Dry Pot Recipe Kepong: Sichuan-Style Spicy Stir-Fry Sensation

This Sichuan-style dry pot brings bold, spicy flavors without the soup, letting the ingredients shine with every bite.

I developed this method to capture the authentic Kepong street food experience at home. The key is high heat and precise timing to achieve that signature smoky aroma and tender-crisp texture.

What you’ll get is a fiery, fragrant dish with layers of chili oil, Sichuan peppercorns, and fresh vegetables that balance the heat. The dry cooking technique intensifies all the flavors.

Perfect for sharing, this dish delivers restaurant-quality results with simple ingredients and careful timing.

Ingredients for Dry Pot Recipe Kepong

Bold Sichuan spices and fresh vegetables create this fiery, aromatic dry pot sensation.

The Sichuan peppercorns are non-negotiable here—they deliver that signature numbing heat. Asian markets or specialty spice shops are your best bet for authentic stock (avoid the pre-ground stuff; it loses potency fast). For the dried chilies, look for vibrant color and intact pods. I source mine from 99 Ranch Market—consistent quality and they turn over inventory quickly.

No Shaoxing wine? Dry sherry at a 1:1 ratio works perfectly. Fresh ginger and garlic are essential—don’t substitute powdered. If you can’t find fresh shiitake, cremini mushrooms are a decent backup. The chili oil sediment is where the depth lives, so don’t skip it. For a milder version, reduce dried chilies to 8 pieces and remove all seeds.

Store dried spices in airtight containers away from light—they’ll keep for 6-12 months. Prep all ingredients before cooking (this moves fast). Leftovers reheat well but are best consumed within 2 days—the texture degrades after that.

Step-by-Step Instructions for Sichuan-Style Spicy Stir-Fry

Master the wok technique for this fiery, aromatic dish with perfect texture and balanced heat.

Step 1: Velvet the Chicken Thighs for Tenderness

Begin by tossing the 1.5 lb chicken thighs with the 1 tbsp cornstarch and 2 tbsp Shaoxing wine in a bowl. This velveting technique ensures the chicken remains juicy and tender during the high-heat cooking process. Let it marinate for 10-15 minutes while you prepare the remaining ingredients.

I always use boneless, skinless thighs for this dish—they stay moist and absorb the bold flavors better than breast meat. The cornstarch creates a light coating that protects the chicken and helps it develop a slightly crispy exterior when stir-fried.

Step 2: Toast Spices and Aromatics for Depth

In a dry wok or large skillet over medium heat, toast the 1 tbsp Sichuan peppercorns and 1 tsp cumin seeds for 1-2 minutes until fragrant. Remove and grind finely. In the same pan, add the 2 tbsp chili oil and heat until shimmering.

Add the 6 cloves garlic cloves, 1 whole fresh ginger, 15 pieces dried red chilies, and white parts of the 4 whole green onions. Stir-fry for 30-45 seconds until the aromatics release their essences—the garlic should be just golden, not browned. This builds the flavor foundation for the entire dish.

Step 3: Stir-Fry Vegetables Until Crisp-Tender

Increase heat to high and add the 2 whole bell peppers, 3 cups cabbage, and 8 oz shiitake mushrooms. Stir-fry aggressively for 4-5 minutes until the vegetables are brightly colored and just beginning to soften but still retain a slight crunch.

The key here is constant motion—keep the ingredients moving to prevent burning while allowing them to develop those coveted charred edges. The bell peppers should still have a bit of resistance when pierced with a spoon. This stage is about building texture as much as flavor.

Step 4: Combine and Finish with Signature Seasonings

Add the marinated chicken to the wok, spreading it in a single layer. Let it sear undisturbed for 1 minute before stirring. Add the 3 tbsp soy sauce and continue stir-frying for 3-4 minutes until the chicken is cooked through and the sauce begins to thicken.

Return the toasted and ground Sichuan peppercorns and cumin to the wok. Add the green onion tops and toss everything together for 1 minute. Finish with a drizzle of the 1 tsp sesame oil and serve immediately while the aromas are at their peak.

The final dish should have a glossy, slightly sticky sauce coating each piece, with the vegetables maintaining their vibrant colors and the chicken perfectly tender. The numbing heat from the Sichuan peppercorns should balance with the fiery chilies for that authentic dry pot experience.

Creative Variations of These Flavors

Seafood Swap

Replace the chicken with 1.5 lb firm white fish like cod or haddock, cut into 1-inch chunks. Velvet with the same cornstarch and Shaoxing wine mixture. The fish cooks faster—just 2-3 minutes in the wok—so add it last. I love how the flaky texture soaks up the bold Sichuan spices.

Tofu Version

Use 14 oz extra-firm tofu, pressed and cubed, instead of chicken. Marinate the tofu in the cornstarch and Shaoxing wine for 20 minutes to help it hold up to the high heat. Stir-fry until golden, then add the vegetables. This creates a satisfying, meat-free alternative with the same fiery kick.

Beef Upgrade

Swap in 1.5 lb flank steak, sliced thinly against the grain. Velvet as you would the chicken, but reduce the cooking time to 2-3 minutes to avoid toughness. The beef’s richness pairs beautifully with the numbing heat of the Sichuan peppercorns. 🌶️

Vegetable Medley

Add 1 cup baby corn and 1 cup snap peas along with the bell peppers and cabbage. These additions bring extra crunch and color. For a heartier vegetarian version, include 8 oz lotus root, sliced thinly and pre-boiled for 5 minutes to soften.

Spice Adjustments

For a milder version, reduce dried chilies to 8 pieces and remove all seeds. For extra heat, add 1 tsp chili flakes to the oil. I often include 1 star anise pod while toasting the spices for a subtle licorice note that complements the numbing peppercorns.

Nutty Crunch

Stir in ½ cup roasted cashews or peanuts at the very end for added texture. The nuts provide a delightful contrast to the tender chicken and crisp vegetables while enhancing the dish’s richness. This small addition elevates the dish to restaurant-quality. 💫

Frequently Asked Questions