Three Cup Chicken (San Bei Ji) is a classic Taiwanese chicken dish that’s packed with flavor from soy sauce, rice wine, and sesame oil. My recipe brings out the rich taste and aroma of this Taiwanese favorite—perfect for a cozy dinner at home!

Three Cup Chicken (San Bei Ji) topped with fresh Thai basil leaves

Three Cup Chicken (San Bei Ji) always brings back memories of our newlywed days in Taipei, Taiwan. While my husband studied Mandarin, I immersed myself in the bold, vibrant world of Taiwanese cuisine.

I’ll never forget the first time I tasted this unforgettable dish during a warm family meal with locals. The chicken wings were simmered in the signature trio of soy sauce, rice wine, and sesame oil, then finished with a handful of fragrant Thai basil. It was so good, I knew I had to learn how to make it just the way they did.

Three Cup Chicken wings (San Bei Ji) served over rice with wilted Thai basil

I asked questions, watched closely, and practiced until I could bring that unforgettable flavor into my own kitchen. Even after all these years, I still make it exactly as I learned in Taiwan.

It’s easy to recreate at home. This recipe stays true to the bold, comforting flavors I fell in love with—simple, satisfying, and full of Taiwanese soul. I think you’ll love it just as much as I do!

And speaking of Thai basil, did you know that crunchy Taiwanese popcorn chicken is another popular dish that uses it? Don’t miss out on this all-time favorite Taiwanese street food.

San bei ji with dark sauce glaze, garnished with Thai basil

A Quick Look at the Key Ingredients

Fresh Thai basil with distinctive purple stems
Fresh Thai Basil
  • Chicken: Bone-in chicken works best here—it releases deeper flavors during simmering. I personally love using “party wings” (commonly found in U.S. grocery stores) because they cook quickly and soak up that sticky glaze. If you prefer larger pieces, bone-in thighs or drumsticks also work beautifully.
  • Thai Basil: This aromatic herb is what really sets Three Cup Chicken apart. It has a peppery, almost licorice-like fragrance that’s unmistakable. Look for dark purple stems and distinctive leaves at Asian grocery stores. If you can’t find Thai basil, Italian sweet basil will do in a pinch, but the unique aroma of Thai basil is worth it!

Thai basil isn’t just for Three Cup Chicken—it’s amazing in dishes like Thai basil fried rice or Thai basil beef stir fry. Try these flavorful Thai basil recipes to bring more deliciousness to your table!

  • Three-Cup Sauce: The name comes from the classic equal parts of soy sauce, rice wine (preferably Chinese shaoxing wine), and sesame oil. My version adds a splash of dark soy sauce for deeper color, along with garlic, ginger, and dried chilies for layers of umami and aroma.

How to Make Taiwanese Three Cup Chicken (San Bei Ji)

Trimming excess skin from chicken wings with kitchen scissors

Start by trimming any loose skin from the chicken wings with scissors to reduce excess fat.

Chicken wings browned with garlic and ginger in a pan

Brown the wings until they’re lightly golden in a little oil. Add garlic and ginger slices and stir until aromatic.

Chicken wings coated in San Bei Ji sauce and dried chilies
Covered pan steaming chicken wings evenly

Pour in the rice wine, soy sauce, dark soy sauce, sugar, and dried chilies (if using). Stir to coat the wings, cover, and simmer until the flavors meld and the chicken becomes tender.

Taiwanese Three Cup Chicken simmering in dark sauce

Now, increase the heat to high to reduce the sauce slightly until it becomes a thick, glossy glaze.

Adding fresh Thai basil leaves to Three Cup Chicken in a pan
Drizzling sesame oil into Three Cup Chicken (San Bei Ji) for final flavor

Lastly, add fresh Thai basil leaves and stir. Drizzle in sesame oil at the end and let the chicken rest for a few minutes so the sauce thickens before serving.

I suggest serving San Bei Ji with steamed rice to soak up every drop of that delicious sauce, along with a side of stir-fried bok choy. I promise it’ll make a fabulous meal, and everyone will be asking for seconds. Enjoy!

Three Cup Chicken wings (San Bei Ji) in a pan with fresh Thai basil leaves

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Taiwanese three cup chicken wings (san bei ji) are adorned with glaze and fresh Thai basil leaves

Three Cup Chicken (San Bei Ji)

Three Cup Chicken (San Bei Ji) – a Taiwanese classic! Juicy chicken braised in soy sauce, rice wine, and sesame oil, finished with Thai basil for an irresistible aroma.
5 from 4 ratings

Ingredients

Instructions 

  • (Optional but recommended) Trim off the extra loose skin from the chicken party wings with a pair of scissors. Discard the skin.
  • Heat oil and a tablespoon of sesame oil in a large pan over medium-high heat. Brown chicken wings until slightly golden. Add the garlic and ginger slices; toss well.
  • Splash in some shaoxing rice wine. Add soy sauce, dark soy sauce, sugar, and dried chilies (optional); toss well until all the wings are coated. Reduce the heat to medium and cover with a lid. Simmer the wings in the sauce for 15 minutes.
  • Uncover and increase the heat to high. Continue to cook to reduce the sauce a little, about 3 minutes. Add the fresh Thai basil leaves (as much as you want) and stir. Remove the pan from the heat.
  • Drizzle in the remaining 2 tablespoons of sesame oil and let the chicken rest for 5 minutes before you serve. The sauce will thicken more as it rests. Serve hot with rice and vegetable side dish (see note below).

Notes

Recipe Success Tips
  • Use bone-in chicken like wings or drumsticks for the richest flavor, but you can also make this dish with boneless, skinless chicken breast or thighs. Just reduce the soy sauce by about 25% and shorten the simmering time slightly.
    Don’t skip the Thai basil – it’s the secret to that authentic aroma.
  • Let the sauce reduce to a glossy glaze – this final step is essential for depth and richness.
  • Add most of the sesame oil at the end to infuse the dish with its signature aroma and nutty flavor. Adding it all during browning is not recommended because sesame oil has a low smoking point and can lose its fragrance or even burn, giving a bitter taste
 
 
Calories: 585kcal, Carbohydrates: 12g, Protein: 31g, Fat: 42g, Saturated Fat: 9g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 1247mg, Potassium: 361mg, Fiber: 1g, Sugar: 6g, Vitamin A: 888IU, Vitamin C: 6mg, Calcium: 59mg, Iron: 3mg
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