Abstract: To explore the influence of chicken variety on the flavor quality of stir-fried chicken dishes, this study compared and analyzed the differences in basic nutritional components and edible quality using white-feathered chicken and yellow-feathered chicken as the main experimental materials. The influence of chicken variety on the flavor of stir-fried dishes was clarified using gas chromatography-mass spectrometry technology, combined with taste compound analysis and sensory evaluation methods. The results showed that the crude fat, crude protein, a^* value, b^* value, and shear force value of yellow-feathered chicken were significantly higher than those of white-feathered chicken (P<0.05). The overall flavor profile of stir-fried chicken varied among different varieties, mainly reflected in the types and contents of heterocyclic compounds. Among them, 2-ethyl-3,5-dimethylpyrazine, eucalyptol, and nonanal were the key flavor substances for stir-fried yellow-feathered chicken. The contents of umami and sweet amino acids in stir-fried white-feathered chicken were significantly lower than those in stir-fried yellow-feathered chicken (P<0.05), mainly reflected in the content of glutamic acid and alanine. The overall sensory acceptability of stir-fried yellow-feathered chicken was better in comparison to that of the stir-fried white-feathered chicken. In terms of flavor and sensory evaluation, stir-fried yellow-feathered chicken was rich in aroma and taste-active compounds and has higher sensory scores, indicating that the chicken variety significantly affects the flavor quality of stir-fried dishes, making yellow-feathered chicken a more suitable choice for stir-frying compared to white-feathered chicken.