KUNG PAO

CHICKEN

Tender pieces of chicken wok-tossed with roasted peanuts, bell peppers, dried red chilies, and a bold Kung Pao sauce. Savory, slightly sweet, tangy, and spicy with layers of roasted and aromatic flavor. Served with steamed white rice.

From the Kitchens of Sichuan

Unlike many Chinese-American favorites, Kung Pao Chicken has direct roots in China. Known as Gong Bao Ji Ding (宫保鸡丁), the dish is a celebrated classic of Sichuan cuisine.

Its name is traditionally associated with Ding Baozhen, a Qing Dynasty official who served as governor of Sichuan during the 19th century. Ding held the honorary title Gongbao, often translated as “Palace Guardian,” which is believed to be the origin of the dish's name.

Traditional Sichuan Kung Pao Chicken is built around diced chicken stir-fried over intense heat with dried chilies, Sichuan peppercorns, peanuts, scallions, and a carefully balanced sauce. Rather than simply being “spicy,” authentic Kung Pao cooking is about contrast—heat from dried chilies, the distinctive numbing fragrance of Sichuan peppercorns, acidity from vinegar, subtle sweetness, and deep savory flavor.

That combination reflects one of the defining characteristics of Sichuan cuisine: creating multiple layers of flavor within a single dish.

As Kung Pao Chicken traveled beyond China, countless regional and Chinese-American interpretations emerged, often introducing vegetables and adjusting the sweetness and heat.

Our Kung Pao Chicken carries that tradition forward with tender chicken, roasted peanuts, peppers, dried chilies, and a bold savory sauce served alongside steamed white rice.