---
title: "Dry-Fried Chicken Cubes (干煸仔鸡)"
description: "This is an innovative Sichuan dish from a university cafeteria, with a sweet and spicy flavor. The chicken is marinated and then deep-fried, resulting in a crispy exterior and tender interior. The potatoes are fragrant and soft, the green bell peppers are crisp, all coated in a glossy sweet and spicy sauce. Salty, sweet, and slightly spicy, it is very appetizing. It is rich in protein, carbohydrates, and vitamins. The preparation involves deep-frying and making a sauce, which is slightly challenging for beginners, but can be successfully completed by following the steps. The total time is about 1 hour."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_gan-bian-zi-ji.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_gan-bian-zi-ji/"
---

# Dry-Fried Chicken Cubes

**干煸仔鸡 · gān biān zǎi jī**

> Time: 1 h · Difficulty: Hard · Calories: 1300 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This is an innovative Sichuan dish from a university cafeteria, with a sweet and spicy flavor. The chicken is marinated and then deep-fried, resulting in a crispy exterior and tender interior. The potatoes are fragrant and soft, the green bell peppers are crisp, all coated in a glossy sweet and spicy sauce. Salty, sweet, and slightly spicy, it is very appetizing. It is rich in protein, carbohydrates, and vitamins. The preparation involves deep-frying and making a sauce, which is slightly challenging for beginners, but can be successfully completed by following the steps. The total time is about 1 hour.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_gan-bian-zi-ji.jpg)

## Ingredients

- 400 g Chicken thigh (meat) (鸡腿肉) — per serving
  - Tip: Skip the deboning step if using boneless leg steaks.
- 200 g Potato (土豆) — per serving
  - Tip: Choose yellow-fleshed potatoes for a fragrant and soft texture.
- 60 g Green bell pepper (青椒) — per serving
  - Tip: Choose a fresh, crisp variety.
- 10 g Garlic cloves (蒜瓣) — per serving
  - Tip: Fresh garlic is fine.
- 3 g Salt (盐) — per serving
  - Tip: Regular table salt.
- 2 g Ground pepper (胡椒粉) — per serving
  - Tip: Either white or black ground pepper works.
- 5 g Light soy sauce (生抽) — per serving
  - Tip: Regular light soy sauce.
- 2 g Dark soy sauce (老抽) — per serving
  - Tip: Used for coloring.
- 5 g Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Removes fishiness and adds aroma.
- 20 g Starch (淀粉) — per serving
  - Tip: Cornstarch or potato starch.
- 40 g Pixian red oil broad bean chili paste (郫县红油豆瓣酱) — per serving
  - Tip: Make sure to distinguish it from the brownish-yellow doubanjiang.
- 30 g White sugar (白糖) — per serving
  - Tip: Fine granulated sugar is fine.
- 2 g Sichuan peppercorns (crushed) (花椒碎) — per serving
  - Tip: Freshly ground Sichuan peppercorns have a better flavor.

### Optional

- 3 g Chicken bouillon powder (鸡精)
  - Tip: Enhances umami flavor.

## Tools

Cleaver / chef's knife, Cutting board, Wok, Saucepan, Spider / slotted spoon

## Method (10 steps)

1. **Cut the Ingredients** — Debone the chicken legs (skip this step if using boneless leg steaks). Pound the chicken meat with the back of a knife, then cut it into 2cm cubes.
   - Duration: 5 min
   - Tip: Pounding with the back of a knife makes the chicken more tender.
   ![Step 1: Cut the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_1.jpg)
2. **Marinate the Chicken** — Add salt, chicken bouillon powder (optional), ground pepper, light soy sauce, dark soy sauce, and cooking wine (Shaoxing) to the chicken. Mix until sticky, then add starch and mix well. Add cooking oil to prevent sticking, and marinate for 30 minutes.
   - Duration: 30 min
   - Tip: Adding cooking oil is key to preventing the chicken pieces from sticking together when deep-fried.
   ![Step 2: Marinate the Chicken](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_2.jpg)
3. **Prep the Potatoes** — Peel the potatoes and cut them into 2cm cubes. Boil for 5 minutes, then remove and drain well to prevent splattering during deep-frying.
   - Duration: 10 min
   - Tip: Make sure to drain thoroughly, otherwise the oil will splatter violently when added to the wok.
   ![Step 3: Prep the Potatoes](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_3.jpg)
4. **Prep the Vegetables** — Remove the seeds from the green bell peppers and cut them into 2cm slices. Place them in a spider / slotted spoon and set aside.
   - Duration: 2 min
   - Tip: The green bell pepper slices should be the same size as the chicken and potato cubes.
   ![Step 4: Prep the Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_4.jpg)
5. **First Fry the Potatoes** — Add plenty of oil to the wok. When the oil reaches 180°C, add the potato cubes and fry for 3 minutes, then remove.
   - Duration: 3 min
   - Tip: The oil should cover the ingredients.
   ![Step 5: First Fry the Potatoes](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_5.jpg)
6. **First Fry the Chicken** — When the oil temperature rises to 180°C again, add the chicken cubes and fry for 2 minutes, then remove.
   - Duration: 2 min
   - Tip: Do not stir the chicken immediately; wait until it sets before separating the pieces.
   ![Step 6: First Fry the Chicken](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_6.jpg)
7. **Second Fry the Chicken** — When the oil temperature rises to 180°C again, add the chicken cubes and fry for 1 minute, then remove.
   - Duration: 1 min
   - Tip: The second fry makes the exterior crispier and drains excess oil.
   ![Step 7: Second Fry the Chicken](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_7.jpg)
8. **Second Fry the Potatoes and Blanch the Peppers** — When the oil temperature rises to 180°C again, add the potato cubes and fry for 1 minute. Then pour the oil and potatoes through the spider / slotted spoon to drain, blanching the green bell pepper slices on the spoon.
   - Duration: 1 min
   - Tip: Blanching the peppers in the hot oil as it drains keeps them crisp and vibrant in color.
   ![Step 8: Second Fry the Potatoes and Blanch the Peppers](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_8.jpg)
9. **Make the Sauce** — Add 5ml cooking oil to the wok. Over low heat, sauté garlic cloves until golden. Add red oil doubanjiang and sauté until fragrant. Add white sugar and stir until melted. Add crushed Sichuan peppercorns, then add 40ml water and stir continuously until the sauce thickens.
   - Duration: 5 min
   - Tip: Keep the heat low throughout to avoid burning the doubanjiang and sugar.
   ![Step 9: Make the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_9.jpg)
10. **Combine and Serve** — Add the fried chicken cubes, potato cubes, and green bell pepper slices. Stir to combine and serve.
   - Duration: 1 min
   - Tip: Toss quickly to coat the ingredients evenly with the sauce, then serve.
   ![Step 10: Combine and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-bian-zi-ji/step_10.jpg)

## Tips

- If you don't want to use plenty of oil for deep-frying, you can pan-fry the chicken and potatoes with less oil. This will take longer and slightly affect the texture, but the overall flavor will remain the same.
- Doubanjiang is quite salty, so adjust the amount of salt to taste.
- The second fry is key to achieving a crispy exterior and tender interior; it is recommended not to skip it.

## Overview image

![Dry-Fried Chicken Cubes — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_gan-bian-zi-ji_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/干煸仔鸡/干煸仔鸡.md

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---

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