Classic DishMediumMUST TRY

Kung Pao Chicken

Diced chicken with peanuts in spicy, tangy sauce

$6-12 USD

Spice Level

Medium

Price Range

$6-12 USD

About Kung Pao Chicken

Kung Pao Chicken (Gongbao Jiding) is a classic Sichuan dish featuring diced chicken, peanuts, vegetables, and chili peppers. The authentic Sichuan version is spicy, slightly sweet, and tangy with a signature mala (numbing-spicy) flavor from Sichuan peppercorns, unlike the Westernized sweet versions.

Food Gallery

See what Kung Pao Chicken really looks like

History & Background

Named after Ding Baozhen, a Qing Dynasty governor of Sichuan whose title was 'Gongbao'. The dish was his favorite and was named in his honor.

Key Ingredients

Diced chickenPeanutsDried chili peppersSichuan peppercornsScallionsGinger and garlic

The Honest Review

No fluff. No hype. What you actually need to know.

“The real Sichuan version is nothing like the sweet, gloopy stuff at Western Chinese restaurants. It is spicy, savory, and tangy with a pleasant crunch from peanuts. This is a good 'gateway' Sichuan dish - spicy but not overwhelmingly so. Most foreigners love it once they try the authentic version.”

Tips for Foreigners

This is a great introduction to Sichuan food - flavorful but not terrifyingly spicy
The dried chilies are mostly for flavor - you do not have to eat them
Look for the 'laziji' version if you want more chicken and fewer chilies
It is usually mild enough that you do not need to ask for less spice

What to Actually Expect

Tender chicken with a slight crunch from peanuts
A balance of spicy, sweet, and sour flavors
Plenty of dried red chilies in the dish - they are for aroma, not necessarily eating
A light, non-greasy sauce unlike Western Chinese food