Three Cup Chicken (San Bei Ji) is a traditional Taiwanese dish loaded with intense flavors. The addition of basil is what really makes this dish so great. Complement it with steamed rice and veggies and you have yourself a winner!
San Bei Ji, directly translates into "three cup chicken." It gets its name from the main ingredients used in the recipe - 1 cup of soy sauce, 1 cup of rice wine and 1 cup of sesame oil.
Traditionally, Three Cup Chicken uses bone-in chicken that is simmered with whole cloves of garlic and cooked until tender. Restaurants often deep fry the chicken before braising, which isn't exactly convenient in a home kitchen.
Depending on how big the chicken pieces are, the total cook time can take between 20-30 minutes. In my Three Cup Chicken recipe, I'll show you a stir-fry version that has the same bold flavors and only takes 5 minutes to cook.
Which Cuts of Chicken Can I use for San Bei Ji Stir Fry?
For this Taiwanese San Bei Ji Stir Fry recipe, I like to use boneless, skin-on chicken thighs. Thighs are easy to prepare, they stay moist and tender and are really hard to overcook. With the skin on, it adds a chewy texture and extra flavor.
However, if you're not a fan of chicken thighs, chicken breast works fine as well. Just be sure to cut it into similar sized pieces and be careful not to overcook it.
How to Prep Chicken for Three Cup Chicken
Begin by cutting the chicken into bite-sized pieces, about 1" cubes. Give the chicken a quick marinade. 30 minutes is sufficient but longer is better. If you're short on time, it's okay to skip the marinade since the sauce has a lot of flavor.
Right before you stir fry, massage cornstarch into the chicken. This accomplishes two things - It tenderizes the chicken and lightly thickens the sauce in the final dish.
Cornstarch is a secret ingredient Asian restaurants use. It does a great job of tenderizing meat, a method called "velveting." However, be sure not to overdo it.
Restaurants tend to add an excessive amount of cornstarch, to the point where the meat doesn’t feel or taste like meat anymore. A tablespoon is enough for this recipe.
How to Stir Fry Taiwanese Three Cup Chicken
Once the chicken and the rest of the ingredients are prepped, the rest of the steps are pretty straightforward. Lightly stir fry your aromatics, then add the chicken in a single layer and sear on both sides. There's no need to thoroughly cook the chicken at this point.
Add the sauce mixture and basil. Toss everything together until the chicken is cooked through and the sauce has thickened. Drizzle with sesame oil and give it a final stir.
There you have it, Taiwanese Three Cup Chicken (San Bei Ji) stir-fry edition. Quick and easy for weeknights!
Ingredients
- 1 lb chicken thighs, boneless, skin-on, cut into 1" cubes
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- ½ inch knob of ginger, julienned
- handful Thai basil
- light drizzle sesame oil
Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoon Michiu (rice wine), can substitute with any rice wine
- 1 teaspoon sugar
Instructions
- Combine the MARINADE ingredients in a bowl and stir until the sugar dissolves. Add chicken and mix well. Allow it to marinate for at least 30 minutes, the longer the better.
- In a separate bowl, combine the SAUCE ingredients and set aside.
- When you're ready to cook, add cornstarch to the chicken and massage it in well.
- Heat a tablespoon of oil in a wok or skillet over medium-high heat. Add ginger and garlic and stir fry until they become aromatic. Be careful not to burn the garlic.
- Push the garlic and ginger to the edge of the pan and heat a bit more oil. Add the marinated chicken in a single layer and brown the chicken on both sides. It's okay if it's not fully cooked through at this point.
- Keep an eye on the garlic and ginger. Give them a toss periodically so they don't burn.
- Add the sauce mixture and basil. Continue tossing until the sauce thickens and the chicken is cooked through. Turn off the heat.
- Add a light drizzle of sesame oil. Give it a final stir then serve.
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