Three Cup Chicken/三杯雞 (Sān Bēi Jī)

 I’m not Taiwanese, but I would venture to guess that this is probably the most famous export out of Taiwan–other than bubble tea, of course. I fell in love with Three Cup Chicken from the first time I tried it at a now-closed Taiwanese restaurant in Denver. It is sweet, yet undeniably savory… earthy in its appeal, but sharp with the bite of Thai basil… Chinese in preparation, but Taiwanese in home-cooked execution. Everything I’ve had since my initial foray into Taiwanese food has more or less conveyed the same sense of practicality and no-nonsense attitude. Just because it’s more homey than fanciful doesn’t mean I don’t enjoy it, however–if anything, I find it deeply satisfying. Dishes like popcorn chicken and beef noodle soup aren’t going to be haute cuisine anytime soon, but they don’t need to be… and they don’t care to be, either.

I started making Three Cup Chicken a few years ago, but every recipe I found was just a wee bit off from that first magical bite I had some years ago… too sweet, too bland, too salty! Pretty silly for a recipe that is quite literally named Three Cup for a reason: one teacup of soy sauce, one teacup of rice wine, one teacup of sesame oil. But after tinkering around recently, I’ve settled on this recipe that I’ve been able to consistently reproduce. Yay!

Velvet-ing the chicken, or breaking down the muscle fibers in the chicken to create a more “velvet” texture, isn’t usually necessary for thighs since they’re more tender than breasts. However, I really loved the softness of the chicken and the flavor that the marinade imparts, so I incorporated that into my version. Other than the “cups” for the sauce and the aromatics, the spice and sweetness of the dish can be easily adjusted to your taste preferences.

The only ingredient I have to insist you do not substitute is Thai basil. Italian basil won’t create the sharp, aromatic flavor that contrasts so well with the sweetness of the sauce. Use it if you must, but know that the chicken will taste far from authentic if you substitute the basil.

Being able to recreate a popular dish from James’ ethnic homeland makes my heart happy! I hope this easy recipe encourages you to not only try making it, but to try other Taiwanese food as well.

Print Recipe

Three Cup Chicken/三杯雞 (Sān Bēi Jī)

Author: Kris Cooking Method: stir fry Cuisine: Taiwanese

Difficulty: Beginner Prep Time 5 min Cook Time 20 min Total Time 25 mins Servings: 4

Description

A quintessential recipe for Taiwanese home cooking that has been heartily approved by my in-laws—and is thankfully very easy to make!

Ingredients

Servings

Chicken + Marinade

• 1 pound skin-on, bone-in chicken thighs
• 1 tablespoon rice wine
• 1/2 teaspoon white pepper

The Rest

• 3 tablespoons sesame oil
• 2 dried red peppers ((optional))
• 10 garlic cloves, smashed
• 1 inch ginger, sliced
• 1/4 cup rice wine
• 1/4 cup dark soy sauce
• 1 1/2 tablespoon brown sugar
• 2 cups fresh Thai basil leaves, washed and plucked

Instructions

1. Mix the marinade ingredients together with the chicken (rice wine and pepper). Allow the chicken to sit for at least 30 minutes in the marinade before cooking.

2. Combine the rice wine, soy sauce and sugar into a bowl and set aside.

3. When you’re ready to cook, heat 3 Tbsp. of sesame oil in a large pan or wok on medium heat.

4. When the oil is heated, add the dried red peppers and stir until the skins of the red peppers start to darken. (Feel free to nix this step if you don’t prefer spice–or lessen the amount of pepper to reduce the heat.)

5. Add the garlic cloves and ginger and stir until they emit a fragrance, ~30 seconds.

6. Add the chicken skin side down for 2-3 minutes before flipping. Continue to cook until the chicken is cooked on the outside and no pink flesh is showing, another 2 minutes.

7. Give the sauce mixture a quick stir to re-incorporate the sugar then add to the wok. Stir to evenly coat the chicken with the sauce, then cover and turn the heat down to medium low and cook for 10 minutes.

8. Uncover the wok, then allow the sauce to thicken for another 2-3 minutes.

9. When the sauce is almost done, add the Thai basil leaves and stir until they wilt.

10. Turn off the heat, remove the wok from the stove, and plate. Serve immediately.

11. If you have any leftovers, they’ll last for up to a week when refrigerated in an airtight container.

Note

• Feel free to substitute with boneless skinless chicken, which I know is less fatty and fussy... but also less flavorful, especially if you sub breast in for thighs.
• However, the Thai basil cannot be substituted with Italian/sweet basil or it will totally change the flavor of the dish.

 

Keywords: Asian, chicken, stir fry, taiwanese, Thai basil