Three Cup Chicken Wings

I absolutely love Three Cup Chicken (三杯雞)! It's one of those dishes that instantly makes me crave a big bowl of rice. For this version, I use chicken wings instead of chopped chicken pieces, and honestly, it's amazing! Juicy, finger-licking good, and simmered in that rich, fragrant sauce with soy sauce, rice wine, sesame oil, garlic, ginger, and basil.

Jump to:

• What is Three Cup Chicken?
• About the Ingredients
• How to make Three Cup Chicken Wings?
• Storage & Reheat
• Frequently Asked Questions
• Three Cup Chicken Wings Recipe
• More Delicious Asian Appetizer Recipes!
• Pin for later

What is Three Cup Chicken?

The name Three Cup Chicken (三杯雞, San Bei Ji) comes from the "three cups" of core ingredients used to flavor the dish: soy sauce, rice wine, and sesame oil. While the actual measurements don't have to be exactly one cup each, the idea is that these three ingredients form the base of the sauce.

This dish has deep roots in Taiwanese cuisine and is known for its bold, fragrant flavor. The combination of ginger, garlic, and fresh basil simmering in the sauce creates a rich aroma that fills the kitchen. Traditionally, it's cooked in a clay pot to concentrate the flavors, though a wok or skillet works just as well at home.

If you want the original Three Cup Chicken recipe it is here! This recipe we are making chicken wings Three Cup style.

About the Ingredients

Chicken wings - Juicy, flavorful, and perfect for soaking up the sauce. The skin crisps up nicely when seared, while the meat stays tender and succulent as it simmers.

Soy sauce - Brings salty umami depth that ties the whole dish together. It not only seasons the chicken but also caramelizes slightly in the pan for extra richness.

Rice wine (Michiu or Shaoxing wine) - Adds complexity and helps tenderize the meat. The slight sweetness balances the saltiness of soy sauce and rounds out the flavor.

Sesame oil - Nutty and aromatic, one of the "three cups." When heated, it perfumes the dish with that distinct Taiwanese flavor that makes this recipe so special.

Ginger & Garlic - The flavor base that makes the sauce sing. They infuse the oil and sauce with warmth, spice, and depth that cut through the richness of the chicken.

Basil - Fresh basil leaves add a burst of fragrance at the end! It is one of my fave things about this dish! I used basil we grew from our garden:

How to make Three Cup Chicken Wings?

First gather your ingredients:

• 2 tablespoon vegetable oil
• 2 inch ginger, sliced very thinly
• 1 lb chicken wings
• 3 tablespoon rice wine
• 3 tablespoon soy sauce
• 1 tablespoon rock sugar (or brown sugar)
• 3 tablespoon dark sesame oil (aka black sesame oil)
• Salt, as desired
• 1 cup basil leaves, stems removed

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

Once the oil is hot, add the thinly sliced ginger and spread evenly. Allow it to cook for about a minute, and then flip to the other side. The ends of the ginger should start to brown and curl a little.

Add the chicken and allow it too cook on one side until browned, and then flip to other side.

Pour rice wine in to wok or pan, and continue to stir fry until the chicken is almost cooked completely. Then add soy sauce, and stir to mix well.

Add sugar to the wok or pan, and continue to stir fry and allow the sugar to melt completely.

Now we will add the dark or black sesame oil. Stir fry to mix everything together.

Let it cook a couple minutes or until chicken is cooked thoroughly, stirring occasionally. As you do this, the sauce should start to condense.

Final step, add salt as desired, and then the fresh basil leaves, and stir to combine for only about 20 seconds. This is apparently the perfect amount of time according to my mom.

Remove from heat and serve!

Storage & Reheat

• Storage - Let the wings cool completely, then store them in an airtight container in the fridge for up to 3-4 days.
• Reheat - Warm them in a skillet or wok over medium heat for the best flavor and texture. Add a splash of water if the sauce thickened too much in the fridge. Microwave in 30-second bursts if you're in a hurry, but the basil won't be as fragrant.
• Freezing - Not recommended, since basil loses its aroma and the wings don't reheat as well after freezing.

Frequently Asked Questions

Can I use boneless chicken instead of wings?
Yes! Boneless thighs are the most common substitute and work beautifully - they'll soak up the sauce while staying juicy.

What kind of rice wine should I use?
Taiwanese michiu (rice cooking wine) is traditional, but Shaoxing wine is a good alternative. Avoid using sweet mirin, as it changes the flavor too much.

Can I make this spicy?
Absolutely! Toss in some dried chilies, fresh red chili peppers, or finish with a spoonful of chili oil for extra heat.

Which basil is best?
Taiwanese basil (九層塔) is ideal, but Thai basil is a great substitute and easier to find. If you can only get sweet Italian basil, it will still work, just with a milder flavor.

More Delicious Asian Appetizer Recipes!

• Air Fryer Chinese Chicken Wings - Crispy, savory wings marinated in a Chinese-style sauce and air-fried to perfection in under 20 minutes. Fast, flavorful, and finger-licking good.
• Homemade Sushi - Ever wanted to make sushi at home? This guide walks you through everything you need-from rice prep to rolling your favorite fillings!
• Pork and Napa Cabbage Dumplings - A classic dumpling recipe made with juicy ground pork, napa cabbage, and scallions. Perfect for steaming, pan-frying, or boiling-plus freezer-friendly!
• Asian Meatballs with Sweet Chili Sauce - Juicy meatballs slow-cooked in a flavorful mix of sweet chili sauce, soy sauce, garlic, and sesame oil. Whether you use frozen or fresh meatballs, this dish is an easy, saucy, and addictive appetizer you'll want to serve at every party!

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