Taiwanese Three Cup Chicken (San Bei Ji) 台式三杯雞

Three Cup Chicken (San Bei Ji 三杯雞) is a classic Taiwanese dish that’s packed with bold flavours and comforting aroma. You’ll often find it at Taiwan’s lively stir-fry restaurants 熱炒店, where dishes are fast, flavourful, and meant for sharing. But the good news is—this popular dish is just as easy to make at home!

The name comes from its signature “three cups” of ingredients: soy sauce, sesame oil, and rice wine. The result is chicken that’s tender, savoury, slightly sweet, and beautifully coated in a glossy, sticky sauce. Add in ginger, garlic, and fresh Thai basil, and you’ve got a dish that’s full of depth and irresistible aroma.
What Is Three Cup Chicken?

The name “Three Cup Chicken” comes from its key trio of ingredients:

• soy sauce
• rice cooking wine
• sesame oil

While the actual measurements may vary in modern home cooking, the idea is to keep the three main flavourings in balance. This combination creates a thick, sticky glaze that clings to every piece of chicken, giving it a deep savoury profile with a slightly sweet finish. Add garlic, ginger, and Thai basil, and the result is mouthwateringly aromatic.

Why You’ll Love This Recipe

• Quick and easy to make – Ready in about 30 minutes.
• Minimal ingredients, maximum flavour – All pantry staples.
• Better than takeout – Homemade means you can control the salt, sweetness, and spice.

Cooking Tips for Making This Recipe

• Balance the flavours: The classic “three cup” ratio is a great base, but feel free to adjust depending on your taste. Add a little more soy sauce if you like it saltier, or a touch more sugar for extra sweetness.
• Use fresh basil at the end: Taiwanese basil (九層塔) gives this dish its signature aroma. If you can’t find it, Thai basil is a great substitute. Stir it in at the very end to keep its vibrant flavour.
• Simmer until the sauce thickens: Let the sauce reduce until it clings to the chicken and becomes glossy — that’s when the flavour really shines.

More Dishes You Can Make with Three Cup Sauce

Three Cup Sauce isn’t just for chicken — it’s one of those versatile, umami-rich sauces that brings bold Taiwanese flavour to many dishes. Think of it as Taiwan’s answer to teriyaki: savoury, sweet, aromatic, and easy to make at home. Once you’ve nailed the sauce, try using it with other proteins or vegetables!

Here are some delicious ways to use Three Cup Sauce:

• Three Cup Tofu
• Three Cup King Oyster Mushrooms
• Three Cup Squid or Whelk
• Three Cup Aubergine

Pro tip : Make a double batch of the sauce and store it in the fridge — it’s a great shortcut for quick weeknight meals.

Let me know if you try making Three Cup Chicken! Tag me on Instagram or leave a comment on the blog.

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Easy Stir-Fry Taiwanese Three Cup Chicken

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A classic Taiwanese dish packed with bold flavours and comforting aroma — Three Cup Chicken is easier to make than you think!

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Course Lunch, dinner, Main Course

Cuisine Taiwanese

Ingredients

  

• 320 g skinless chicken thighs, cut into bite-sized pieces You can also use skin-on thighs, drumsticks, wings, or bone-in chicken!
• 10-15 slices ginger about 20g
• 5 garlic cloves about 10g
• 1 red chili, sliced remove seeds to reduce heat
• 2 handfuls of fresh basil about 60g
• Vegetable oil for cooking

THREE CUP SAUCE

• 22 ml soy sauce
• 22 ml rice cooking wine
• 22 ml sesame oil
• 10 ml oyster sauce
• 6 g sugar Feel free to adjust the sauce ratio to your taste preferences.

Instructions

 

• Prepare the sauce: In a small bowl, mix all the sauce ingredients until well combined. Set aside.
• Sauté aromatics: Heat a tablespoon of vegetable oil in a pan over medium heat. Add ginger slices and garlic cloves, and stir-fry until fragrant.
• Add the chicken: Add the chicken pieces in a single layer. Let them sear without moving for a minute or two to get some browning, then stir-fry until the meat turns white.
• Simmer with sauce: Pour in the sauce mixture. Lower the heat, cover with a lid, and let it simmer gently for 8–10 minutes until the chicken is tender and the sauce thickens.
• Finish with basil & chili: Add the fresh basil and chili slices. Turn off the heat and toss everything together until the basil is wilted and glossy.
• Serve: Serve immediately with steamed rice.
• Optional step: For an authentic touch, transfer everything into a preheated clay pot. Add an extra 1–2 tablespoons of rice wine, cover with the lid, and let it sit for a few minutes to allow the aroma to infuse further before serving.

Video

Notes

Keyword Chicken