Have you tried Three Cup Chicken? The Taiwanese dish that’s taking Australian dinner tables by storm

If you’ve never heard of Three Cup Chicken, you’re in for a treat – and if you have, you’ll know exactly why it deserves a permanent spot in your weeknight dinner rotation.

San Bei Ji, as it’s known in Taiwan, is a soul-soothing dish that Taiwanese people hold close to their hearts – and one that leaves a lasting impression on anyone who tries it for the first time. The name tells you almost everything you need to know about how it’s made: equal parts sesame oil, soy sauce and rice wine form the base of a sauce that reduces into a gloriously sticky glaze, coating tender chicken pieces in layer upon layer of rich, savoury flavour.

It’s finished with a generous handful of fresh Thai basil, which wilts into the sauce at the last moment and fills the kitchen with an aroma that will have everyone appearing from other rooms asking what’s for dinner.

The good news for home cooks is that despite tasting like something from a good Taiwanese restaurant, Three Cup Chicken is genuinely simple to make. Most of the ingredients are available at any Asian grocery store or the international aisle of a well-stocked supermarket – and the whole dish comes together in around 30 minutes.

Three Cup Chicken (San Bei Ji)

Taiwan’s most beloved home-style chicken dish – sticky, aromatic and deeply satisfying. On the table in 30 minutes.
Servings 4

Ingredients

1 kilogram bone-in skin-on chicken thighs and drumsticks, chopped into large pieces
3 tablespoons sesame oil
1 tablespoons vegetable or peanut oil
6 fresh ginger slices, peeled
10 garlic cloves, peeled and left whole
2 dried red chillies (optional)
0.3 cups Shaoxing rice wine (or dry sherry)
0.3 cups soy sauce
1 tablespoons dark soy sauce
1 tablespoons sugar
1 cups fresh Thai basil leaves, loosely packed
4 serves steamed white rice, to serve

Method

1 Prepare the chicken: Pat 1 kilogram bone-in skin-on chicken thighs and drumsticks, chopped into large pieces completely dry with paper towel. This is essential – it helps the chicken brown properly rather than steam.

2 Fry the aromatics: Heat 3 tablespoons sesame oil and 1 tablespoons vegetable or peanut oil together in a wok or large heavy-based frying pan over medium heat. Add 6 fresh ginger slices, peeled, 10 garlic cloves, peeled and left whole and 2 dried red chillies (optional) if using. Let them sizzle gently for 2 minutes until fragrant and just golden. Your kitchen will smell incredible.

3 Brown the chicken: Increase heat to medium-high. Add the chicken pieces skin-side down. Brown without moving for 3–4 minutes until golden. Turn and brown the other side for a further 2–3 minutes. Work in batches if needed – don’t crowd the pan.

4 Add the sauce: Pour in 0.3 cups Shaoxing rice wine (or dry sherry), 0.3 cups soy sauce and 1 tablespoons dark soy sauce. Add 1 tablespoons sugar and stir well to coat all the chicken in the sauce. Bring to a simmer.

5 Simmer and reduce: Reduce heat to medium-low, cover and cook for 20 minutes until the chicken is cooked through. Remove the lid, increase heat to medium-high and cook for a further 5 minutes, stirring occasionally, until the sauce reduces to a sticky, glossy glaze.

6 Finish with basil and serve: Remove from heat and immediately toss through 1 cups fresh Thai basil leaves, loosely packed. Stir quickly so the basil wilts into the sauce – about 30 seconds – releasing an incredible fragrance. Serve at once over 4 serves steamed white rice, to serve.

TIP: Thai basil is worth seeking out – it has a slightly anise-like, peppery flavour that regular basil doesn’t quite replicate, though regular basil will do in a pinch. Shaoxing rice wine is available at Asian grocery stores and many Woolworths and Coles; dry sherry is the best substitute. Boneless chicken thighs work well too and are easier to eat – just reduce the simmering time to around 10 minutes. Leftovers reheat beautifully and are arguably even better the next day.