Kung Pao chicken (宫保鸡丁) is one of the most beloved Sichuan dishes — a perfect balance of spicy, savory, sweet, and nutty flavors, named after Qing Dynasty official Ding Baozhen.
The Gongbao Connection
Named after Ding Baozhen, a Qing Dynasty governor of Sichuan awarded the title “Gongbao” — a court rank. He was particularly fond of chicken stir-fried with peanuts and chilies.
The Authentic Recipe
Uses diced chicken breast, dried chilies, Sichuan peppercorns, garlic, ginger, scallions, peanuts, and a sauce of Chinese black vinegar, sugar, and soy sauce. The key is high heat and quick cooking.
Also worth reading:
The Westernized version is much sweeter and less spicy than authentic Sichuan Kung Pao — which is significantly hotter with more Sichuan pepper.
Explore more authentic recipes in our Chinese Food Complete Guide.
