Three cup chicken recipe

Three Cup Chicken or San Bei Ji is so flavorful and easy to make - all you have to do is combine the ingredients and let it cook until ready! You'll be blown away by the tender and juicy chicken, coated in a glossy sauce that is savory, fragrant, and just a little bit spicy. Trust me, you won't be able to get enough!

This Taiwanese-style three cup chicken recipe allows you to make this dish whenever you want and it tastes as good as what you’ll get in a restaurant!

This authentic Taiwanese recipe for three cup chicken (三杯雞) is easy enough to make at home, so you won't have to get it from a restaurant!

Three Cup Chicken, or San Bei Ji, is a popular Taiwanese/Chinese dish. The name refers to the recipe used to make it, including a cup each of the three ingredients that create the sauce: rice wine, soy sauce, and sesame oil.

A simplified recipe for classic Taiwanese Three Cup Chicken - a favorite takeout order from Chinese Restaurants. Truly restaurant worthy and easy enough for a weeknight dinner!

In this iconic Taiwanese recipe, chicken thighs or legs are simmered in rice wine, soy sauce, and sesame oil. Seasoned with ginger, garlic and basil, this is a cozy meal.

Authentic Chinese restaurant-style flavors abound in this three cup chicken recipe that is simple to make with absolutely aromatic results.

Loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect over-abundance of flavor.

Three Cup Chicken - Tender chicken cooked in a sweet and savory glaze made with sesame oil, soy sauce and Shaoxing wine. Easy and delicious!

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. “If you actually cook it that way,” says Eddie Huang, the Taiwanese-American chef who inspired…