Dry pot chicken

Dry pot chicken, also known as hot pot chicken or by its Chinese names 鸡爆 (jī bào) and 干锅鸡 (gān guō jī), is an irresistible dish prepared by quickly frying chicken with chili peppers and garlic. Unlike the more familiar "wet" hot pots that include a broth, dry pot chicken emphasizes bold, concentrated flavors without a soup base.

The exact origins of dry pot chicken remain somewhat mysterious. One popular story suggests it began with the Miao ethnic people in Guizhou, who prepared this dish in fire pots in their yards. Another theory points to the northern area of Sichuan province, with Chongqing often credited for popularizing it. As people from rural Sichuan moved to southeastern China for work, they brought their cherished recipes with them, helping dry pot chicken gain fans across the country.

Dry pot chicken is just one delectable example of hot pot dishes, each showcasing unique flavors and cooking methods. Whether you’re a fan of the spicy kick or the rich, savory taste, this dish is sure to impress.