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    Recipes » Main Course Recipes » Asian Main Courses

    Three Cup Chicken

    Published: Jan 18, 2021 by Marissa Stevens · 26 Comments

    Gluten FreeQuick Meals

    This post may contain affiliate links.

    Jump to Recipe
    three cup chicken served in white bowls

    Three-Cup Chicken is a truly restaurant-worthy Taiwanese dish that's easy to make at home. With a simplified method and everyday ingredients, you'll be sitting down to dinner in about 40 minutes.

    Three Cup Chicken served in a white bowl with cloth napkin underneath

    Chicken thighs are browned in sesame oil then braised in rice wine, soy sauce, and loads of fresh garlic and ginger, then finished lavishly with fresh basil. A wildly aromatic and deeply flavorful dish!

    Ingredients You Need to Make Three Cup Chicken

    Three Cup Chicken Ingredients on a white marble board
    • Sesame Oil: Regular, not toasted sesame oil.
    • Fresh Ginger: Look for a firm, plump ginger hand with smooth skin.
    • Garlic: You'll want a large, firm head of garlic with smooth, taut skin.
    • Green Onions: Look for bright green onions (scallions) with fresh green tops (not wilted) and white bottoms.
    • Red Pepper Flakes: Increase or reduce the amount to manage the spice level.
    • Boneless Skinless Chicken Thighs: Trim off any large sections of fat before cutting into bite size pieces.
    • Light Brown Sugar: Or dark brown sugar if that's what you have on hand.
    • Rice Wine: Shaoxing wine or other Chinese rice wine that you would enjoy drinking, not cooking wine which has added salt.
    • Light Soy Sauce: Thinner and lighter in color than dark soy sauce.
    • Fresh Basil Leaves: Common sweet basil or Thai basil leaves both work well.
    • Hot Cooked Rice: Long grain white rice or brown basmati are great choices.

    Why is it called Three Cup Chicken?

    Taiwanese Three Cup Chicken (San Bei Ji or Sanbeiji) is a popular dish that originated in the Jiangxi province of southern China. Recipe lore is that “Three cups” refers to the original recipe calling for one cup each of soy sauce, rice wine, and sesame oil. Perhaps a myth since nobody seems to make it this way.

    Nearly every Three Cup Chicken recipe you find will be a little different, and mine is no exception. In fact, there is a lot of debate around the recipe details: how much sauce you should use, how thick it should be, what cuts of chicken should be used and whether or not they should be boneless or bone-in with skin.

    Recipe Inspiration and Changes

    The inspiration for my version came from Sam Sifton. After testing his recipe, I decided to make three main changes:

    1. For ease, I use boneless, skinless chicken thighs. The dish has ample fat without the chicken skin and is easier to enjoy without bones to deal with.
    2. Instead of leaving the garlic cloves whole, they're very coarsely chopped. In testing Sam's recipe, I didn't care for chomping into a whole garlic clove. With 12 cloves of garlic it's still a prominent flavor, but more distributed throughout the dish.
    3. Similarly, instead of cutting the fresh ginger into rounds, it's finely chopped to distribute the flavor.

    Not your average weeknight chicken dish, make this once and I promise you'll crave it often. So easy and a great alternative to takeout!

    More Delicious Asian Inspired Dishes

    • Chinese Cucumber Salad
    • Crispy Baked Egg Rolls
    • Soba Noodle Bowl
    • Kung Pao Brussels Sprouts
    • Homemade Ramen Noodles and Pork Belly Ramen

    How to Make Three Cup Chicken

    Step 1: In a wok over high heat, cook ginger, garlic, green onions, and red pepper flakes in 2 tablespoons hot sesame oil for 1 to 2 minutes, until fragrant.

    stir frying onions and aromatics in a wok

    Step 2: After scraping aromatic mixture to the side, add one tablespoon of oil and swirl to coat. Add bite-size chicken pieces and cook, stirring often until brown and starting to crisp.

    • chicken thigh chunks added to onions and aromatics in wok
    • cooking chicken thighs in wok
    • browned chicken thighs in a wok

    Step 3: To chicken add sugar, wine, and soy sauce and stir to combine; bring to boil. Reduce heat and simmer 12 to 15 minutes to thicken sauce.

    • three cup chicken sauce cooking down
    • three cup chicken sauce cooked down

    Step 4: Remove wok from heat and add basil; stir to combine. Serve with hot cooked rice.

    • adding fresh basil to three cup chicken
    • three cup chicken ready to serve
    Three Cup Chicken served in a white bowl with cloth napkin underneath

    Three-Cup Chicken

    Marissa Stevens
    A truly restaurant worthy recipe that's easy to make at home with everyday ingredients. Adapted from Sam Sifton of the New York Times.
    5 from 7 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Asian
    Servings 4 people
    Calories 602 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 3 tablespoons sesame oil divided, (not toasted sesame oil)
    • 3 tablespoons grated fresh ginger
    • 12 cloves garlic coarsely chopped
    • 4 green onions coarsely chopped
    • ½ teaspoon red pepper flakes or more
    • 2 pounds boneless skinless chicken thighs cut into bite-size pieces
    • 1 tablespoon light brown sugar
    • ½ cup rice wine
    • ¼ cup light soy sauce
    • 2 ounces fresh basil leaves torn if large
    • 3 cups hot cooked rice (about 1 cup dry rice)

    Instructions
     

    • Heat a large skillet or wok over high heat until hot. Add 2 tablespoons oil, ginger, garlic, green onions, and red pepper flakes; cook and stir until fragrant, 1 to 2 minutes.
    • Scrape aromatics to the side of the skillet. Add remaining oil and swirl to distribute. Add chicken; cook and stir until browned and beginning to crisp, about 7 minutes.
    • Add sugar, rice wine, and soy sauce; stir to combine, scraping up any browned bits, and bring to boil. Lower heat and keep at a high simmer until sauce has thickened to a sticky, deep golden brown, 12-15 minutes. (recipe note #1)
    • Turn off heat and stir in basil. Serve with hot cooked rice.

    Notes

    1. If your sauce is thickening too quickly, reduce the heat instead of the braising time. You want to allow the flavors to fully permeate and tenderize the chicken.
    2. Note that you'll need to cook rice according to package directions to be hot when the rest of the dish is ready to serve. I recommend long grain white rice or brown basmati.

    Nutrition

    Calories: 602kcalCarbohydrates: 44gProtein: 50gFat: 20gSaturated Fat: 4gCholesterol: 215mgSodium: 1023mgPotassium: 761mgFiber: 2gSugar: 4gVitamin A: 996IUVitamin C: 8mgCalcium: 85mgIron: 3mg
    Keyword cravings, gluten free, restaurant recipe
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Asian Main Courses

    • Ahi Tuna Salad served in a black bowl and photographed from the top.
      Ahi Tuna Salad
    • Kung Pao Beef served in a white ceramic bowl with wooden chopsticks and peanuts in a bowl and photographed from the top.
      Kung Pao Beef
    • Kung Pao Shrimp served over rice in a white bowl and photographed from the top.
      Kung Pao Shrimp
    • Kung Pao Cauliflower served in a white bowl.
      Kung Pao Cauliflower

    Reader Interactions

    Comments

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      Recipe Rating




    1. Heather says

      October 26, 2022 at 5:26 pm

      5 stars
      I’m usually hate it when people say “ I tried your recipe” and then they basically rewrite it. Because of what I had on hand I made a couple of modifications. Chicken breasts instead of chicken thighs and tossed in whole wheat pasta. Can’t wait to make it with thigh meat as it’s more flavorful. Really good and such complex flavors!!!

      Reply
      • Marissa Stevens says

        October 26, 2022 at 5:45 pm

        I love that you made it with what you had on hand, Heather! So glad it was a hit and just wait until you try it with chicken thighs! 🙂

        Reply
    2. Amy M Merritt says

      February 19, 2022 at 1:33 pm

      5 stars
      I have a question. Is the Carb count including the rice? It looks so good, but I can't have it with rice, and I have to watch carbs. I want to make it, and it doesn't seem like it would have that much carb without the rice.

      Reply
      • Marissa Stevens says

        February 21, 2022 at 7:41 pm

        Hi Amy! Yes, the carb count includes the rice.

        Reply
    3. Valentina says

      January 25, 2021 at 6:45 pm

      I just came home from the market with chicken thighs and didn't have a plan for them. It's a sign! 😉 I don't think I've ever even had this in a restaurant. Looking forward to trying it later this week. ~Valentina

      Reply
      • Marissa Stevens says

        January 26, 2021 at 9:00 am

        Perfect! So excited for you to try this, Valentina!

        Reply
        • Valentina says

          January 27, 2021 at 9:48 am

          5 stars
          Here to report back. I made this last night and followed your recipe to the T and it was perfect! SO tasty! Served it with rice and a salad. I also made a second version with tofu (one of my boys is vegetarian), and that he LOVED it. The sauce with the bits of onion, garlic and ginger is magical. Thank you! 🙂 ~Valentina

          Reply
          • Marissa Stevens says

            January 27, 2021 at 4:49 pm

            Oh, Valentina! This is so wonderful to hear. It's so sweet of you to come back with a full report. 🙂 Thank you!

            Reply
          • ClancyCat says

            January 30, 2021 at 2:41 pm

            Thank you, Valentina, for reporting back. It drives me nuts that so many people will leap on a blog post, say that they're "going to" try something and then never report back. As a fellow cook, I for one appreciate that you took the time to tell us all how great it was. (I'm dying to try it; have to score some fresh basil!)

            Reply
            • Valentina says

              February 03, 2021 at 5:15 pm

              Thanks! 😀 I'm always so happy when I try a new recipe and love it. You should try this one - SO tasty! -) ~Valentina

    4. Cheyanne says

      January 23, 2021 at 4:28 pm

      5 stars
      Your 3 cup chicken looks absolutely perfect, Marissa!!! I’ll be honest, I’ve made other recipes before and found them to be okay, but after reading through yours I already KNOW it’s a winner!! Can’t wait to try this! Pinned!

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:29 pm

        Thanks so much, Cheyanne! So excited for you to taste it!

        Reply
    5. Liz says

      January 21, 2021 at 4:45 am

      Garlic, ginger, soy sauce??? I'm in!!! What a yummy (and easy) chicken dish.

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:26 pm

        aww, thanks so much, Liz!

        Reply
    6. Chef Mimi says

      January 20, 2021 at 9:10 am

      Interesting, cause 1 cup of sesame oil would be a LOT! Love this recipe. Great Asian ingredients And basil at the end. Love it! Thanks!

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:26 pm

        Thanks, Mimi! haha...indeed it would. I wonder if that's just folklore or if anyone has actually made it that way.

        Reply
    7. Mary Ann | The Beach House Kitchen says

      January 20, 2021 at 7:37 am

      5 stars
      I've never heard of three cup chicken, but I'm all in Marissa! Looks easy and delicious and perfect for those busy weeknights. Tom and I would both enjoy it!

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:27 pm

        Thank you, Mary Ann. I promise it's so very good - I hope you and Tom will give it a try!

        Reply
    8. Katherine | Love In My Oven says

      January 18, 2021 at 8:42 pm

      5 stars
      I've never heard of three cup chicken but this is so my kind of dish. I love making a saucy, tasty takeout style dish at home! I need to try this one!

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:35 pm

        I hope you will, Katherine. It really is restaurant worthy!

        Reply
    9. Karen (Back Road Journal) says

      January 18, 2021 at 1:07 pm

      Well I'm like David and never heard of three cup chicken before. I thing I do know is that it sounds great so I thank you for sharing the recipe.

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:35 pm

        My pleasure, Karen! I hope you'll give it a try.

        Reply
    10. David @ Spiced says

      January 18, 2021 at 6:11 am

      5 stars
      I've gotta be honest here - this is the first time I've heard of 3 cup chicken. However, with that said, I am already craving it. All of the aromatics in this recipe would provide such a flavor punch. And the fact that I can make this quickly on a weeknight? I'm in!

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:35 pm

        Yay! I think you'll love it, David.

        Reply
    11. angiesrecipes says

      January 18, 2021 at 6:06 am

      This is one of my all time favourite! Yours looks authentic and so yummy. I need to buy some basil when I do my grocery tomorrow.
      Angie

      Reply
      • Marissa Stevens says

        January 23, 2021 at 4:35 pm

        Thank you, Angie! So excited for you to try it.

        Reply

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