Xinjiang Big Plate Chicken (Da Pan Ji)
A hearty, communal stew of chicken, potatoes and peppers simmered with cumin, star anise and dried chilies, piled onto a huge platter over chewy hand-pulled noodles that soak up every drop of sauce.
Servings
Ingredients
Nutrition
Per serving
Steps
Prep the chicken
Pat the chicken pieces completely dry with paper towels — this is what lets the skin sear instead of steam. Cut into even bite-sized pieces, leaving the bone in for flavor.
- 1.2 kg chicken
✅ Done when: chicken is dry to the touch and cut into even pieces
Sear the chicken
Heat the oil in a large heavy pot or wok over high heat. Add the chicken, skin-side down, in batches so you don't crowd the pot, and sear until golden brown on at least two sides, about 6–8 minutes total. Lift the chicken out and set aside, keeping the fat in the pot.
- 1.2 kg chicken (from step 1)
- 3 tbsp vegetable oil
✅ Done when: chicken pieces are golden brown and some fat has rendered into the pot
Build the spice base
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Simmer the chicken
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Add the potatoes
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Finish with peppers
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Cook noodles and serve
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Prep the chicken
Pat the chicken pieces completely dry with paper towels — this is what lets the skin sear instead of steam. Cut into even bite-sized pieces, leaving the bone in for flavor.
- 1.2 kg chicken
✅ Done when: chicken is dry to the touch and cut into even pieces
Sear the chicken
Heat the oil in a large heavy pot or wok over high heat. Add the chicken, skin-side down, in batches so you don't crowd the pot, and sear until golden brown on at least two sides, about 6–8 minutes total. Lift the chicken out and set aside, keeping the fat in the pot.
- 1.2 kg chicken (from step 1)
- 3 tbsp vegetable oil
✅ Done when: chicken pieces are golden brown and some fat has rendered into the pot
Build the spice base
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Simmer the chicken
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Add the potatoes
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Finish with peppers
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Cook noodles and serve
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The Story Behind the Dish
Da Pan Ji emerged in Xinjiang in the 1990s, most often traced to Shawan County along the highway linking northern and southern Xinjiang. It grew popular with truck drivers and travelers who wanted a dish generous enough and bold enough in flavor to feed a whole table. The recipe blends Sichuan-style technique — searing chicken, building heat with dried chilies and fermented chili bean paste — with local Uyghur touches like whole cumin and plenty of potatoes and peppers.
From there it spread across China as a restaurant favorite, always served the same generous way: piled onto one oversized platter with wide noodles tucked underneath to soak up the sauce.
⭐ Why It's Famous
It's loud, generous and built for sharing — tender chicken, soft potatoes and crisp peppers in a cumin-and-chili sauce, finished with chewy noodles that mop up every bit of it.
💡 Fun Fact
The name literally means "big plate chicken": it's traditionally heaped onto one enormous shared plate, with everyone at the table reaching in with their own chopsticks.
Xinjiang, Northwest China
44.33°N, 85.62°E
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