Kung Pao Chicken
宫保鸡丁A spicy stir-fry dish with diced chicken, peanuts, vegetables, and chili peppers
About the Dish
Kung Pao Chicken is a classic Sichuan dish named after Ding Baozhen, a late Qing Dynasty official and governor of Sichuan Province. The dish combines the perfect balance of spicy, sweet, sour, and savory flavors that characterize Sichuan cuisine.
Key Ingredients
- Diced chicken thigh
- Peanuts
- Dried red chilies
- Sichuan peppercorns
- Scallions
- Garlic and ginger
- Soy sauce and vinegar
Flavor Profile
The dish is known for its complex flavor profile that combines spiciness from chilies, numbing sensation from Sichuan peppercorns, sweetness from sugar, and umami from soy sauce. The peanuts add a crucial textural element and nutty flavor.
Cultural Significance
Kung Pao Chicken represents the sophistication of Sichuan cuisine and has become one of the most popular Chinese dishes globally. Its name and history are tied to the political and cultural heritage of Sichuan Province.