Taiwanese 3 Cup Chicken Recipe- San Bei Ji

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I’ve made a lot of Chinese food in my life, but I’d never made 3 Cup Chicken-San Bei Ji, which is kind of an Asian standard with so many versions. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.

Looking for another classic from the Sichuan region, Kung Pao Chicken- Authentic Sichuan Recipe

And my most popular Sichuan dish, Easy Sichuan Chicken: The Chinese Secret to Perfectly Tender Chicken

The classic tofu dish, MaPo Tofu: Stir-Fry Tofu with Szechuan Flavors

My favorite shrimp and noodle dish, Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

And the best spicy Sichuan fish recipe, Spicy Sichuan Fish – Lucky Dragon’s Speciality

And finally, My Favorite Recipes

Ingredients:

1 1/2 lb. Chicken drumettes or 1 lb boneless skinless thighs, cut into bite size pieces.

2 Tbsp Vegetable Oil

8-10 cloves of Garlic, peeled and chopped in half. 

1- 4 inch piece of Ginger, sliced

1-2 Shallots, sliced

4 Scallions, chopped into 4 inch pieces. 

4- 6 dried Chilis

2 Tbsp. cane/brown Sugar

1/4 cup of Soy Sauce (low sodium)

1 Tbsp Dark Soy Sauce 

2 Tbsp Sesame Oil

1/4 cup Rice Wine

1 Tbsp Chinkiang Vinegar, optional 

Thai basil leaves, for garnish 

Preparation:

Add vegetable oil and gently fry your aromatics, add chicken and lightly brown. Move to the side of the pan and add your sugar and caramelize. 

Add soy, rice wine, sesame oil and vinegar and bring to simmer until sauce has thickened.

Approximately 10-15 minutes. Stir in basil and serve with rice. Note: See finished dish at top.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Delicious & Easy Taiwanese 3 Cup Chicken Recipe

I’ve made a lot of Chinese food in my life, but I’ve never made 3 Cup Chicken-San Bei Ji, which is kind of an Asian standard with so many versions. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Taiwanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb. Chicken drumettes or 1 lb boneless skinless thighs cut into bite size pieces.
  • 2 Tbsp Vegetable Oil
  • 8-10 cloves of Garlic peeled and chopped in half.
  • 1- 4 inch piece of Ginger sliced
  • 1-2 Shallots sliced
  • 4 Scallions chopped into 4 inch pieces.
  • 4- 6 dried Chilis
  • 2 Tbsp. cane/brown Sugar
  • 1/4 cup of Soy Sauce low sodium
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Sesame Oil
  • 1/4 cup Rice Wine
  • 1 Tbsp Chinkiang Vinegar optional
  • Thai basil leaves for garnish

Equipment

  • Wok

Method
 

  1. Add vegetable oil and gently fry your aromatics, add chicken and lightly brown. Move to the side of the pan and add your sugar and caramelize.
  2. Add soy, rice wine, sesame oil and vinegar and bring to simmer until sauce has thickened.Approximately 10-15 minutes. Stir in basil and serve with rice. Note: See finished dish at top.

Notes

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