Dapanji (Uyghur: تۇخۇ قوردىقى, romanized: toxu qordiqi; Chinese: 大盘鸡; pinyin: Dàpánjī; lit. 'big plate chicken') is a spicy chicken stew that was invented by a Han Chinese chef in Shawan, Xinjiang in the 1980s. Although originally considered as Chinese cuisine rather than Uyghur, the chef made the dish halal to accommodate local religious customs and quickly struck its popularity amongst local Uyghur population.