Authentic Three Cup Chicken (San Bei Ji)

Authentic Taiwanese Three Cup Chicken (San Bei Ji) is a bold, aromatic, 30-minute meal that relies on the perfect balance of soy sauce, rice wine, and sesame oil. This version is perfect for busy weeknights using juicy boneless chicken thighs with easy gluten-free swaps if needed.

What defines a “Three Cup” flavor? (三杯雞)

Taiwanese Three-Cup Chicken (San Bei Ji) has its own unmistakable flavor. Unlike Chinese versions that use sweet fermented rice or pork lard, the Taiwanese style is savory-sweet and always finished with fresh Thai basil. The basil adds a peppery, anise-like aroma that makes the dish bright and distinctly Taiwanese.

Every cook in Taiwan has their own balance of the three cup components, but the foundation never changes: chicken coated in a glossy, caramelized sauce with ginger and garlic slowly bloomed in sesame oil. It’s a dry braise, where the sauce reduces into a shiny glaze that clings to the chicken — not a soy marinade or a sauce-heavy stir-fry. It’s simple, home-style cooking at its best — the heart of Taiwanese food.

The 1:1:1 Ratio (and why it’s changed)

The name Three-Cup Chicken comes from the idea of using one cup each of soy sauce, rice wine, and sesame oil. That’s where the name comes from. But in real cooking, hardly anyone uses a strict 1:1:1 ratio.

If you did, the dish would turn out way too salty and oily. Most Taiwanese home cooks see the “three cups” as a guideline, not a rule. Soy sauce usually leads, rice wine adds a gentle sweetness, and sesame oil is used more lightly because it’s so strong. The “three cups” are symbolic — they point to the essentials, not the exact measurement.

Essential ingredients: Basil & Sesame oil

The recipe card below has the full ingredient list, but these are the key ingredients worth a closer look. They’re the ones that really shape the flavor of Taiwanese 3 cup chicken (and where people often have questions).

• Chicken thighs – Boneless thighs are practical for home cooks in the U.S., and they stay juicy and tender. In Taiwan, the traditional cut is bone-in, skin-on chicken (drumsticks, whole legs, or wings chopped into chunks). Both work well, but boneless thighs make the dish more weeknight-friendly without changing the core San Bei Ji flavor.
• Clear rice wine (Taiwanese Michu) – This is different from Shaoxing wine. Michu is clear and lighter, which keeps the flavor clean. Shaoxing is amber-colored and deeper, giving the dish a darker, more caramelized taste. If Michu isn’t available, dry sherry or sake are the closest substitutes. For authentic Taiwanese Sanbeiji, use clear rice wine.
• Sugar – Rock sugar is traditional because it melts slowly and gives the sauce a gentle sweetness and glossy finish. If you don’t have it, use brown sugar or coconut sugar. Cane sugar works too, but uses a little less (about 1.5 tbsp instead of 2) so the dish doesn’t end up too sweet.
• Sesame oil – Dark (black) sesame oil is classic in Taiwan and has a deeper, toastier aroma that stands up to the soy sauce and rice wine during the reduction. Toasted sesame oil is lighter and more fragrant; if you don’t have dark sesame oil, it works as an easy swap, though the finished dish will taste a bit less rich.
• Thai basil – This herb gives the dish its signature finish. It has a peppery, anise-like flavor that really makes the sauce pop. If you can’t find Thai basil, use Italian basil, but slightly more of it since the flavor is milder (1.25 oz instead of 1 oz).

How to make Taiwanese three cup chicken (step-by-step)

The key to great three cup chicken is controlling the heat so the sesame oil stays fragrant and the sauce reduces into a sticky glaze instead of turning greasy or bitter. Traditionally cooked in a clay pot, but a wok or deep skillet works perfectly well at home.

1. Season the chicken so it browns well
   A quick mix of soy sauce, Michu, and starch helps the chicken brown instead of steam. If you skip this step, the meat won’t get that nice golden crust.

2. Slice ginger thin and keep the garlic whole
   Cut the ginger into thin diagonal slices so it fries up evenly. Leave the garlic cloves whole – after the short braise they soften up and turn sweet. The flavor becomes mellow and aromatic.
3. Get a good sear before you braise
   Spread the chicken out in a single layer and don’t move it around. You should hear a steady sizzle. That’s how you know the pan is hot enough to crisp. If the pan is too crowded or too cold, the chicken will turn pale and soggy.
4. Take the chicken out but save the oil
   Once the chicken is almost cooked, set it aside. Keep the oil and fat in the pot — that’s where the flavor is. You’ll need it for frying the ginger.

5. Fry the ginger low and slow
   This step makes or breaks the dish. Ginger needs gentle heat to curl up and turn golden. If the pan is too hot, the sesame oil will burn and taste bitter.
   • TIP: After cooking the chicken, let the pot cool for a minute before adding sesame oil.
6. Add garlic until lightly golden
   Toss in the whole cloves and fry until they just start to color. Don’t let them get too dark — they should be golden and fragrant, not burnt.

7. Simmer until the sauce is glossy but still saucy
   Add the sugar, then the chicken, soy sauce, Michu, and water. Cover and simmer 6–7 minutes. The sauce should look glossy and coat the chicken, but still have some liquid left. Not too watery, not dry.
   • Note: If it’s reducing too fast, add a splash of water. If it’s too thin, keep simmering until it clings to the chicken.
8. Finish with basil and a splash of wine
   As soon as the basil wilts, turn off the heat. Pour in the last spoonful of Michu around the edge of the pot — it gives the dish that signature aroma.
9. Serve hot with rice
   This dish is bold and savory, so keep it simple. A bowl of steamed white rice is the perfect match.

What to serve with three cup chicken?

3 cup chicken is rich and full of flavor, so it pairs best with lighter sides that keep the meal balanced.

• Simple veggies: Steamed bok choy, stir-fried yu choy, or Chinese mustard greens with ginger sauce.
• Pickles for summer: Pickled garlic, Asian pickled cucumbers, or pickled daikon add a refreshing crunch.
• Clear soups for winter: A light bok choy soup, Napa cabbage soup, or shiitake mushroom soup makes the meal feel complete.
• Optional add-ins: In Taiwan, it’s common to simmer the chicken with diced bamboo shoots or enoki mushrooms for extra flavor.

Try these Taiwanese chicken recipes next!

• Taiwanese Chicken Rice Soup (authentic and comforting)
• Taiwanese Sesame Oil Chicken Soup (rich, brothy, winter comfort)
• Taiwanese popcorn chicken (air fried, gluten-free, and crunchy)