Three Cups Chicken: Authentic Taiwanese Recipe with Bold Basil Flavor

If you’ve never tried three cups chicken, you’re in for a treat. This iconic Taiwanese dish gets its name from the traditional ratio of three key ingredients: one cup of sesame oil, one cup of soy sauce, and one cup of rice wine. The result? Tender, succulent chicken pieces glazed in a rich, aromatic sauce with a perfect balance of savory, sweet, and slightly boozy notes. Fresh Thai basil leaves add a peppery, anise-like fragrance that makes this dish absolutely irresistible.

Three cups chicken (san bei ji) is a beloved staple in Taiwanese cuisine, often served at family gatherings and celebratory meals. The intoxicating aroma of caramelized soy sauce, toasted sesame oil, and fragrant basil will fill your kitchen as this dish simmers to perfection. While it may sound exotic, this recipe is surprisingly simple to make at home with ingredients you can find at most Asian markets or well-stocked grocery stores.

Why You’ll Love This Recipe

Bold, complex flavors that taste like restaurant-quality Taiwanese cuisine made right in your own kitchen
Simple technique with just one pot needed – perfect for weeknight dinners
Customizable heat level so you can make it mild for kids or spicy for heat lovers
Naturally gluten-free option available with the right soy sauce substitution
Impressive presentation that looks and smells incredible when you bring it to the table

Ingredients

For the Chicken:

2 pounds bone-in, skin-on chicken thighs, cut into bite-sized pieces (or drumsticks)
1 cup sesame oil (toasted sesame oil for deeper flavor)
1 cup soy sauce (use tamari for gluten-free)
1 cup Shaoxing rice wine (or dry sherry as substitute)
10-12 garlic cloves, peeled and lightly smashed
1 thumb-sized piece fresh ginger, sliced into coins
3-4 dried red chilies (optional, for heat)
2 tablespoons brown sugar or rock sugar
2 cups fresh Thai basil leaves (do not substitute with Italian basil)
1 tablespoon vegetable oil (if needed for initial browning)

Optional Garnishes:

Sesame seeds
Sliced scallions
Extra fresh basil

How to Make Three Cups Chicken

Step 1: Prepare Your Ingredients Cut the chicken thighs into 2-inch pieces, keeping the bones and skin intact for maximum flavor. Peel and smash the garlic cloves with the flat side of your knife. Slice the ginger and measure out your three cups (sesame oil, soy sauce, and rice wine). Remove the Thai basil leaves from their stems and set aside.

Step 2: Brown the Chicken (Optional) While traditional three cups chicken doesn’t require browning, you can heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium-high heat. Brown the chicken pieces for 3-4 minutes on each side to develop extra flavor. Remove and set aside.

Step 3: Toast the Aromatics In the same wok or a large, deep pan, add the sesame oil over medium heat. Add the ginger slices, smashed garlic cloves, and dried chilies. Cook for 2-3 minutes until fragrant and the garlic turns golden around the edges. The sesame oil should be shimmering but not smoking.

Step 4: Add the Chicken and Liquids Return the chicken to the wok (or add it now if you skipped browning). Pour in the soy sauce and rice wine. Add the brown sugar and stir to combine. The liquid should come about halfway up the chicken pieces. Bring to a boil, then reduce heat to medium-low.

Step 5: Simmer Until Glazed Cover and simmer for 20-25 minutes, stirring occasionally. As the sauce reduces, it will become thick and glossy, coating the chicken beautifully. The chicken should be cooked through (internal temperature of 165°F) and the sauce reduced by about half. If the sauce reduces too quickly, add a splash of water or rice wine.

Step 6: Add the Thai Basil When the sauce has thickened to a glaze-like consistency, increase heat to medium-high. Add the fresh Thai basil leaves and stir for 1-2 minutes until they’re wilted and fragrant. The basil should be vibrant and aromatic, not browned.

Step 7: Final Adjustments Taste and adjust seasonings. If too salty, add a touch more sugar. If too sweet, add a splash of soy sauce. The finished dish should have a beautiful glossy coating with just enough sauce to spoon over rice.

Recipe Tips & Variations

Adjust the “Three Cups”: Modern recipes often use less oil than the traditional full cup. You can reduce the sesame oil to ½ cup and replace with chicken stock while maintaining the soy sauce and rice wine for a lighter version.

Protein Swaps: While chicken thighs are traditional, you can use boneless chicken breasts (reduce cooking time to 15 minutes), pork belly, or even firm tofu for a vegetarian version.

Make It Spicier: Add 1-2 tablespoons of chili bean paste (doubanjiang) or fresh Thai chilies sliced for more heat.

Vegetable Additions: Some cooks add shiitake mushrooms or bamboo shoots during the simmering stage for added texture.

Wine Substitution: If you can’t find Shaoxing wine, dry sherry works beautifully. Avoid cooking wine with added salt.

Serving Suggestions

Three cups chicken is best served family-style in the cooking vessel, placed in the center of the table with steaming bowls of white jasmine rice or brown rice to soak up that incredible sauce. The dish is also excellent with:

Steamed white rice – the classic pairing
Taiwanese cabbage or stir-fried bok choy on the side
Pickled vegetables to cut through the richness
Cold Taiwanese beer or hot jasmine tea

For a complete Taiwanese meal, serve alongside braised pork belly (lu rou fan) and a simple cucumber salad.

Storage & Freezing Instructions

Refrigerator: Store leftover three cups chicken in an airtight container for up to 4 days. The flavors actually deepen overnight, making leftovers especially delicious. Reheat gently on the stovetop with a splash of water or rice wine to loosen the sauce.

Freezer: This dish freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop. Note that the basil may lose some vibrancy after freezing, so consider adding fresh basil when reheating.

Reheating Tip: Add a few fresh Thai basil leaves when reheating to revive that signature aromatic punch.

Nutrition Information

Approximate per serving (based on 6 servings):

Calories: 420
Protein: 28g
Fat: 28g
Carbohydrates: 12g
Sodium: 1450mg

Note: Nutrition values will vary based on portion size and specific ingredients used. Reduce sodium by using low-sodium soy sauce.

Conclusion

This three cups chicken recipe brings the authentic flavors of Taiwan right to your dinner table. The combination of savory soy sauce, aromatic sesame oil, and fragrant Thai basil creates a dish that’s both comforting and exotic. Whether you’re new to Taiwanese cuisine or a longtime fan of this classic, this foolproof recipe delivers restaurant-quality results every time.

Don’t be intimidated by the ingredient list – once everything is prepped, this dish comes together quickly and mostly hands-off. The rich, glossy sauce and tender chicken will have everyone coming back for seconds!

Have you made three cups chicken before? I’d love to hear about your experience in the comments below. Share your photos and tag me on social media – I can’t wait to see your delicious creations!

Frequently Asked Questions (FAQs)

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but reduce the cooking time to 15-18 minutes to prevent them from drying out. Chicken thighs are preferred because they stay moist and tender during the longer cooking process, and the bones add extra flavor to the sauce. If using breast meat, cut into larger pieces and watch carefully.

What if I can’t find Thai basil?

Thai basil is really essential to authentic three cups chicken – its unique anise-like, slightly peppery flavor is what makes this dish special. Italian basil will not give you the same result. Check Asian grocery stores, farmers markets, or even grow your own. In a pinch, you could use holy basil, but avoid sweet basil entirely as it changes the dish’s character completely.

Can I make three cups chicken ahead of time?

Absolutely! This is actually one of those dishes that tastes even better the next day as the flavors meld together. Prepare the full recipe, cool it completely, and refrigerate for up to 4 days. When ready to serve, reheat gently on the stovetop and add a handful of fresh Thai basil leaves just before serving to brighten the flavors.

How do I know when the chicken is properly cooked?

The chicken is done when it reaches an internal temperature of 165°F when checked with a meat thermometer. Visually, the meat should no longer be pink inside, the juices should run clear, and the chicken should be tender enough to easily pull away from the bone. The sauce should also be reduced to a thick, glossy glaze that coats the chicken pieces.

Why is my three cups chicken too salty or too sweet?

The balance of flavors depends on your specific brands of soy sauce and the reduction time. Different soy sauces have varying sodium levels. If too salty, add a tablespoon of sugar and a splash of rice wine to dilute. If too sweet, add more soy sauce or a splash of rice vinegar. Always taste and adjust at the end – cooking is about finding your perfect balance.

Can I make this recipe in a slow cooker or Instant Pot?

Yes! For a slow cooker, toast the aromatics in sesame oil on the stovetop first, then transfer everything to your slow cooker and cook on low for 4-5 hours. For an Instant Pot, use the sauté function for the aromatics, add chicken and liquids, pressure cook on high for 12 minutes, then use the sauté function again to reduce the sauce. Add basil at the very end in both methods.