Three Cup Chicken (三杯鸡)
Mar 19, 2026 12:40 PM
My Three Cup Chicken recipe is a savory dinner main dish featuring ginger caramelized in sesame oil, chicken wings braised in Shaoxing wine and soy sauce until sticky and glazed, and fresh Thai basil stirred in at the end.
This is one of the most famous Taiwanese braised chicken dishes, known as san bei ji (三杯鸡). The name comes from the traditional ratio of 1 cup each of sesame oil, soy sauce, and rice wine, though no one actually uses that much anymore. The dish is believed to have originated in Jiangxi province over 700 years ago before becoming a staple of Taiwanese home cooking.
What makes it so good is the combination of caramelized ginger, whole garlic cloves, and that thick, glossy sauce that clings to every piece. If you enjoy bold braised dishes, this one belongs in your menu.
I started making three cup chicken after eating it at Taiwanese restaurants, where every place had their own version bubbling away in clay pots. I came home and tested it over and over until I got a version that works with what I can find at my local grocery store, and my husband now requests it at least twice a month.
I start by slowly caramelizing ginger slices in sesame oil, then adding smashed garlic and dried chilies to build the aromatic base. The chicken gets seared in the same pan, then braised in Shaoxing wine and soy sauce until the liquid reduces into a thick sticky glaze. A handful of fresh Thai basil goes in right at the end. I really hope you give this recipe a try.
Ingredients:
- 2 lbs chicken wings
- 1/4 cup sesame oil
- 3 ” ginger , thinly sliced
- 16 cloves garlic , lightly smashed
- 6 dried chili peppers
- 1/3 cup Shaoxing wine (or dry sherry)
- 1/3 cup soy sauce
- 3 tablespoons brown sugar (or regular sugar)
- 1 bunch basil , stems removed
Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
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