Kung Pao Chicken – A Spicy-Savoury Classic from Sichuan
Kung Pao Chicken – A Spicy-Savoury Classic from Sichuan
Kung Pao Chicken, also known as Gong Bao Ji Ding (宫保鸡丁) in Mandarin, is one of the most celebrated dishes from China’s Sichuan province. Known for its perfect balance of spicy, sweet, tangy, and nutty flavors, this dish has become a staple in Chinese restaurants worldwide. With its tender chicken cubes stir-fried in a bold sauce alongside crunchy peanuts and fiery dried chilies, Kung Pao Chicken is not just a meal—it’s an experience of Sichuan’s culinary art.
Price:
$10–$15 per portion
The dish traces its name to Ding Baozhen, a Qing dynasty official who served as the governor of Sichuan in the 19th century. Ding was fondly referred to as “Kung Pao,” a title meaning “palace guardian.” It is said that this flavorful chicken dish was one of his favorites, and over time, it became associated with his name. Today, Kung Pao Chicken is regarded as both a traditional Sichuan delicacy and a globally popular dish adapted to various palates.
Kung Pao Chicken’s success lies in the harmony of its ingredients. The star component is diced chicken, usually marinated for tenderness.
It is stir-fried with:
- Peanuts or cashews – adding crunch and a nutty depth.
- Dried red chilies – providing the iconic fiery heat.
- Garlic and ginger – giving aroma and warmth.
- Vegetables – such as bell peppers, onions, or zucchini (modern variations).
- Kung Pao sauce – a mix of soy sauce, rice vinegar, sugar, and Sichuan peppercorns, creating a balance of savory, tangy, and slightly sweet notes.
The most distinctive flavor comes from Sichuan peppercorns, which give a unique mouth-numbing sensation, known locally as má là (麻辣), meaning numbing and spicy.
Every bite of Kung Pao Chicken is an explosion of flavors. The chicken remains tender and juicy, while the roasted peanuts provide a crunch. The sauce blends umami soy, sharp vinegar, and subtle sweetness, while chilies bring heat. Unlike many spicy dishes that overwhelm, Kung Pao is about balance—each taste element complements the other.
- Chicken is diced and marinated in soy sauce, cornstarch, and rice wine.
- Chillies and peppercorns are lightly fried to release their aroma.
- Chicken and vegetables are stir-fried over high heat.
- The sauce is poured in and thickened, coating every bite with glossy flavor.
- Finally, roasted peanuts are tossed in before serving hot.
In China, Kung Pao Chicken is more than food—it represents Sichuan’s bold flavor tradition. While authentic versions are spicy and numbing, international adaptations, especially in the U.S. and Europe, often use milder sauces with more vegetables. This adaptability has helped Kung Pao Chicken gain global recognition.
Planning a visit to Spice Platter is easy and hassle-free. We’re proudly located on Silk St., Barbican, London, right in the heart of the city, with convenient parking nearby and excellent public transport connections.
.svg)
