3 Cup Chicken Recipe (2024)

Jan 30, 2018 · Last Updated: Apr 2, 2021 by Calleigh ~

This 3 cup chicken (三杯鸡 Sān bēi jī) is one of the most classic Taiwanese recipes that I used to love. The name itself comes from the three key ingredients: the rice wine, toasted sesame oil, and dark soy sauce, while the “cups” refer to the equal ratio instead of literal measurement.

Watch the video

I actually love the sauce and normally add it to steamed rice (I love having the sauce from this dish with the rice) and I could literally live with this kind of food.

It's savory, yet sweet at the same time and the flavors really pair well all together. There's a slight hint of spiciness and also the fragrance of the fresh basil leaves.

Why basil leaves

You can purchase basil leaves at your local Asian market. I actually grow my own in our backyard, they are so easy to grow and maintain.

I love basil leaves because they add more fragrance and kick to the dish due to its anise-y, sweet smell flavors. I add them to my favorite Asian dishes and is the key to making great pesto and spaghetti sauce.

Tips:

1. If you're a garlic lover like me, don't skimp on the garlic cloves, you'll love being able to eat the garlic whole.
2. Use roasted sesame oil which yields a slightly sweet and intense nutty taste that adds depth to this dish. Roasted sesame oil has a dark color than regular sesame oil, and it's a bit expensive but worth it.

Check out this 3 cup chicken recipe adapted to my personal preference.

Ingredients

• 5 lbs. chicken drumsticks cut into bite-sized pieces
• 15 - 20 cloves of garlic peeled
• 10 - 12 sliced ginger
• 2 pcs red chilies or 1 tablespoon chili flakes
• 2 cups fresh basil leaves

For the Sauce:

• ¼ cup dark sesame oil (or toasted sesame oil)
• ⅛ cup dark soy sauce
• ⅛ cup light/thin soy sauce
• ¼ cup rice wine
• 3 tablespoon brown sugar (adjust if you want it sweeter)
• ½ cup water

Step by step instructions

For the Chicken (Optional):

Step 1

Cut the chicken into pieces and rub them with baking soda. (*this is optional but will make the chicken more tender).

Step 2

Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set them aside.

Browning the Chicken:

Step 3

Heat up a pan over medium-high heat, add some oil. Saute the ginger until aromatic. Add the garlic and stir quickly. Chuck in the chicken and fry for about 5-6 minutes or until golden brown.

Step 4

Keep it on med-low heat, otherwise, the meat will be tough.

TIP: While browning the chicken take the garlic and ginger off from the pan to avoid getting charred. Set aside.

Mixing the Sauce:

Step 5

Mix all the sauce ingredients. Set aside. After the chicken turned brown, put the garlic and ginger back and add the sauce mixture.

Step 6

Cover the pan and let it boil. Turn down the heat to low to cook down the sauce. Let it cook, uncovered, until sauce thickens, about 20-30 minutes. Once the sauce is reduced, we're almost done.

Adding the Basil:

Step 7

Once the sauce thickens, turn the heat back up to med-high and add the fresh basil leaves giving them a quick stir, cook for another 1 minute.

Step 8

Transfer to a serving bowl and serve hot over steamed rice.

Notes

I suggest using roasted sesame oil (dark sesame oil). This is a bit expensive but the flavor is strong and intense compare to regular sesame oil.

• Taiwanese Popcorn Chicken
• Kung Pao Chicken
• Thai Chili Basil Chicken

Full Recipe