At the table
Take small portions with rice; whole dried chilies can be left aside.
Contains chicken and peanuts; the sauce includes soy sauce. Chili heat varies. Recipes vary; confirm the actual ingredients if you have dietary restrictions.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Chicken breast or boneless thigh can be used, with dried chili adjusted to taste and scallion whites cooked in the dish. Cornstarch coats the chicken and thickens the sauce.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Tangy, sweet and savory
- Chili heat
- Texture
- Tender chicken with crunchy peanuts.
- How it’s made
- Stir-fry chicken and aromatics, then combine with sauce and peanuts.
Chicken breast or boneless thigh can be used, with dried chili adjusted to taste and scallion whites cooked in the dish. Cornstarch coats the chicken and thickens the sauce.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
Ask if they have it first
请问你们有宫保鸡丁吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A familiar name with regional variations
Kung pao chicken has travelled beyond Sichuan to menus across China and overseas. Different versions balance sweetness, acidity, salt and chili differently. Chicken, peanuts and dried chilies make it recognizable, but a familiar name does not mean the same sauce everywhere.