Kung Pao Chicken

Name: Kung Pao Chicken
Cuisine: Sichuan Chinese
Ingredients: 1 lb diced chicken breast; 8-10 pieces dry red chili peppers; 1 tsp Sichuan peppercorns; 1/2 cup roasted peanuts; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp ginger, minced; 1 tsp garlic, minced; 1 tbsp cornstarch; 1 tsp sugar; 2 stalks green onions

Kung Pao Chicken is a spicy, stir-fried dish from Sichuan cuisine featuring diced chicken, peanuts, and chili peppers. It is renowned for its bold flavors balancing sweetness, heat, and savory notes, emblematic of Sichuan's culinary tradition.

11 ingredients

spicynuttysavoryslightly sweetnumbing

Culinary DNA Preview

Sichuan Chinese75%

Indigenous American25%

Ingredients

diced chicken breast
1 lb
dry red chili peppers
8-10 pieces
Sichuan peppercorns
1 tsp
roasted peanuts
1/2 cup
soy sauce
2 tbsp
Shaoxing wine
1 tbsp
ginger, minced
1 tsp
garlic, minced
1 tsp
cornstarch
1 tbsp
sugar
1 tsp
green onions
2 stalks

Method

Steps not available

Origin Story

The dish originated in the Qing dynasty and is named after Ding Baozhen, a Sichuan governor whose title was Kung Pao, meaning 'palace guardian.' It reflects Sichuan's penchant for spicy and numbing flavors.

Culinary DNA

Ingredient ancestry breakdown

Sichuan Chinese75%

ingredients+techniques

Indigenous American25%

ingredient_origin

Techniques

stir-frying marinating roasting

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