Xinjiang Big Plate Chicken
★★★★½ Editors’ rating 4.7
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Published October 28, 2026
16 ingredients
by WokBite Kitchen
15min Prep
45min Cook
60min Total
4Servings
MediumDifficulty
Big Plate Chicken is a beloved dish from Xinjiang, featuring chicken and potatoes simmered in a fragrant, spicy sauce with beer and doubanjiang. The hand-pulled noodles soak up the flavorful broth, making it a complete and comforting meal.
This recipe guides you through making the noodles from scratch and braising the chicken to perfection. The combination of spices and the tender chicken will make this a standout dinner.
Ingredients
Tap an item to tick it off- 3 potatoes (about 450 g), cut into wedges
- 10-15 dried red chilies
- 1 green bell pepper, cut into chunks
- 1 tsp (2 g) Sichuan peppercorns
- 1 onion, cut into wedges
- 2 tbsp (30 ml) light soy sauce
- 500 g chicken pieces (bone-in, skin-on)
- 1 cup (240 ml) beer
- 1 segment scallion (about 5 cm)
- 200 g high-gluten flour
- 1 piece ginger (about 2 cm), sliced
- Salt to taste
- 5 garlic cloves, smashed
- 1 tbsp (15 ml) Shaoxing wine
- 3 star anise
- 2 tsp (10 g) doubanjiang (fermented broad bean paste)
Method
1
Cut the potatoes, green bell pepper, and onion into wedges or chunks; set aside.
2
Blanch the chicken pieces in cold water until no longer pink, then drain and set aside.
3
Heat oil in a wok over medium heat, add the scallion, ginger, garlic, star anise, dried chilies, and Sichuan peppercorns, and stir-fry until fragrant.
4
Add the chicken pieces and stir-fry over high heat until golden brown. Pour in the Shaoxing wine and add the doubanjiang, stir-frying to combine. Then add the potatoes and light soy sauce and stir well.
5
When the potatoes are about 60-70% tender, pour in the beer and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 20 minutes.
6
For the noodles, mound the flour on a work surface, make a well in the center, and gradually add water and a pinch of salt, mixing until a dough forms.
7
Knead the dough until smooth, cover with plastic wrap, and let rest for 20 minutes.
8
Roll the rested dough into a thin sheet.
9
Fold the sheet several times.
10
Cut the folded dough into strips about two fingers wide.
11
Shake the strips to separate them into wide noodles.
12
Bring a large pot of water to a boil, add the noodles, and when the water returns to a boil, add a splash of cold water. When it boils again, drain the noodles.
13
Add the onion and green bell pepper to the chicken and stir-fry until just tender. Add the cooked noodles and toss to combine.
14
Serve hot, with each portion of chicken and noodles ready to enjoy.
Why this worksBloating the chicken removes impurities and ensures a cleaner sauce. Simmering the potatoes until partially tender before adding the beer allows them to absorb the flavors without becoming mushy. For the noodles, resting the dough is key to making them pliable and easy to stretch.
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