Dry Pot Chicken Recipe | 干锅鸡

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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.

Wok-tossed chicken with leeks, chilies, and aromatics — where the dry pot magic begins.

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.

Bold, spicy, and crispy — dry pot chicken with all the heat and crunch you crave.

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.

Crispy on the outside, juicy inside

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.

My take on dry pot chicken — full-bodied, fiery, and unmistakably Fat Dough.

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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

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Equipment:

• Dutch Oven / Wok

• Wok / Cast Iron Skillet / Pan

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Directions:

1. Please visit my "Mala Hot Pot" for the mala sauce recipe.

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

3. Prepare the Chicken.

4. Place chicken breast in a mixing bowl.

5. Sprinkle baking soda over the chicken and mix well. Let sit for 15 to 20 minutes.

6. Rinse thoroughly under running water to remove the baking soda.

7. Drain and transfer to a clean bowl.

8. Add salt, pepper, mushroom powder, egg white, ShaoXing wine, and cornstarch.

9. Mix until well coated. Cover and refrigerate for at least 1 hour.

10. After chilling, toss the chicken again. Most of the marinade should be absorbed.

11. Stir in sesame oil. Set aside until ready to cook.

12. Stir Fry the Chicken.

13. Heat 2 to 3 inches of oil in a wok or Dutch oven over medium heat.Tip: Insert a wooden chopstick—if bubbles form, the oil is ready.

14. Drop chicken pieces into the oil one by one. Stir gently to prevent sticking.

15. Deep fry in batches until lightly golden brown.

16. Drain and place on a wire rack or paper towel-lined plate.

17. Build the Sauce.

18. In a clean wok or skillet, heat 2 tablespoons of the used frying oil over medium heat.

19. Add doubanjiang and garlic. Sauté until the doubanjiang starts to caramelize.

20. Add fermented black beans and mala sauce. Stir well.

21. Add chopped leeks and red onion. Sauté until everything is aromatic.

22. Return the fried chicken to the wok and toss to coat.

23. Add red and green chilies.

24. Drizzle in light soy sauce and stir until evenly combined.

25. Taste and adjust with more salt or soy sauce if needed.

26. Turn off the heat and finish with toasted sesame oil and black vinegar.

27. Garnish with sesame seeds. Toss briefly.

28. Serve.

29. Transfer to a serving plate.

30. Sprinkle roasted crushed peppercorns and sliced scallions over the top.To make crushed peppercorns: toast them in a dry skillet until fragrant, then crush with a pestle and mortar.

31. Serve immediately over hot steamed rice.

Chickenlicious...

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Recipe Video: