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 a Taiwanese classic. 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.

The name “three-cup chicken” traditionally refers to the three principal seasonings: rice wine, soy sauce and sesame oil. The “cups” describe the balance among those ingredients rather than requiring modern home cooks to use a literal cup of each.

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

My favorite dish from Hunan, Hunan Pork Belly with Seared Peppers – Xiao Chao Rou

And one I make at least once a week, Guizhou Spicy Chicken-(Guìzhōu Làzǐ Jī)

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

A classic from the amazing Joyce Chen, Twice-Cooked Pork: From Joyce Chen’s 1961 Kitchen to Today’s Sichuan Pantry

A great recipe for Chinese BBQ pork, Authentic Char Siu Recipe: Make Delicious BBQ Pork at Home

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

A fast and easy noodle dish, Chinese Shrimp Scallion Oil Noodles

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 granulated Sugar

1/4 cup of Soy Sauce (low sodium)

1 Tbsp Dark Soy Sauce 

2 Tbsp Sesame Oil

1/4 cup Rice Wine

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

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 a Taiwanese classic 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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Taiwanese

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 1/2 lb. Chicken drumettes or 1 lb boneless skinless thighs cut into bite size pieces.
• 2 Tbsp Vegetable Oil
• 8-10 cloves 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. granulated Sugar
• 1/4 cup Soy Sauce low sodium
• 1 Tbsp Dark Soy Sauce
• 2 Tbsp Sesame Oil
• 1/4 cup Rice Wine
• 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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