Create a deliciously sticky, sweet, and aromatic dish in minutes that your family and friends will love!
Three-cup chicken, also known as san bei ji, is a Taiwanese dish thought to have been brought there by 18th– and 19th-century Hakka settlers from China. One legend traces it back to the 13th century, where a prison guard was said to have prepared it for the Chinese grand chancellor Wen Tianxiang before he was executed. Another legend says it was so named for the three cups (one each) of sesame oil, rice wine, and soy sauce used in the recipe. However, with many versions of this dish circulating, most do not use those measurements.
What I can tell you is that when you make this chicken recipe, you will get a delicious, spicy, savory dish with an underlying sweetness that tickles the palate. That delectable sticky, sweet sauce covers everything in a shimmering glaze. My favorite part of the dish is the scallions, which almost taste as if they were candied. It makes my mouth water just thinking about them. I prefer to cut the scallions into two-inch pieces, as I love picking up larger slices with my chopsticks. Some people add the scallions later, during the last five minutes of cooking. That works equally well. I’ve even seen red bell pepper chunks added at the same time.
I love how quickly this dish comes together, and when served with a bowl of steaming white rice and your favorite Chinese vegetables, you have a winning meal ready in no time at all. A swap I often make when preparing this dish is unconventional but still tasty—coconut sugar. I don’t use regular sugar of any kind in my cooking. My sweeteners of choice are coconut sugar, honey, maple syrup, and maple sugar. While I haven’t tried this with any of those, I think they might work equally as well (although with a slightly different flavor).
Wing it with chicken wings
Boneless, skinless chicken thighs are not the only cut of chicken you can use when preparing three-cup chicken. This recipe is ideal for chicken wings. You prepare it the same way, letting the wings sear on both sides. The only difference is that covering the wok during the simmering will help the wings cook properly. It may take a few extra minutes for them to cook through, but the result will undoubtedly be worth it.
Boneless chicken breast slices or cubes will also work; keep a close eye while they are cooking, as breast meat tends to cook faster than thighs. Bone-in, skin-on chicken pieces will also work, especially thighs, as they produce the most flavor. Just ensure your chicken reaches an internal temperature of 165°F to ensure it is cooked through.
How do I store leftovers?
Allow the leftover three-cup chicken to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. The chicken can also be frozen in freezer-safe containers for up to 3 months. Thaw overnight in the fridge. You can gently reheat the leftovers on the stove or in the microwave. The sauce will continue to thicken during refrigeration, so a tablespoon of water may be required during reheating.
Serving suggestions
My favorite way to serve three-cup chicken is with a bowl of Steamed Rice. I also like to include Steamed Eggplant when serving this chicken, as their flavors complement one another. Din Tai Fung Cucumber Salad is an excellent cold dish to serve alongside your chicken. If you would like a second main dish, I highly recommend pairing this with Mongolian Beef Noodles. If a bowl of soup sounds like the perfect way to begin this meal, give our recipe for Wonton Egg Drop Soup a try. It’s delish!
Ingredients
- 1/4 cup sesame oil
- 12 cloves garlic sliced
- 1 piece ginger 2 inches, thinly sliced
- 3 scallions sliced
- 3 dried red chili peppers
- 2 pounds chicken thighs cut into bite-size pieces
- 3 tablespoons water
- 1/2 cup rice wine
- 1/4 cup light soy sauce
- 4 teaspoons brown sugar
- 2 cups Thai basil leaves
Instructions
- Heat the sesame oil in a large wok or skillet over medium-high heat. Add the sliced garlic, ginger, scallions, and red chili peppers. Stir-fry until the ingredients are fragrant, about 2 minutes.
- Add the chicken pieces in a single layer. Sear the chicken until lightly browned on all sides, about 5 to 7 minutes.
- Add the water, rice wine, and light soy sauce, then sprinkle the brown sugar over the chicken.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 to 20 minutes, stirring occasionally until the sauce thickens and the chicken is completely cooked.
- Stir in the Thai basil leaves during the last minute of cooking. Optionally, remove peppers before serving. Serve hot with steamed rice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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