of water (about 1-2 tablespoons). Warm over medium heat until heated through, stirring occasionally.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat in 30-second intervals until warmed through. Stir between intervals to keep the chicken moist.
• From frozen: Thaw overnight in the fridge, then reheat using one of the methods above.

The sauce may thicken or separate slightly after storing - just add a splash of water while reheating and stir to bring it back together.

Frequently Asked Questions

How do I know when the chicken is cooked through?

The chicken should be fully opaque inside with no pink remaining, and juices should run clear.

Boneless chicken typically takes about 8-12 minutes total, while bone-in chicken may take 15-20 minutes depending on size.

Can I add chili peppers?

Yes! Chili peppers are optional, but they add a nice bit of heat. Just slice and add them during cooking along with the chicken or during the simmering step.

Can I make this ahead of time?

Yes - Three Cup Chicken reheats very well. The sauce may thicken slightly after storing, so just add a splash of water when reheating to loosen it back up.

What if I don't have Taiwanese rice wine (michiu)?

You can substitute with Shaoxing wine or even dry cooking sherry in a pinch. The flavor will be slightly different, but still delicious.

Do I have to use Thai basil?

Thai basil is traditional and gives the dish its signature aroma, but you can substitute with Italian basil if needed.

Why add sesame oil at the end?

Toasted sesame oil has a strong aroma and lower smoke point, so adding it toward the end helps preserve its flavor and prevents it from becoming bitter.

More Delicious Taiwanese Recipes to try!

• If you haven't had Taiwanese Beef Noodle Soup, you have to try it now! It's a rich and comforting dish featuring tender braised beef, noodles, and a broth infused with soy sauce, spices and more!
• Love pork chops? Then you gotta try this Taiwanese Pork Chop! Tender pork loin chops marinated with soy sauce, garlic, rice wine, and lightly coated with sweet potato starch! Pan fried to golden perfection!
• Have you ever had Taiwanese Spring Rolls? They're like the Taiwanese version of a burrito! It's got many delicious tasty ingredients such as meat and veggies and usually also grounded peanuts wrapped in a thin soft crepe.
• Don't forget your veggies! If you want to try more different vegetables, check out Taiwan Bok Choy!

Pin for later!