Dapanji (Xinjiang Big Plate Chicken)
Local name: 大盘鸡
In short: Xinjiang chicken braised with potatoes, peppers, star anise and Sichuan pepper, served over wide chewy noodles in a spicy, savory sauce. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 495 kcal
Dapanji, or big plate chicken, is a Xinjiang dish built for sharing. Bone-in chicken is browned in caramelized sugar, then braised with potatoes and peppers in a sauce scented with chili, star anise and Sichuan pepper. The potatoes thicken the sauce, and the whole thing is poured over wide, chewy belt noodles. Serve it on a big platter in the middle of the table, with a spoon for the sauce.
Instructions
- Toss the chicken with the salt and wine and leave for 10 minutes. Pat it dry before cooking.
- Heat the oil in a large wok or pot over medium heat and add the sugar. Stir until it melts and turns amber, about 2 minutes. Add the chicken and stir-fry for 5 to 6 minutes until coated and browned.
- Add the chilies, Sichuan peppercorns, star anise, cinnamon, ginger, garlic and bean paste and stir for 1 minute. Add both soy sauces and the hot water.
- Cover and simmer for 15 minutes. Add the potatoes, cover again and simmer for 15 minutes more, until the potatoes are tender and the chicken reaches 74°C (165°F).
- Add the onion and peppers. Cook uncovered over medium-high heat for 5 minutes until the sauce thickens and clings and the vegetables are just tender.
- Meanwhile, boil the noodles until tender, about 4 to 5 minutes, and drain. Spread them on a large platter.
- Pour the chicken and sauce over the noodles, scatter the cilantro on top and serve straight away.
Tips
- Use thighs and drumsticks, not breast. They stay juicy through the long braise, and the bones flavor the sauce.
- No belt noodles? Use any wide wheat noodles without egg, or cut sheets of fresh dough into wide strips. Some cooks serve the chicken with rice or steamed buns instead.
Questions and answers
How spicy is dapanji?
It is moderately hot with a gentle tingle. Reduce the dried chilies and bean paste for a milder version, or add a spoonful of chili flakes for more heat.
Why caramelize sugar for dapanji?
The caramel gives the chicken a deep amber color and a slight sweetness that balances the chili and spice. Take care not to burn it, as that turns the sauce bitter.
Can I make dapanji ahead of time?
Yes. Braise the chicken and potatoes a day ahead and chill. Reheat gently, adding the peppers and boiling the noodles fresh just before serving.
How long does it take to make Dapanji (Xinjiang Big Plate Chicken)?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Dapanji (Xinjiang Big Plate Chicken)?
About 495 kcal per serving, with 28 g of protein, 49 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 495 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 49 g |
| Fat | 21 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
