Chinese

Kung Pao Chicken

“Sichuan stir-fried diced chicken with peanuts, dried chilies, and Sichuan peppercorns in a savory-sweet sauce.”

Peanut

Sichuan Pepper

Soy Sauce

Sugar

Garlic

Ginger

Chinese·Sichuan

Medium1 hour

Where it comes from

Kung Pao Chicken is a signature dish from Sichuan cuisine, dating back to the late Qing Dynasty. It embodies the bold and vibrant flavors of the region, combining spicy, sweet, and savory elements in a harmonious balance. Surprisingly, the dish is named after a late Qing official, Ding Baozhen, who was known as 'Kung Pao,' which adds a historical layer to its culinary significance.

On the Palate

What goes into it

How it's made

1
Marinate diced chicken in a mixture of soy sauce, rice wine, and cornstarch to tenderize and flavor it.
2
Stir-fry the marinated chicken in hot oil until golden and cooked through, then set it aside.
3
Sauté garlic, ginger, and dried chilies in the same pan, adding bell peppers and peanuts for crunch.
4
Return the chicken to the pan, mixing everything with a savory-sweet sauce before serving hot.

Stir Frying Marinating