Dapanji (大盘鸡; pinyin: dàpánjī, literal translation: "big plate chicken") is a popular Uyghur dish in Xinjiang, China.

The main ingredients usually include chicken, onions, garlic, green peppers, chili peppers, potatoes, ground cumin, ground Sichuan peppers, cooking oil, soy sauce, and beer.

The chicken is cut into bite size pieces (usually with bone in), sauteed with spices and coarsely chopped vegetables, and slow cooked in broth, providing a savory and spicy casserole-like dish. It is usually served with latiaozi (hand stretched noodles) or lamian (lahman, lamen, ramen), and shared by family and friends in a communal manner.

Other versions propose it served with naan (馕包大盘鸡／肉）, a staple-food bread widely consumed in Xinjiang, usually served roasted in Xinjiang restaurants and chuaer places. With the sauce, the bread becomes very soft and moist, taking a melt-in-the-mouth savoury texture.

Legend has it that this dish was invented by the restaurateurs along the highways, as a quick fix for the often untimely arrivals of the hungry truck drivers. However, its rich flavor and heartiness quickly became a favorite of the region, and even the nation.