Kung Pao Chicken — Governor Bao's Chicken
Quick Info
- Flavor
- Spicy-sweet with a numbing kick. Dried chilies provide heat, Sichuan peppercorns add numbness, and a splash of vinegar brings balance.
- Texture
- Tender diced chicken with crunchy roasted peanuts and snappy dried chilies
- Spice Level
- 🌶️🌶️🌶️ — Similar to Tabasco level heat, but with Sichuan numbing sensation added
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Named after Ding Baozhen, a Qing Dynasty governor of Sichuan province. His official title was “Gōng Bǎo” (宫保, Palace Guardian), so this dish literally means “Palace Guardian’s Chicken Cubes.” It’s one of the most internationally recognized Chinese dishes, though the overseas version is usually much sweeter and less spicy than the Chengdu original.
What to Expect
Small cubes of tender chicken stir-fried at extreme heat with whole dried red chilies and roasted peanuts. The authentic Chengdu version is drier and more intensely spiced than what you might know from Chinese restaurants abroad — less sauce, more wok char, and a definite numbing tingle.
Tips
The dried chilies are for flavor, not eating — don’t bite into them unless you want a chili bomb. Pick around them and enjoy the flavored chicken and peanuts.