Chinese Name
宫保鸡丁
Category
Main Dish
Region
Sichuan
Spice Level
🌶️🌶️ Medium
Price Range
¥ Budget-Friendly
A classic Sichuan stir-fry dish featuring tender diced chicken, roasted peanuts, dried chili peppers, and Sichuan peppercorns. The sauce strikes a perfect balance of spicy, sweet, and tangy flavors. Named after a Qing Dynasty official, this dish has become one of China's most internationally recognized recipes.
Kung Pao Chicken is a cornerstone of Sichuan cuisine and one of the most beloved dishes in China. Whether served at a humble street stall or an upscale restaurant, this dish showcases the depth and balance that Chinese cooking is famous for. Travellers often cite Kung Pao Chicken as a highlight of their culinary journey through China.
Chinese main dishes have evolved over thousands of years, shaped by imperial kitchens, regional ingredients, and the philosophical balance of flavours, colours, and textures. Each province developed signature dishes that reflect local agriculture, climate, and cultural identity, turning the dinner table into a map of China's diverse heritage.
The story of Kung Pao Chicken is intertwined with the culinary traditions of the Sichuan region, where generations of cooks have refined the recipe to its current form. Today it is enjoyed not only in its region of origin but across all of China and in Chinese restaurants worldwide.
Mastering Chinese main dishes requires skill with wok hei — the elusive smoky sear achieved at extreme heat. Ingredients are typically cut to uniform size for even cooking, and sauces are built in layers: aromatics first, then proteins, vegetables, and a finishing glaze. Timing and heat control are everything.
When ordering Kung Pao Chicken in China, watch for restaurants where the dish is prepared fresh to order rather than pre-made. The aroma, texture, and presentation of a freshly prepared Kung Pao Chicken are unmistakable. Do not hesitate to ask the staff about their preparation method -- it is a great conversation starter and shows genuine interest in the food.
For the most authentic Kung Pao Chicken, head to the cities where this dish has its roots. Local restaurants and street vendors in these cities have perfected the recipe over generations. Look for busy, no-frills eateries -- a crowd of locals is the best quality indicator. Many travellers find that tasting Kung Pao Chicken in its region of origin is an entirely different experience from ordering it elsewhere.
Southwest ChinaThe laid-back capital of Sichuan Province is famous worldwide for its giant panda breeding centers and fiery Sichuan cuisine. Chengdu is known as the land of abundance, offering a slower pace of life with its teahouse culture, mahjong traditions, and proximity to stunning natural landscapes including Jiuzhaigou Valley.
Southwest ChinaBuilt dramatically across steep hills at the confluence of the Yangtze and Jialing rivers, Chongqing is one of China's most visually striking cities. Famous for its mouth-numbing hot pot, neon-lit night skyline, and serving as the starting point for Yangtze River cruises through the Three Gorges, this mountainous megacity offers an unforgettable urban experience unlike anywhere else in China.
A noticeable kick that spice lovers will enjoy. You can usually ask the kitchen to adjust the heat.
Medium
Spice level for Kung Pao Chicken
Choosing the right drink elevates the experience of Kung Pao Chicken. In China, meals are traditionally accompanied by tea, beer, or spirits depending on the occasion and the weight of the dish. Here are our recommended pairings to complement Kung Pao Chicken.
beeralcoholicChina's most famous beer brand, brewed in the coastal city of Qingdao since 1903 when the city was under German administration. This crisp, refreshing lager uses spring water from Laoshan Mountain and follows German brewing traditions. Tsingtao is exported to over 100 countries and is the beer of choice at Chinese restaurants worldwide. The annual Qingdao Beer Festival is Asia's largest.
spiritalcoholicChina's national spirit and the most consumed liquor in the world by volume, baijiu is a potent clear spirit distilled from sorghum, wheat, rice, or other grains. With an alcohol content typically between 40-60%, it has an intensely aromatic and complex flavor profile. Baijiu is essential at Chinese banquets and business dinners, where toasting rituals play an important social role. Famous brands include Moutai and Wuliangye.
teahotThe most widely consumed tea in China, green tea is prized for its fresh, grassy flavor and numerous health benefits. Famous varieties include Longjing (Dragon Well) from Hangzhou, Biluochun from Suzhou, and Huangshan Maofeng from Anhui. Green tea undergoes minimal oxidation, preserving its delicate flavor and bright green color. It has been a cornerstone of Chinese culture for over 3,000 years.
main-dishpremiumBeijing's most famous culinary masterpiece, Peking Duck features a whole duck roasted until the skin is perfectly thin and crispy while the meat remains succulent. Traditionally served sliced at the table, it is wrapped in thin pancakes with hoisin sauce, scallions, and cucumber. The art of preparing this dish has been refined for over 600 years.
main-dishbudgetA fiery Sichuan classic that combines silky soft tofu cubes with a bold sauce of fermented bean paste, chili oil, Sichuan peppercorns, and minced pork. The signature numbing-spicy flavor, known as mala, creates a uniquely addictive taste sensation. Invented in the 1860s by a pock-marked old woman in Chengdu, it remains a beloved comfort food across China.
main-dishmoderateA communal dining experience where diners cook a variety of fresh ingredients in a simmering pot of flavored broth at the center of the table. The Sichuan-style hot pot features a fiery, red chili oil broth packed with peppercorns, while other regions offer milder broths. Split pots allow diners to enjoy both spicy and mild options simultaneously.
main-dishmoderateA Cantonese barbecue classic, char siu features strips of pork marinated in a mixture of honey, five-spice powder, fermented tofu, soy sauce, and hoisin sauce, then roasted until the exterior develops a signature glossy, caramelized red coating. Served over rice, in noodle soups, or stuffed inside fluffy steamed buns, it is quintessential Cantonese comfort food.
main-dishbudgetA staple of Chinese cooking, fried rice transforms day-old rice into a satisfying meal by stir-frying it at high heat with eggs, vegetables, and proteins like shrimp, chicken, or char siu pork. The Yangzhou-style fried rice, featuring a colorful mix of shrimp, ham, peas, and egg, is considered the gold standard. The key is using cold, dry rice and a very hot wok.
main-dishmoderateBite-sized pieces of pork are coated in a light batter, deep-fried until golden and crispy, then tossed in a vibrant sweet and tangy sauce made from vinegar, sugar, ketchup, and pineapple. Originating from Cantonese cuisine, this dish showcases the Chinese culinary principle of balancing contrasting flavors in perfect harmony.