If you love bold, sizzling, and aromatic Chinese food, Spicy Dry Pot Chicken (干锅鸡) is your dream dish.
Originating from Sichuan Province, this dish combines crispy fried chicken pieces with a medley of vegetables, Sichuan peppercorns, and dried chilies — all tossed in a spicy, savory sauce that clings beautifully without being soupy.
Unlike hot pot, Dry Pot (Gan Guo) means everything is stir-fried in a wok or pot until the flavors are concentrated and smoky.
Every bite delivers that addictive “mala” sensation — a numbing-tingly heat unique to Sichuan cooking.
🏮 What is “Gan Guo Ji” (干锅鸡)?
The term “Gan Guo” (干锅) literally means “dry pot” — a cooking style from Sichuan and Chongqing known for intense wok heat, fragrant oils, and bold spices.
Unlike stews or braises, the sauce in a dry pot is reduced to just enough to coat every ingredient with pure flavor.
Gan Guo Ji (Dry Pot Chicken) uses small chunks of chicken, flash-fried until golden, then tossed with chilies, peppercorns, garlic, leeks, and lotus root in a fragrant chili oil base.
It’s a fiery, aromatic, and festive dish that lights up any dinner table!
🍗 Ingredients You’ll Need
🐔 For the Chicken:
Chicken (with bone preferred) – 700 g, chopped into bite-sized pieces
Shaoxing wine – 2 tbsp
Oil – for deep frying
🌶️ For the Dry Pot Sauce:
Dried red chilies – 15–20, cut into halves (adjust to spice level)
Sichuan peppercorns – 2 tsp
Garlic – 6 cloves, sliced
Leek – 1 stalk, cut into 2-inch pieces
Celery – 1 stalk, cut diagonally
Lotus root (optional) – ½ cup, thinly sliced
Onion – 1 small, cut into wedges
Green bell pepper – ½, chopped
Red bell pepper – ½, chopped
🍶 For the Sauce Mix:
Doubanjiang (Sichuan chili bean paste) – 2 tbsp
Light soy sauce – 2 tbsp
Sugar – 1 tsp
🌿 For Garnish:
Fresh coriander (cilantro) leaves
Toasted sesame seeds
🔪 Step-by-Step Cooking Instructions
Step 1: Marinate the Chicken
In a large bowl, mix chicken pieces with Shaoxing wine, soy sauce, salt, white pepper, and cornstarch.
Toss well to coat evenly and let it marinate for 20–30 minutes.
Step 2: Fry the Chicken
Heat enough oil in a deep wok or pan for frying.
Add the marinated chicken and fry until golden brown and crispy, about 4–5 minutes per batch.
Remove and drain on paper towels.
The chicken should be golden on the outside but juicy inside.
Step 3: Prepare the Sauce Base
Pour off most of the frying oil, leaving 2 tbsp in the wok.
Add Sichuan peppercorns and dried chilies.
Stir-fry over low heat until fragrant — be careful not to burn.
Add ginger, garlic, and doubanjiang (chili bean paste).
Stir for about 1 minute until the oil turns red and aromatic.
Step 4: Add Vegetables
Add leek, onion, celery, and lotus root slices.
Stir-fry for 2–3 minutes until slightly softened.
Add bell peppers and toss briefly.
Step 5: Combine Everything
Add the fried chicken back into the wok.
Pour in the sauce mix (soy sauces, oyster sauce, Shaoxing wine, and sugar).
Toss everything on high heat until the chicken and vegetables are evenly coated in sauce and slightly caramelized.
Cook until the sauce is thick, glossy, and clings to the chicken.
Step 6: Serve Hot
Transfer immediately to a hot iron pot or shallow wok for serving.
Garnish with fresh coriander and sesame seeds.
Serve with steamed jasmine rice or enjoy it as-is with cold beer 🍺 — just like in Sichuan!
🍽️ Serving Suggestions
Serve sizzling hot with plain white rice 🍚
Pair with stir-fried greens or cucumber salad for balance 🥬
Enjoy with iced tea or Tsingtao beer for an authentic Chinese pairing 🍺
🧠 Pro Tips for Perfect “Gan Guo Ji”
✅ Fry the chicken first — It seals in the juices and gives texture.
✅ Use doubanjiang — It’s the heart of Sichuan flavor; spicy, salty, and rich.
✅ High heat is key — For that authentic “wok hei” (smoky aroma).
✅ Balance spice with sweetness — A little sugar rounds out the heat.
✅ Use an iron pot for serving — It keeps the dish sizzling and aromatic.
🕒 Preparation & Cooking Time
| Step | Time |
|---|
| Preparation | 20 minutes |
| Marination | 30 minutes |
| Cooking | 25 minutes |
| Total | 1 hour 15 minutes |
🍜 Nutritional Information (Per Serving)
Calories: 520 kcal
Protein: 40 g
Sodium: 980 mg
❤️ Why You’ll Love This Dish
Packed with authentic Sichuan heat and aroma
Crispy chicken coated in rich chili oil sauce
A mix of textures — juicy meat, crunchy veggies
Great for weekend feasts or spicy cravings
Perfect centerpiece for a Chinese-style dinner table
🌏 Cultural Insight
In Sichuan cuisine, Dry Pot (Gan Guo) is considered the “middle ground” between stir-fry and hot pot — it captures all the richness and spice without the soup.
Restaurants often serve it in small cast-iron pots that keep sizzling while you eat. The combination of Sichuan peppercorn’s numbing effect and chili’s fiery kick creates that addictive “mala” balance — both spicy and numbing, yet deeply satisfying.
Each region adds its twist — in Chongqing, you might find it loaded with potatoes and lotus root, while Chengdu versions focus on dried chilies and garlic for maximum aroma.
🧧 Final Thoughts
Spicy Dry Pot Chicken (Gan Guo Ji) is not just a dish — it’s a celebration of Sichuan’s fearless flavors.
Each bite bursts with chili heat, numbing peppercorns, and smoky wok aroma, creating a dish that’s bold, fragrant, and unforgettable.
Whether you’re a spice lover or just curious about authentic Sichuan cuisine, this recipe will make your taste buds dance with excitement.
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