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Dry Pot Chicken | 干锅鸡

Writer: DanielDaniel
7 days ago4 min read

Updated: 6 days ago


Dry Pot Chicken (干锅鸡) is a Sichuan dish that delivers all the flavors of hot pot but without the broth. It originated from the Chongqing and Sichuan regions, where spicy, numbing, and smoky flavors define the cuisine.


Just done stir frying...


Unlike traditional hot pot, where ingredients simmer in broth, dry pot cooking focuses on stir-frying with an intensely aromatic sauce, making each bite packed with heat, umami, and crisp textures. The combination of Doubanjiang (chili bean paste), fermented black beans, and mala sauce creates an irresistible depth of flavor, while the final drizzle of black vinegar and sesame oil adds a sharp, fragrant contrast.



The marinated and fried chicken stays crispy on the outside yet tender inside, absorbing the bold, spicy sauce as it stir-fries with leeks, red onions, and chilies. What makes this dish stand out is its versatility—you can use beef, lamb, or even tofu instead of chicken, and adjust the spice levels based on preference.


Beef: Thinly sliced beef (like chuck, flank or sirloin) works well. Just velvet it the same way as my beef & broccoli recipe, so it stays tender. The beef soaks up the mala flavors beautifully, making it extra savory.


Lamb: If you love bold flavors, lamb is a great choice! The natural gaminess pairs incredibly well with the spicy, numbing Sichuan peppercorns.


Tofu: Both firm tofu and fried tofu puffs work. Fried tofu puffs soak up all that delicious sauce, while firm tofu gives a nice bite. You can even use tempeh or mushrooms for a plant-based version.



Traditionally, dry pot dishes are served in a sizzling pot, keeping the food warm while everyone digs in with chopsticks. The beauty of this dish lies in its layered textures—crispy chicken, crunchy vegetables, and the perfect balance of heat, numbing Sichuan pepper, and savory umami.


If you love Sichuan flavors and want something that packs a punch without the hassle of making a full hot pot, this dry pot chicken is a must-try. It’s quick, satisfying, and incredibly addictive, making it perfect for a weeknight dinner or a spicy feast with friends.


Serve it with steamed rice to soak up the rich, fragrant sauce, and you’ll have a dish that brings restaurant-quality Sichuan flavors straight to your kitchen.


 

Ingredients:

(Serve 4)

  • Chicken

  • Chicken Breast Boneless Skinless Coarsely Diced, 1

  • Baking Soda, 1 TSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Egg White, 1

  • ShaoXing / HuaTiao Wine, 1 TBSP

  • Cornstarch, 1 TBSP

  • Sesame Oil, 1 TSP

  • Stir Fry:

  • Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

  • DouBanJiang, 1 TBSP

  • Garlic Finely Minced, 5 Cloves

  • Fermented Black Beans Coarsely Chopped, 1 TBSP

  • Mala Sauce Homemade, 1 TBSP Adjust To Preference Or Chili Oil Homemade

  • Leeks Sliced 2", 1

  • Red Onion Wedged, 1

  • Green Chilies Deseeded, 2 Adjust To Preference

  • Red Chilies Deseeded, 2 Adjust To Preference

  • Light Soy Sauce, 1 TBSP

  • Toasted Sesame Oil, 1 TBSP

  • Black Vinegar, 1 TBSP

  • Sesame Seeds, A Pinch

  • Roasted Crushed Sichuan Peppercorns, 1 TSP Adjust To Preference

  • Scallions Coarsely Sliced, A Handful

 

Equipment:

  • Dutch Oven / Wok

  • Wok / Cast Iron Skillet / Pan

 

Directions:

  1. Please visit my "Mala Yuan Yang Hot Pot" for the recipe.

  2. Please visit my "How To Make Chili Oil" for the recipe.

  3. Prepare the chicken.

  4. Transfer the chicken breast to a mixing bowl.

  5. Sprinkle the baking soda over the top.

  6. Mix to combine well and set it aside for 15 to 20 mins.

  7. Wash thoroughly under running water.

  8. Drain and transfer to a large mixing bowl.

  9. Add salt, pepper, mushroom, egg white, shaoxing and cornstarch.

  10. Mix until well combined.

  11. Cover and chill in the fridge for at least 1 hr.

  12. After 1 hr, give the chicken mixture a quick toss.

  13. The chicken should absorb most of the marinade.

  14. Mix in the sesame oil and set it aside until ready to use.

  15. Stir fry.

  16. Heat up 2 to 3" of oil in a dutch oven or wok over medium heat.

  17. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  18. If bubbles start to form, the temperature is ready for frying.*

  19. Gently drop the chicken into the oil individually.

  20. Stir to prevent sticking.

  21. Deep fry until lightly golden brown.

  22. *Do this in batches.*

  23. Drain and transfer to a wire rack or a plate lined with kitchen paper.

  24. Add 2 TBSP of that frying oil to a wok or a skillet over medium heat.

  25. Once the oil is heated up, add doubanjiang and garlic.

  26. Saute until the doubanjiang is lightly caramelized.

  27. Followed by fermented black beans and mala sauce.

  28. Next, add in leeks and red onion.

  29. Saute until well combined and aromatic.

  30. Add in the chicken and toss until the chicken is well coated.

  31. Followed by the green and red chilies.

  32. Drizzle in the light soy sauce and saute until well combined.

  33. Taste and adjust for seasonings.

  34. Kill the heat and drizzle in toasted sesame oil and black vinegar.

  35. Garnish with a sprinkle of sesame seeds.

  36. Give it a quick toss and transfer to a serving plate.

  37. Sprinkle the roasted crushed peppercorns and scallions over the top.

  38. To make the roasted crushed peppercorns, toast the peppercorns in a skillet until aromatic and crush them with a pestle and mortar.

  39. Serve immediately over some rice.


Chickenlicious...

 

Recipe Video:



 
 
 
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