Kung Pao Chicken (Gong Bao Ji Ding)

Kung Pao Chicken is one of the most famous dishes of Sichuan cuisine and has gained worldwide recognition. This bold stir-fry features diced chicken that has been marinated in soy sauce and Shaoxing wine, then quickly cooked in a screaming hot wok with dried red chilies, Sichuan peppercorns, roasted peanuts, scallions, and garlic. The signature sauce is a harmonious balance of soy sauce, black vinegar, sugar, and sesame oil, which clings to every piece of chicken and peanut. The dried chilies provide intense, fruity heat while the Sichuan peppercorns deliver the characteristic numbing tingle on the tongue known as ma la. The roasted peanuts add essential crunch and nuttiness that rounds out the dish. Authentic Kung Pao Chicken achieves a perfect balance of spicy, sour, sweet, and salty flavors in every bite. The name of the dish is said to derive from a Qing Dynasty official who was famously fond of this preparation, cementing its place in Chinese culinary history.