Taiwanese 3 Cup Chicken Wings

One of the most underrated recipes you NEED to try at home is Taiwanese 3 Cup Chicken.

The perfect balance between savory and sweet, Taiwanese 3 Cup Chicken (San Bei Ji) is easy to make at home and a recipe everyone will love.

Let’s say you are vegetarian; you can substitute chicken with Shiitake mushrooms instead, which will be just as delicious.

Warning, you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe. 

So why is it called Taiwanese 3 Cup Chicken?

That is because you traditionally need only three simple ingredients: Soy Sauce, Sesame Oil, and Chinese Cooking Wine.

I like this method, but I find that many people don’t consume alcohol and find a cup of sesame oil to be way too heavy.

That is why for my Taiwanese 3 Cup Chicken Stir-fry I made some alteration that still gives you the authentic flavor but is much lighter. 

Taiwanese 3 Cup Chicken is one of the most classic and traditional Taiwanese dishes that is loved by many.

You can find it at street stalls, beerhouses, restaurants, and even night markets!

Traditionally whole chicken is used for this dish, but to make it more accessible and easy, I will use chicken wings instead.

The glaze coats all over the chicken, making it finger-licking good! I also have a recipe for 3 Cup Chicken Noodle, a one-pot meal that takes less than 20 minutes to make at home. 

Quick tip! If you also can’t handle Red Chilli like me but want a subtle hit of spice, soak the red chili in cold water for at least 5 minutes and remove all the seeds. Drain, and then the red chili won’t be as spicy!

Ingredients 

• 1 lb chicken wings 
• 6 slices ginger, sliced 
• 8 cloves garlic, sliced 
• 2 red chilli, chopped 
• 2 cups fresh Thai basil 
• 6 tbsp sesame oil 
• 0.5 cup soy sauce 
• ½ cup Chinese cooking wine, or water 
• 4 tbsp sugar 

1. Optional – Add chicken and hot water in a pot and once it simmers, turn the heat off, run the chicken under cold water, and pat dry. 
2. In a pot, drizzle in oil and turn the heat to medium-high. Once the oil is hot, add in chicken wings and pan fry for 2-3 minutes on each side or until golden brown on both sides. 
3. Next, pour sesame oil, add garlic, red chili, and ginger, and fry for 2-3 minutes or until fragrant. 
4. Pour in soy sauce, Chinese cooking wine, and sugar, and cover for 5-7 minutes. 
5. After 5 minutes, add in basil, and sauté everything on high heat for 1 minute. 

Print Pin Recipe

Taiwanese 3 Cup Chicken

One of the most underrated recipes you NEED to try at home is Taiwanese 3 Cup Chicken. The perfect balance between savory and sweet, Taiwanese 3 Cup Chicken (San Bei Ji) is easy to make at home and a recipe everyone will love. Let’s say you are vegetarian; you can substitute chicken with Shiitake mushrooms instead, which will be just as delicious. Warning, you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe.

Prep Time5 minutes mins

Active Time20 minutes mins

Total Time25 minutes mins

Course: Appetizer, Dinner, Main Course, Side Dish, Snack

Cuisine: Asian, Chinese, Taiwanese

Keyword: 20 Minute Recipes, 30 Minute Dinner, Asian Food, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, chicken, Chicken Recipe, dinner Ideas, Easy, Easy Recipes, One Pot Dinner, Taiwanese Food, Taiwanese Recipes

Yield: 4 People

Materials

• 1.5 lb chicken wings
• 6 slices ginger sliced
• 8 cloves garlic sliced
• 2 red chilli chopped
• 2 cups fresh Thai basil
• 6 tbsp sesame oil
• 0.5 cup soy sauce
• ½ cup Chinese cooking wine or water
• 4 tbsp sugar

Instructions

• Optional – Add chicken and hot water in a pot and once it simmers, turn the heat off and run the chicken under cold water and pat dry.
• In a pot, drizzle in oil and turn the heat to medium-high. Once the oil is hot, add in chicken wings and pan fry for 2-3 minutes on each side or until golden brown on both sides.
• Next, pour sesame oil, add garlic, red chili, and ginger, and fry for 2-3 minutes or until fragrant.
• Pour in soy sauce, Chinese cooking wine, and sugar, and cover for 5-7 minutes.
• After 5 minutes, add in basil, and sauté everything on high heat for 1 minute.

Notes

Quick tip! If you also can’t handle Red Chilli like me but want a subtle hit of spice, soak the red chili in cold water for at least 5 minutes and remove all the seeds. Drain, and then the red chili won’t be as spicy!