Dapanji (Big Plate Chicken)

Caramelize the Sugar

Add rock sugar to cold oil in a wok. Cook over medium-low heat, stirring constantly, until the sugar turns dark brown and starts to bubble. This creates the signature caramel color and flavor.

Sear the Chicken

Immediately add the chicken pieces to the caramelized sugar. Turn heat to high and stir-fry vigorously until all the water evaporates from the chicken. Be patient, as some chicken releases a lot of moisture. Continue until the skin turns a beautiful caramel brown color.

Add Aromatics

Add scallions, ginger, garlic, dried chili peppers, bay leaves, star anise, and Sichuan peppercorns. Stir-fry until fragrant and the spices release their aroma, about 1-2 minutes.

Add Sauce and Onions

Pour in the prepared sauce mixture and stir-fry until the sauce coats the chicken and becomes aromatic. Add the onion chunks and stir to combine everything evenly.

Braise with Beer

Add the entire bottle of beer and the potato chunks. Bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes. The beer adds depth of flavor and helps tenderize the chicken.

Finish and Serve

Add the green pepper chunks. If serving with belt noodles, start cooking them now in a separate pot. Increase heat and reduce the sauce to your desired consistency, stirring occasionally.

If using noodles: Once cooked, rinse the noodles under cold water to stop the cooking process. Place the noodles on a large plate or in a bowl, then pour the chicken mixture over the top. Toss everything together and serve immediately.