Three cup chicken recipe

A wok filled with Taiwanese three cup chicken, stir-fried with red chili peppers, garlic cloves, fresh basil leaves, and a glossy brown sauce, with a wooden spoon resting inside.

5 from 1 vote

Make authentic Taiwanese Three-Cup Chicken in under 30 minutes! Juicy chicken, glossy sauce, ginger, garlic, and basil for bold, home-style flavor.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Taiwanese

Keyword: San bei ji, Three cup chicken

Servings: servings

Author: ChihYu Smith

Ingredients

1 lb chicken thighs boneless, skin on or off
5.5 tbsp soy sauce divided
6.5 tbsp Taiwanese michu rice cooking wine, divided
2 tbsp starch potato or tapioca
1 oz ginger slice to thin pieces
1.5 oz garlic cloves (about 9 large), peeled and whole
1 tbsp avocado oil for frying the chicken
2 tbsp black sesame oil or toasted sesame oil
2 tbsp brown sugar or coconut brown sugar or 1.5 to 1 ¾ tbsp cane sugar, or 30 grams of rock sugar
¼ cup water
0.2 oz Chinese dry red chili peppers optional, about 5-6 whole
1 oz Thai basil or 1.25 oz (35 g regular basil)

US - Metric

Instructions

Season the chicken. Slice the chicken into slightly larger than bite-size chunks. Transfer to a large bowl, season with 0.5 tbsp soy sauce and 0.5 tbsp Michu, then toss well with the starch to coat.
Prep the aromatics. Slice the ginger on a diagonal into thin ⅛-inch (0.3 cm) pieces. Peel the garlic and leave the cloves whole.
Sear the chicken. In a 4-quart clay pot or Dutch oven, add the avocado oil and preheat over medium-low until hot. Add the chicken in a single layer. Sear the first side over medium to medium-high heat until golden brown, about 4 minutes. Flip and sear the other side for 2–3 minutes. You should hear a steady sizzle — that means the pan is hot enough to crisp and brown the chicken for better flavor.
Remove the chicken. Once the chicken is almost cooked through, turn off the heat. Transfer it out and set aside, leaving the oil and rendered fat in the pot to fry the ginger.
Fry the ginger. Check the pan temperature by hovering your hand near the surface. If it feels too hot, let it cool for a minute or two. Add 2 tbsp sesame oil, then the ginger slices in a single layer. Pan-fry over medium-low heat until the edges curl and turn golden, about 8–10 minutes total, flipping pieces occasionally. Keep the heat gentle — if it’s too high, the oil will turn bitter.
Add the garlic. Still on gentle heat, add the garlic cloves and fry for 5–6 minutes, stirring and turning periodically, until the surface is lightly golden.
Build the sauce. Add the sugar and stir until it dissolves slightly. Return the chicken to the pot and toss to coat. Pour in 5 tbsp soy sauce, 5 tbsp Michu, and the water. Cover with a lid and bring to medium-high heat. Simmer until the sauce turns glossy and thickens but is still saucy (not completely dry), about 6–7 minutes. Stir after the first 3 minutes to prevent sticking. Adjust the heat between medium and medium-high as needed so it bubbles steadily without burning.
Finish the dish. Add the chili peppers and basil. Toss quickly, and as soon as the basil wilts, turn off the heat. Pour in the reserved 1 tbsp Michu around the edge of the pot for extra aroma.
Serve. Transfer the chicken and sauce to a large serving bowl. Serve hot with rice.

Notes

The flavor of three-cup chicken really comes from the aromatics. Ginger and garlic need time to slowly release their fragrance in the sesame oil. If the heat is too high, the oil can scorch and turn bitter — a common mistake that changes the whole dish. Keep the heat steady and gentle, and you’ll get that deep, warm base flavor that makes this recipe shine.
Basil substitution: Fresh Thai basil is what gives three-cup chicken its signature aroma. If you can’t find it, Italian basil works in a pinch. Use a little more since its flavor is softer, and add it right at the end so the leaves stay fragrant.
Simmering time depends on your chicken. Boneless thighs cook quickly, while bone-in pieces need a little longer for the meat to turn tender and for the sauce to thicken properly.

Nutrition