Loaded with bold flavors, sizzling spices, and the kind of aroma that gets your neighbors knocking, Dry Pot Chicken is the ultimate party-in-a-pan. This Sichuan-inspired dish turns juicy chicken, crunchy vegetables, and fragrant spices into a meal that tastes like a firework show for your taste buds. Let’s crank up the heat and make some magic.
Why This Recipe Works
- Balanced Heat and Flavor: The combination of dried chilies, Sichuan peppercorns, and garlic creates a bold, tingly, and aromatic profile that excites the palate without overwhelming it.
- Texture Heaven: Juicy chicken thigh pieces stay tender inside while crisping beautifully outside, perfectly contrasting with the crunchy celery, bell peppers, and potatoes.
- Simple but Authentic: You don’t need a wok the size of a small car. A regular skillet and a few pantry staples bring authentic dry pot flavor right to your kitchen.
- Customizable Spice Level: Whether you like a light kick or a five-alarm fire, this recipe lets you adjust the chili and peppercorn levels to your liking.
- Meal Prep Friendly: The flavors deepen overnight, making it perfect for leftovers (if there are any left).
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, divided
- 1 medium potato, peeled and sliced into thin wedges
- 1 red bell pepper, chopped into 1-inch pieces
- 1 stalk celery, diagonally sliced
- 1 small red onion, chopped
- 10–12 dried red chilies
- 1 tablespoon Sichuan peppercorns
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili bean paste (doubanjiang)
- 1 teaspoon sugar
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 2 green onions, chopped for garnish
Equipment Needed
- Large nonstick or cast-iron skillet
- Mixing bowls
- Tongs or spatula
- Cutting board and sharp knife
- Measuring spoons and cups
- Paper towels
Instructions
Step 1: Prep the Chicken for Maximum Flavor
In a medium bowl, combine chicken chunks with salt, black pepper, and cornstarch. Toss until evenly coated and let it rest for 10 minutes while you prep your vegetables. The cornstarch forms a delicate crust when cooked, locking in moisture and flavor. Tip: patting the chicken dry before coating ensures a crispier sear—wet chicken steams, and no one wants that.
Step 2: Crisp the Potatoes
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the potato wedges in a single layer and cook for about 8–10 minutes, flipping occasionally until golden and crisp at the edges. Remove and drain on paper towels. The trick here is patience—don’t overcrowd the pan or the potatoes will soften instead of crisp. Set aside; they’ll make their grand reentry later.
Step 3: Sear the Chicken Like a Pro
Add another tablespoon of oil to the skillet. Once it shimmers, add the chicken pieces. Sear for about 6–8 minutes, turning occasionally, until all sides are browned and cooked through. You’ll hear that glorious sizzle—that’s flavor forming. Remove the chicken and set it aside. A good sear builds the base for the smoky dry pot flavor that defines this dish.
Step 4: Build the Spice Base
In the same skillet, add the remaining tablespoon of oil. Lower the heat slightly and toss in the dried chilies and Sichuan peppercorns. Stir-fry for 1–2 minutes until the chilies darken slightly and release a toasty aroma. Add minced garlic and ginger, stirring for another 30 seconds. This step is the soul of the recipe—don’t rush it. The fragrant oil that forms will coat every ingredient with deep, spicy magic.
Step 5: Add the Veggie Power
Toss in the red bell pepper, celery, and red onion. Stir-fry for about 3–4 minutes until the vegetables are tender-crisp and slightly charred at the edges. The goal here is balance: keep the veggies vibrant and crunchy, not mushy. Stir constantly to prevent the spices from burning. Tip: If the pan gets too dry, splash in a tablespoon of water or rice wine to loosen any caramelized bits.
Step 6: Bring It All Together
Return the chicken and potatoes to the skillet. Add soy sauce, oyster sauce, chili bean paste, sugar, and rice wine. Toss everything together for 3–4 minutes until evenly coated and heated through. Drizzle in sesame oil for that finishing nutty aroma. Taste and adjust seasoning—want more heat? Toss in a few more dried chilies. Want it saucier? Add a splash more soy sauce. Serve hot, topped with chopped green onions.
Tips and Tricks
Dry Pot Chicken might look intimidating, but once you’ve done it once, it’ll be your go-to “impress everyone” meal. Here’s how to master it:
First, control the heat—both the temperature and the spice. Sichuan peppercorns bring numbing heat, while dried chilies bring fiery spice. Toasting them just right (until fragrant but not burnt) makes or breaks your base flavor. If you see smoke before you smell aroma, lower that heat immediately.
Second, use chicken thighs, not breasts. Thighs stay juicy even under high heat and soak up the sauce beautifully. Breasts dry out faster than a bad joke at Thanksgiving dinner.
Third, don’t skip the cornstarch coating—it’s the secret to that restaurant-style sear. When the chicken hits the hot oil, the coating crisps while keeping the inside tender.
Fourth, prep everything before you start cooking. This dish moves fast once the pan is hot, and scrambling for soy sauce mid-stir-fry is a recipe for chaos.
Fifth, choose your chilies wisely. Small dried red chilies pack serious heat; larger ones are milder. You can remove some for a friendlier spice level or keep them all in for full Sichuan glory.
Lastly, serve immediately. The longer Dry Pot Chicken sits, the softer the vegetables become. It’s meant to be eaten hot and sizzling, ideally with steamed rice or cold beer.
Recipe Variations
- Beef or Pork Swap: Replace chicken with thinly sliced beef or pork shoulder. The cooking method stays the same—just shorten the searing time to prevent overcooking.
- Seafood Style: Use shrimp or squid rings for a coastal twist. Add them near the end of cooking to keep them tender.
- Vegetarian Version: Swap chicken for firm tofu or seitan, and double the vegetables. You’ll still get that incredible smoky-spicy flavor.
- Extra Crunch: Toss in roasted peanuts or cashews right before serving for texture.
- Sweet and Spicy: Add 1 tablespoon of honey to the sauce mix for a subtle sweetness that balances the heat.
Frequently Asked Questions
Q1: Can I make Dry Pot Chicken without Sichuan peppercorns?
You can, but you’ll lose that signature numbing “mala” sensation that makes this dish iconic. If you can’t find Sichuan peppercorns, try black pepper and a bit of crushed red pepper flakes. It won’t be authentic, but it’ll still taste great and deliver plenty of flavor.
Q2: Is this dish extremely spicy?
It depends on your tolerance and the chilies you use. The spice level can easily be adjusted by reducing or increasing the number of dried chilies. Remember: the peppercorns bring a numbing tingle, not burning heat, so it’s a complex spice rather than a one-note firestorm.
Q3: Can I prepare this in advance?
You can marinate the chicken and prep the vegetables a day ahead. However, it’s best to cook the dish fresh, as the texture of the vegetables and potatoes shines brightest when hot from the pan. Reheat leftovers in a skillet over medium heat for best results.
Q4: What can I serve with Dry Pot Chicken?
Steamed jasmine rice is classic, but it also pairs beautifully with noodles or stir-fried greens. A light cucumber salad or cold tofu side dish balances out the spice perfectly.
Q5: Can I make this oil-free or low-fat?
Reducing oil will affect the texture and flavor since the chili oil base carries much of the aroma. You can use a nonstick pan and reduce oil slightly, but for authentic flavor, a bit of oil is worth the indulgence.
Summary
Dry Pot Chicken is a bold, spicy, and aromatic dish that brings the excitement of Sichuan street food straight to your kitchen. With a smoky, numbing flavor and perfectly balanced textures, it’s an adventure in every bite—and one you’ll want to repeat often.
Dry Pot Chicken – Spicy, Smoky, and Seriously Addictive
4
servings20
minutes25
minutes300
kcalIngredients
1 ½ lb chicken thighs, cut into chunks
1 tsp salt
½ tsp black pepper
2 tbsp cornstarch
3 tbsp vegetable oil
1 potato, sliced into wedges
1 red bell pepper, chopped
1 celery stalk, sliced
1 red onion, chopped
10–12 dried red chilies
1 tbsp Sichuan peppercorns
4 cloves garlic, minced
1-inch ginger, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp chili bean paste
1 tsp sugar
1 tbsp rice wine
1 tsp sesame oil
2 green onions, chopped
Directions
- Coat chicken with salt, pepper, and cornstarch; rest 10 minutes.
- Pan-fry potato wedges until golden, about 8–10 minutes; set aside.
- Sear chicken in oil for 6–8 minutes until browned; remove.
- Stir-fry chilies, peppercorns, garlic, and ginger until fragrant.
- Add bell pepper, celery, and onion; cook 3–4 minutes.
- Return chicken and potatoes; add sauces, sugar, and rice wine. Toss well.
- Drizzle sesame oil, garnish with green onions, and serve hot.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
