Xinjiang Da Pan Ji (Big Plate Chicken)
A Xinjiang-style one-pan chicken stir-fry with tender chicken, crispy potatoes, and bold spice. Ready in under 30 minutes with just six ingredients and the confidence of an authentic Silk Road dish.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 12 oz waxy potatoes (Yukon Gold or red)
- 1 medium onion
- 4 whole dried chilies (Sichuan or other whole dried red chilies)
- 3 tablespoon soy sauce
- 3 tablespoon vegetable oil
Instructions
- 1
Place each chicken thigh on the cutting board and cut straight down through the center, then cut each half into 2-inch chunks so the pieces are roughly equal in size.
- 2
Scrub the potatoes under cold water to remove dirt, then place on the cutting board and cut lengthwise into quarters, then cut each quarter in half crosswise so you have 1.5-inch chunks.
- 3
Peel the onion, cut it in half from root to tip, then place each half flat on the cutting board and slice lengthwise into strips about 1/2 inch wide.
- 4
Tear open each dried chili with your fingers over the cutting board and discard the seeds and stem, leaving the red chili flesh in a small pile.
- 5
Pour 3 tablespoons of vegetable oil into a 12-inch skillet and set the burner to medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 6
Add the chicken chunks to the hot oil and stir once every 20 seconds, letting them sit between stirs, for 6 minutes until the outside is no longer pink and the surface is lightly browned.
- 7
Push the cooked chicken to the edge of the skillet, then add the potato chunks to the center of the pan and stir every 15 seconds for 4 minutes until the potatoes start to turn golden on the edges.
- 8
Add the torn chili pieces and onion strips to the pan and stir continuously for 90 seconds until the onions are fragrant and the chili pieces coat the chicken and potatoes.
- 9
Pour in 3 tablespoons of soy sauce around the edge of the pan and stir everything together for 30 seconds until the soy sauce evenly coats all the ingredients and smells deeply savory.
- 10
Remove the skillet from heat and wait 1 minute for the oil to stop bubbling before scooping the da pan ji onto a plate or into a serving bowl.
Tools you’ll need
- cutting board
- chef's knife
- 12-inch skillet
- wooden spoon or spatula
- kitchen towel or paper towel
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