Give Chicken Wings a Glow-Up With Three Cup Chicken (2024)

Lifting the lid off a saucepan or a clay pot, you see succulent chicken bathing in a liquid symphony of savory and aromatic notes, and each saucy bite delivers a perfect balance of flavors. This is three-cup chicken, or san bei ji, a simple yet elegant one-pot dish perfect for a weeknight dinner that the whole family will love.

My Filipino husband Jake and I first had three-cup chicken as a hotpot dish in a Taiwanese restaurant. He loved it and said it reminded him of chicken adobo. I knew I had to make my own three-cup chicken at home, though at first, I felt like an imposter, a Chinese woman trying to replicate a dish so deeply rooted in Taiwanese culture.

But as I delved into its history, I found that three-cup chicken has ancestral ties to China (as far back as the Song Dynasty), as well, allowing me a personal connection. Then Jake unearthed a plot twist in his family history—thanks to a 23AndMe kit, he discovered he's actually half Taiwanese! You could say that in a sense, three-cup chicken has become a sort of a culinary bridge between our heritages, a dish our Filipino-Chinese-Taiwanese-Vietnamese-American son can fully enjoy.

Where Does the "Three Cup" Come From?

Traditionally, you make three-cup chicken with three core ingredients: sesame oil, rice wine, and soy sauce, each contributing to create a well-rounded flavor profile. While the name "three-cup" suggests equal proportions, using full cups of these ingredients would be overpowering and be enough to serve an army, more so than a small family of four. So, we'll be working with adjusted ratios that maximize flavor while conserving pricier ingredients like sesame oil.

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Essential Ingredients You'll Need

I’ve spoken to many Taiwanese-cuisine enthusiasts and experts who always tell me to never skip the Thai basil in this dish. Thai basil has a peppery, anise-like aroma, and honestly, it elevates this dish. And while many three-cup chicken recipes online call for Shaoxing wine, you want to use michiu, Taiwanese, or even Japanese rice wine (sake) for a lighter flavor, versus the bolder flavor of Shaoxing wine.

Three Cups, Three Steps

Making three-cup chicken is a straightforward affair: a quick marinade followed by a vibrant flash stir-fry to velvet the chicken, then a longer braising period. There really are no special techniques or tricks, but you’ll still achieve restaurant-quality results with ease at home.

Serving Three Cup Chicken

Serve my three-cup chicken piping hot right out of the wok, always with a bowl of rice to temper the strong flavors. One silly thing I like to do, or maybe it’s not that silly, (and perhaps it’s the Canadian in me), I like to drizzle maple syrup over the chicken. It gives it a beautiful syrupy glaze and a touch of sweetness that I feel brings the dish together, but often gives it a fun flavor surprise.

I also suggest pairing this dish with lighter side dishes and veggies, like blanched bok choy or steamed tofu. Although three-cup chicken is perfect for busy weeknight dinners, it’s suitable for special occasions as well.

Tips for Making Three Cup Chicken

No peeking!—When you're braising the chicken, resist the urge to lift the lid too often. Keeping the lid on helps to maintain a steady temperature and ensures that your chicken will be tender and the flavors well-incorporated.
Don't crowd the pan—Make sure to not overcrowd your wok when stir-frying the chicken. This ensures that the chicken pieces sear nicely and cook evenly, rather than steam in their juices.
How to tell when the sauce is ready—A good indicator of when the sauce is done is when it clings to the back of a spoon. If it reduces too much, you can add a little water to thin it out.

Make Ahead

-Feel free to marinate the chicken a day in advance and store it in the refrigerator in an air-tight container.

-You can also prepare the sauce ahead of time. Combine all the sauce ingredients in a bowl, mix well, and store it in an airtight container in the refrigerator for up to 2 days. If you're using optional ingredients like MSG, cardamom pods, or star anise, feel free to add those as well.

-The ginger, garlic, shallots, and dried chiles can be chopped in advance. Store them in separate airtight containers in the fridge for up to a day.

-You can wash and dry the Thai basil leaves and store them in an airtight container lined with a paper towel. The scallions can also be chopped ahead and stored in the fridge.

"This is such an impressive and flavorful dish. The chicken gets beautifully glazed with the sticky, savory sauce, and the flavors are well-balanced. The bright, fresh flavor of the Thai basil is crucial to the dish, so don't be tempted to skip it." —Megan Scott

Give Chicken Wings a Glow-Up With Three Cup Chicken (2)

A Note From Our Recipe Tester

Ingredients

For the Marinade

2 pounds chicken wings, or all drumettes or all wingettes, or a 2-pound mix of wings and skin-on chicken thighs
1 1/2 tablespoons cornstarch
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1 tablespoon michiu or rice wine
1 tablespoon sesame oil or toasted sesame oil
1 tablespoon dark soy sauce
1 teaspoon sugar

For the Sauce

1/4 cup michiu or rice wine
1/4 cup dark soy sauce
1 tablespoon light soy sauce
2 1/2 tablespoons granulated sugar or 3 tablespoons brown sugar
1 tablespoon black or Chinkiang vinegar
1/4 teaspoon monosodium glutamate (MSG), optional
1 teaspoon green cardamom pods, optional
3 pods star anise, optional

For the Stir-Fry

1/4 cup toasted sesame oil
1-inch piece fresh ginger, sliced into coins
6 cloves garlic, chopped
1 small shallot, minced
2 dried red chiles, chopped
1 cup Thai basil leaves
2 scallions, chopped, optional
Toasted sesame seeds, optional
2 to 3 tablespoons maple syrup, optional

Steps to Make It

Marinate the Chicken

Gather the ingredients.
Carefully separate 2 pounds chicken wings into drumettes and wingettes using a sharp knife or kitchen shears. Don’t discard those wing tips; include them for extra flavor and a chewy cartilaginous texture perfect for gnawing, or save them to make stock or broth. If using chicken thighs, cut them into bite-sized pieces.
Make the marinade. In a large bowl or food storage container, mix 1 1/2 tablespoons cornstarch, 1 tablespoon michiu or rice wine, 1 tablespoon sesame or toasted sesame oil, 1 tablespoon dark soy sauce, and 1 teaspoon sugar. Toss in the chicken, making sure it’s well-coated, and marinate in the fridge for 15 to 30 minutes.

Make the Sauce

Gather the ingredients.
In a measuring cup with a pour spout, combine 1/4 cup michiu or rice wine, 1/4 cup dark soy sauce, 1 tablespoon light soy sauce, 2 1/2 tablespoons granulated sugar or 3 tablespoons brown sugar, and 1 tablespoon black or Chinkiang vinegar. Feel free to add 1/4 teaspoon MSG, 1 teaspoon green cardamom pods, and 3 star anise if you're using them. Give the sauce a taste and adjust as needed. Savory and umami should be the predominant flavors, and balanced slightly by a subtle sweetness and tang. Set the sauce aside for now.

Cook the Chicken

Gather the ingredients.
Over medium-high heat, preheat a wok until you see wisps of smoke and the wok emits a pleasant smoky aroma. Add 1/4 cup toasted sesame oil followed by 1 inch fresh ginger, sliced into coins, 6 cloves garlic, chopped, 1 small shallot, minced, and 2 dried red chiles, chopped. Stir them until golden-brown and aromatic, about 1 minute.
Turn the heat to high and add the chicken to the wok, leaving any extra marinade behind in the bowl. Toss and turn the chicken, aiming for a golden-brown sear on all sides, a few minutes.
Pour the sauce around the perimeter of the wok. Lower the heat to medium-low, cover your wok with a lid, and let everything simmer until the sauce reduces by about one-third and the chicken is tender and juicy, about 15 minutes.
Uncover the wok and raise the heat to high. Keep stirring as the sauce bubbles, thickens, and coats the chicken in a lusciously dark glaze. If you overcook the sauce and it starts to dry up, it will become burnt and sticky. As the sauce envelops the chicken in a dark sumptuous layer, toss in 1 cup Thai basil leaves. Stir and cook until they wilt, about a minute. Remove from the heat.
Garnish with 2 scallions, chopped and toasted sesame seeds, if desired. If you're in the mood for added sweetness, drizzle in about 2 to 3 tablespoons maple syrup. (For me, a Canadian-born-Chinese, this is a must, but you might prefer a more traditional, not-as-sweet taste.) Serve immediately and enjoy.

How To Store

Cool leftover three cup chicken to room temperature and transfer it to an airtight container. Store it in the refrigerator for up to 4 days.

For longer storage, freeze it in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. Label the container with the date, as the dish will keep for up to 3 months. Thaw it overnight in the refrigerator. Before reheating, give the container a good shake to redistribute the flavors soaked up by the chicken.

Reheat on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.

Recipe Variations

Finding Thai basil—In Asian supermarkets and grocery stores, Thai basil is often simply labeled as "basil." To identify it, look for stems tinged with purple or red. If Thai basil is unavailable—which is unfortunate, as its unique blend of spicy, peppery, and subtle licorice notes greatly enhances the dish—you can substitute it with sweet basil, cilantro, or mint.
Opt for Taiwanese ingredients—To achieve authentic Taiwanese flavors, opt for Taiwanese or Japanese soy sauce and rice wines. While Shaoxing wine is an acceptable substitute, be aware that it has a more robust flavor compared to its Taiwanese and Japanese equivalents. The same principle applies to Chinese soy sauce, which tends to have a bolder, stronger flavor. You can use Chinkiang vinegar as the black vinegar, but it’s possible to find Taiwanese-brand black vinegars.
Make it plant-based—Although chicken is the recommended protein for this dish, vegans can easily replace it with firm tofu or shiitake mushrooms, as the remaining ingredients are already vegan-friendly.
Add Filipino flavors—For a Filipino twist, akin to chicken adobo, consider adding three bay leaves and whole peppercorns to the sauce.
Make it a meal with noodles—You’ll have enough sauce in this dish to add in cooked instant ramen or udon for a noodle spin. Cooked pasta works too. The noodles or pasta will soak up all the delicious sauce , while the chicken will retain a beautiful glossy layer of sauce.

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Nutrition Facts (per serving)
639	Calories
45g	Fat
32g	Carbs
23g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	639
% Daily Value*
Total Fat 45g	58%
Saturated Fat 12g	61%
Cholesterol 93mg	31%
Sodium 1818mg	79%
Total Carbohydrate 32g	12%
Dietary Fiber 2g	7%
Total Sugars 12g
Protein 23g
Vitamin C 23mg	117%
Calcium 66mg	5%
Iron 2mg	14%
Potassium 474mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

three cup chicken
3 cup chicken
chicken
chicken wings

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