干炸 (gān zhá) is a Chinese cooking technique meaning 'dry-frying' — a method where food, typically small pieces of meat, seafood, or tofu, is deep-fried without batter or sauce until exceptionally crispy and golden. Unlike regular frying (炸), 干 emphasizes the absence of moisture: no marinade clinging to the surface, no sauce added after cooking, and often no oil left pooling on the plate. The characters combine 干 (gān, 'dry') and 炸 (zhá, 'to fry'), literally forming 'dry-fry'. This technique intensifies texture and concentrates flavor, making it especially popular for appetizers and street snacks.

It’s commonly used for ingredients that benefit from crispness and rich aroma — such as shrimp, squid, chicken gizzards, or pork belly cubes — and frequently appears in northern and northeastern Chinese cuisines. Dishes labeled 干炸 are served hot and plain, sometimes with just a light sprinkle of salt or Sichuan pepper powder. Because the food is fried at high heat until nearly dehydrated on the surface, it has a distinct crunch and savory depth not found in steamed or braised preparations.