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
- 🌶️🌶️🌶️ — About the same heat as Tabasco, but with added Sichuan numbing sensation
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The story
This dish is named after Ding Baozhen, a Qing Dynasty governor of Sichuan province. His official title was “Gōng Bǎo” (宫保, Palace Guardian), so the dish’s name means “Palace Guardian’s Chicken Cubes.” It’s one of the most recognized Chinese dishes worldwide, though versions you’ll find abroad are usually much sweeter and less spicy than the Chengdu original.
What to expect
Small cubes of tender chicken are 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. Expect less sauce, more wok char, and a definite numbing tingle.
Tips
The dried chilies are for flavor, not for eating. Don’t bite into them unless you want a chili bomb. Pick around them and enjoy the flavored chicken and peanuts.