Chicken & Poultry
Feb 20, 2025

Taiwanese Three Cup Chicken

Prep Time: 5 minutes
Cook Time: 25 minutes
BY: Kylie Mazon-Chambers
5 from 4 votes
Bold, saucy, and packed with flavor—this easy Taiwanese Three Cup Chicken comes together fast with soy sauce, garlic, and basil. Perfect over rice.
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Three cup chicken is a classic Taiwanese stir-fry made with tender, bite-sized pieces of chicken simmered in a rich, syrupy sauce of soy sauce, rice wine, and sesame oil. Aromatic garlic, ginger, scallions, chilies, and fresh basil add layers of bold flavor, making this one-pan dish both comforting and deeply satisfying. Inspired by one of my favorite Los Angeles restaurants, ROC, I love pairing it with garlic crab fried rice and scallion pancakes for a complete meal. Since this recipe comes together quickly over high heat, be sure to prep all your ingredients in advance for the best results.

Close-up of Taiwanese San Bei Ji with garlic and sesame oil.

Why You’ll Love This Recipe

  • Rich, aromatic sauce. The trio of soy sauce, rice wine, and sesame oil reduces into a glossy glaze that clings to every piece of chicken.
  • Quick and weeknight-friendly. With prep done in advance, the dish cooks in under 20 minutes—perfect for busy nights.

What is Three Cup Chicken?

After having three cup chicken (San Bei Ji) at a restaurant I just had to look up the origins of the name. The name for this Taiwanese dish actually comes from the original recipe for this dish. The original recipe called for equal cups of soy sauce, rice wine and sesame oil. The sauce will reduce more as it will simmer in the pan, you want to get a slightly thick, almost sticky sauce that coats the chicken.

There are debates as to why it called for these measurements; whether it was because recipes were passed down through spoken word rather than written down so it was easier to remember or because in China during the 13th Century a guard made this dish using limited resources for a war hero’s last meal prior to his execution.  

green onion with ginger red peppers and basil.

Key Ingredients in This Recipe

  • Chicken – I use chicken thighs in this recipe because they are both a cheaper cut as well as extremely flavorful. As they are cooked in the sauce the dark meat remains tender and moist. Chicken breasts can also be used if preferred.
  • Ginger and garlic – The minced fresh ginger and chopped garlic are quickly cooked in the oil until fragrant before the chicken is added. They add a more complex flavor to the dish.
  • Soy sauce – I use reduced sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
  • Mirin – Mirin is a type of rice wine used as a seasoning. It can be found at an Asian market or online. If you can’t find mirin I recommend substituting with a dry sherry or dry white wine like chardonnay.
  • Sesame oil – Sesame oil is made from pressing raw sesame seeds. It’s nutty flavor and high smoke point (410ºF) make it a great cooking oil and flavoring for dishes. Darker toasted sesame oil has a stronger flavor and is great for finishing dishes while light sesame oil is more neutral in flavor. I have used both in this recipe though toasted sesame oil will give it a much stronger sesame flavor.
  • Dried red peppers – This dish is traditionally made with whole dried peppers. The peppers flavor the dish without adding an overpowering spice. If you can find them, use Tien Tsin chili peppers also known as Chinese red peppers. If you can’t find them substitute chiles de arbol (a similar size) or 1 teaspoon of red pepper flakes.
  • Thai basil – While Thai basil has a unique flavor, it can be difficult to find at many American grocery stores. If you can’t find it, simply substitute with regular Italian fresh basil leaves.

A full ingredient list with exact amounts can be found in the recipe card below.

Skillet of authentic Taiwanese Three Cup Chicken with basil and garlic.

How to Make Taiwanese Three Cup Chicken

  1. Stir the sauce. In a small bowl whisk together the soy sauce, rice wine, sesame oil and brown sugar and set aside.
  2. Cook the aromatics. Heat a wok or large skillet over medium-high heat, add the peanut oil, garlic and ginger. Stir constantly until garlic is golden brown, about 30 seconds.
  3. Brown the chicken. Add the chicken, stirring, until the chicken is browned on all sides, about 3 to 5 minutes.
  4. Reduce the sauce. Pour the sauce over the chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened to the consistency of maple syrup, about 10 minutes.
  5. Add herbs. Add the red peppers, scallions and basil.
  6. Serve. To serve, divide the chicken among plates and serve with a side of white rice.
taiwanese three cup chicken in stone bowl with chopsticks.

Swaps and substitutions

  • Swap the Thai basil for Italian basil if needed.
  • The chicken thighs can be swapped for chicken breasts for a leaner cut.
  • If you can’t find tien tsin peppers substitute chiles de arbol (a similar size) or 1 teaspoon of red pepper flakes.

How to store leftover three cup chicken

The three cup chicken can easily be made ahead of time and stored refrigerated in airtight containers for up to 4 days. It reheats extremely well. Simply add to a microwave-safe bowl and reheat in 30-second increments until warmed, stirring after each.

FAQ – Frequently Asked Questions

Why is it called three cup chicken?

The original recipe called for equal cups of soy sauce, rice wine and sesame oil. Modern versions will often adjust the ratios for balance and includes additional ingredients, but the “three cups” remain the foundation of the dish.

What is the best way to store and reheat leftover three cup chicken?

The three cup chicken can easily be made ahead of time and stored refrigerated in airtight containers for up to 4 days. It reheats extremely well. Simply add to a microwave-safe bowl and reheat in 30-second increments until warmed, stirring after each.

Can I use chicken breast instead of thighs?

Yes, but thighs are preferred since they stay tender and juicy during the quick stir-fry. If using breast, cut into even pieces and avoid overcooking.

What if I can’t find tien tsin chili peppers?

While Tien Tsin chili peppers also known as Chinese red peppers are traditionally used in this dish, if you can’t find them you can substitute chiles de arbol (a similar size) or 1 teaspoon of red pepper flakes.

Is this three cup chicken recipe spicy?

The chilies are added more for flavor than spice but the heat level depends on the chilies used. If you don’t prefer spice the chilies can easily be omitted altogether.

Other Recipes to Try

If you enjoy this three cup chicken recipe, I recommend checking out some of these:

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!

Taiwanese Three Cup Chicken

By Kylie Mazon-Chambers
5 from 4 votes
Rate this Recipe
taiwanese three cup chicken.
Print Pin
Prep Time 5 minutes
Cook Time 25 minutes
Serves 4
US Customary – Metric

Ingredients:

  • ¼ cup soy sauce
  • ¼ cup Mirin
  • ¼ cup toasted sesame oil
  • 2 tablespoons light brown sugar
  • 2 tablespoons peanut oil (or another neutral oil)
  • 5 cloves garlic, finely chopped
  • 1 tablespoon minced ginger
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 dried Tien Tsin chili peppers (or chiles de arbol or 1 teaspoon red pepper flakes)
  • 4 scallions, trimmed and cut into 1-inch pieces
  • ⅓ cup torn Thai basil leaves (or Italian basil leaves)

Instructions:

  • In a small bowl whisk together the soy sauce, rice wine, sesame oil and brown sugar and set aside.
  • Heat a wok or large skillet over medium-high heat, add the peanut oil, garlic and ginger. Stir constantly until garlic is golden brown, about 30 seconds.
  • Add the chicken, stirring, until the chicken is browned on all sides, about 3 to 5 minutes.
  • Pour the sauce over the chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened to the consistency of maple syrup, about 10 minutes. (If the chicken is cooked through, but the sauce has not reduced enough, remove the chicken from the wok and set aside in a bowl; cover to keep warm.)
  • Continue to cook the sauce over medium heat, stirring occasionally until thickened to the desired consistency.
  • Return the chicken to the sauce, stirring to combine then add the red peppers, scallions and basil.
  • To serve, divide the chicken among plates and serve with a side of white rice.

Notes:

Swap the Thai basil for Italian basil if needed and chicken thighs for chicken breasts. If you can’t find tien tsin peppers substitute chiles de arbol (a similar size) or 1 teaspoon of red pepper flakes.

Nutrition:

Calories: 432kcal | Carbohydrates: 9g | Protein: 35g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 967mg | Potassium: 521mg | Fiber: 1g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg
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This recipe was originally published 4.3.18 and republished on 2.20.25.

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5 from 4 votes

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  1. 5 stars

    I’ve made this three times now and it keeps getting better! As someone who didn’t really cook until after college, this recipe was really easy to follow. Now that I’ve made this, I’m going to tackle more of your recipes!

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