Three Cup Chicken

Name: Three Cup Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lb bone-in chicken thighs or drumsticks (chopped into 2-inch pieces, or use boneless thighs); 3 tbsp toasted sesame oil (the defining flavor — don't substitute the bulk of it); 1 large knob fresh ginger (about 2 inches, thinly sliced); 1 whole head garlic (cloves peeled, left whole); 3 tbsp Shaoxing wine (or Taiwanese michiu); 2 tbsp dark soy sauce (for color and depth); 1 tbsp light soy sauce; 1 tbsp rock sugar or brown sugar; 2 dried red chilies (optional); 1 large handful Thai basil leaves

By The Chowmi Test KitchenUpdated June 6, 2026↓ Jump to Recipe

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🧪 Developed & tested by the The Chowmi Test Kitchen for US kitchens. How we develop our recipes.

Quick answer

Three cup chicken (三杯雞, san bei ji) is a classic Taiwanese braise named for its sauce, which was traditionally made from one cup each of three things: soy sauce, sesame oil and rice wine. Bone-in chicken is browned, then simmered with a generous amount of sliced ginger and whole garlic cloves until the sauce reduces to a glossy, sticky glaze, and a big handful of Thai basil is folded in at the very end for its signature aroma. Modern versions scale the 'three cups' down so it isn't too salty or oily, but the soul of the dish — toasted sesame oil, caramelized soy, lots of ginger and garlic, and fresh basil — stays the same. It cooks in one pan in about 30 minutes and is best served over rice to catch the glaze.

Three cup chicken in a clay pot with a sticky dark glaze, ginger, garlic and fresh basil

Why you'll love this three cup chicken

A sticky, deeply aromatic one-pan braise with very little hands-on work.
That unmistakable trio — toasted sesame oil, caramelized soy and fresh basil — tastes special but is genuinely easy.
Lots of sweet, mellow garlic and ginger you'll want to eat whole.
On the table in about 30 minutes, perfect over a bowl of rice.

Ingredients

Chicken

2 lb bone-in chicken thighs or drumsticks, chopped into 2-inch pieces, or use boneless thighs

Aromatics & sauce

3 tbsp toasted sesame oil, the defining flavor — don't substitute the bulk of itsubstitutes →
1 large knob fresh ginger, about 2 inches, thinly sliced
1 whole head garlic, cloves peeled, left whole
3 tbsp Shaoxing wine (or Taiwanese michiu)substitutes →
2 tbsp dark soy sauce, for color and depthsubstitutes →
1 tbsp light soy saucesubstitutes →
1 tbsp rock sugar or brown sugar
2 dried red chilies, optional
1 large handful Thai basil leaves

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Equipment

Clay pot, wok, or heavy skillet with a lid — A clay pot is traditional, but any heavy lidded pan works.(shop →)

Instructions

Heat the sesame oil in a clay pot or heavy skillet over medium heat. Add the sliced ginger and cook gently for 2–3 minutes until the edges curl and it smells fragrant.
💡 Toasting the ginger in sesame oil first is the aromatic foundation of the whole dish — don't rush it, but keep the heat moderate so the sesame oil doesn't scorch.
Add the whole garlic cloves (and dried chilies, if using) and cook another minute until the garlic is golden.
Turn the heat to medium-high and add the chicken, skin-side down. Brown it well on all sides, about 5 minutes.
Add the Shaoxing wine, dark and light soy sauce, and sugar. Stir to coat, bring to a simmer, then cover and cook 10–12 minutes, stirring once or twice, until the chicken is cooked through.
Uncover, turn up the heat, and let the sauce bubble and reduce for a few minutes until it's glossy and sticky and clings to the chicken.
💡 The dish goes from saucy to sticky fast at the end — stay close and toss often so the glaze coats without burning.
Turn off the heat, fold in the Thai basil, and stir until it wilts into the glaze. Serve immediately over rice.

Tips & notes

Thai basil is worth seeking out — its anise note is the signature finish. Italian basil works in a pinch but tastes different; never skip the basil entirely.
Bone-in, skin-on chicken gives the best flavor and a richer glaze, but boneless thighs work for a faster, easier version.
The classic 'three cups' (equal soy, sesame oil, rice wine) is very salty and oily by modern taste — this scaled-down ratio keeps the soul without overdoing it.
Don't walk away at the end — the sauce reduces from glossy to scorched quickly once the lid comes off.
Leftovers are great: the flavors deepen overnight, and it reheats well with a splash of water.

Recipe wording too vague?

Paste any fuzzy step (少许, 火候正好, 焯水) and get exact amounts, temps and times.

Recipe

Three Cup Chicken

New recipe

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
Level: Beginner

Ingredients

Chicken

2 lb bone-in chicken thighs or drumsticks, chopped into 2-inch pieces, or use boneless thighs

Aromatics & sauce

3 tbsp toasted sesame oil, the defining flavor — don't substitute the bulk of it
1 large knob fresh ginger, about 2 inches, thinly sliced
1 whole head garlic, cloves peeled, left whole
3 tbsp Shaoxing wine (or Taiwanese michiu)
2 tbsp dark soy sauce, for color and depth
1 tbsp light soy sauce
1 tbsp rock sugar or brown sugar
2 dried red chilies, optional
1 large handful Thai basil leaves

Instructions

Heat the sesame oil in a clay pot or heavy skillet over medium heat. Add the sliced ginger and cook gently for 2–3 minutes until the edges curl and it smells fragrant.
Add the whole garlic cloves (and dried chilies, if using) and cook another minute until the garlic is golden.
Turn the heat to medium-high and add the chicken, skin-side down. Brown it well on all sides, about 5 minutes.
Add the Shaoxing wine, dark and light soy sauce, and sugar. Stir to coat, bring to a simmer, then cover and cook 10–12 minutes, stirring once or twice, until the chicken is cooked through.
Uncover, turn up the heat, and let the sauce bubble and reduce for a few minutes until it's glossy and sticky and clings to the chicken.
Turn off the heat, fold in the Thai basil, and stir until it wilts into the glaze. Serve immediately over rice.

Nutrition (est., per serving): 420 cal · 32 g protein · 9 g carbs · 28 g fat

Three Cup Chicken FAQ

Why is it called three cup chicken?

The name (三杯雞, san bei ji) comes from the traditional sauce: one cup each of soy sauce, sesame oil and rice wine. Those three 'cups' braise the chicken into a sticky glaze. Most modern recipes scale the proportions way down — a full cup of each would be very salty and oily — but keep the same three defining ingredients.

What kind of basil do you use in three cup chicken?

Thai basil, which has a distinctive anise/licorice aroma that defines the dish. It's added at the very end and folded in just until wilted. If you can't find Thai basil, regular Italian basil will work but gives a milder, different flavor — try not to skip the basil entirely, as it's central to the dish.

Is three cup chicken Chinese or Taiwanese?

It's most associated with Taiwan, where it's a beloved home-style and restaurant classic, though it has roots in Jiangxi cuisine on the mainland. It belongs to the broader Chinese culinary tradition and is cooked widely across Chinese home kitchens.

Can I make three cup chicken with boneless chicken?

Yes. Boneless, skinless thighs make a quicker, easier version — just reduce the covered cooking time since they cook faster. Bone-in, skin-on chicken gives more flavor and a richer, stickier glaze, but boneless is a perfectly good weeknight shortcut.

What do you serve with three cup chicken?

Steamed white rice is essential — the sticky, savory glaze is made to be spooned over rice. Add a simple green vegetable like garlic bok choy or stir-fried greens, and you have a complete, satisfying meal.