Claire Thompson
Kung Po Chicken and Kung Pao Chicken are the same dishes with slight variations. Kung Pao Chicken is a beloved Chinese restaurant dish traditionally made with Sichuan peppercorns, Chinese black vinegar, rice wine, and dried red chilies. The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. Kung Po Chicken is a variation of the same dish commonly found in the West, with the same ingredients but with the addition of orange or orange juice. The dish is also sometimes made with other proteins such as pork, duck, fish, shrimp, or tofu.
| Characteristics | Values |
|---|---|
| Origin | Sichuan Province of China |
| Variants | Kung Pao shrimp, Kung Pao frog legs, Kung Po, chicken chili and garlic |
| Ingredients | Chicken, peanuts, chili peppers, dried red chilies, Sichuan peppercorns, Chinese black vinegar, rice wine, ginger, garlic, sugar, scallions, sesame oil, vegetables, rice |
| Preparation | Chicken is marinated and stir-fried, peanuts are deep-fried |
| Western variations | Other proteins such as pork, duck, fish, shrimp, or tofu are used instead of chicken |
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What You'll Learn
Kung Pao chicken is a Chinese-American staple
The dish is known for its bold, signature flavors, with a sauce that is intense and flavorful. The sauce is thickened with cornstarch or cornflour, giving it a glossy texture. Kung Pao chicken is typically served with steamed white rice or noodles and can be enjoyed as an appetizer, side dish, or main course.
While the dish has its roots in China, it has been slightly westernized and adapted to suit the tastes and ingredients available in Western countries. The westernized versions of Kung Pao chicken commonly found in the West may include orange or orange juice, ginger, garlic, chicken broth, and various vegetables such as onions, bell peppers, or carrots. These versions may also substitute other proteins such as pork, duck, fish, shrimp, or tofu in place of chicken.
The dish has become a beloved Chinese restaurant dish in the West and is often listed as a takeout favorite. It is known for its quick preparation time, taking around 30 minutes to make, and its combination of tender chicken, crunchy peanuts, and vibrant vegetables in a savory sauce.
In addition to the Sichuan version, there is also a variant of Kung Pao chicken from the neighboring province of Guizhou, which uses a ciba fermented chili paste marinade. This version typically uses larger cubes of chicken with the skin on.
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The dish is stir-fried and spicy
Kung Pao chicken is a beloved Chinese restaurant dish that is traditionally made with Sichuan peppercorns, Chinese black vinegar, rice wine, dried red chillies, and fresh, moist, unroasted peanuts. The dish is stir-fried and spicy.
The original version of the dish uses chicken as its primary ingredient. The chicken is diced and mixed with a prepared marinade. Shaoxing wine is used to enhance the flavour of the marinade. The wok is seasoned, and then chilli peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil.
The dish is stir-fried and has a bold, signature flavour. The sauce is very intense, so only a small amount is needed. It is described as having a numbing spiciness, rather than a hot spiciness like other chilli-based dishes. The sauce is thickened with cornstarch or cornflour, giving it a glossy texture.
The dish is often garnished with whole roasted peanuts and served with white rice. It can also be served with noodles and is meant to be enjoyed as an appetiser or side dish.
In the West, the dish is sometimes made with other proteins such as pork, duck, fish, shrimp, or tofu instead of chicken. These versions are commonly known as Kung Po or chicken chilli and garlic. They typically include ingredients such as orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste.
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Kung Pao sauce is sweet, sour, savoury and has a tinge of heat
Kung Pao chicken, a beloved Chinese takeout dish, is typically made with tender chicken, crunchy peanuts, and vegetables in a bold, savoury sauce. The sauce is characterised by a unique blend of sweet, sour, and savoury flavours, with a subtle hint of heat.
The sweetness in the sauce comes from honey, brown sugar, or rice wine. These ingredients lend a rich, mellow, and complex sweetness that balances the other flavours in the sauce. The sour notes originate from Chinese black vinegar, also known as Chinkiang or Zhenjiang vinegar, which can be substituted with balsamic vinegar. The savoury element is achieved through ingredients such as soy sauce, chicken broth, and garlic, with the latter two ingredients also contributing to the overall savoury-sweet profile of the sauce.
The signature tinge of heat in Kung Pao sauce is derived from Sichuan peppercorns, which are known for their tongue-numbing quality. Additionally, dried chillies, such as Chinese hot chillies or dried chile de arbol, are used to enhance the spicy profile of the sauce. The level of heat can be adjusted by removing the seeds from the chillies or using milder varieties.
The sauce is thickened with cornstarch, which, when mixed with water, creates a slurry that adds a glossy texture to the dish. Other ingredients that can be added to the sauce include ginger, scallions, and sesame oil, with the latter two ingredients contributing to the savoury and sweet notes of the sauce, respectively.
While the traditional version uses chicken as the primary ingredient, variations exist that substitute it with proteins such as pork, duck, fish, shrimp, or tofu. These adaptations showcase the versatility of the Kung Pao sauce, highlighting its ability to complement a range of proteins and ingredients.
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The original Sichuan version uses chicken as its primary ingredient
Kung Pao chicken is a beloved Chinese dish that originated in the Sichuan province of China. The original Sichuan version uses chicken as its primary ingredient, specifically, small pieces of boneless chicken stir-fried with dried chillies and peanuts. The chicken is marinated in a mixture of light soy sauce, sugar, and starch before being deep-fried and then stir-fried. The marinade is prepared with Shaoxing wine to enhance its flavour. The wok is seasoned, and chilli peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil.
The neighbouring province of Guizhou, southeast of Sichuan, has a variant of Kung Pao chicken based on the ciba fermented chilli paste of Guizhou cuisine. The dish features marinated cubes of chicken, with larger chicken cubes than the Sichuan version, and typically includes the skin.
The sauce in Kung Pao chicken is very intense in flavour, so only a small amount is needed. The signature Kung Pao sauce is sweet, savoury, and has a tingle of heat from the Sichuan pepper. It is thickened with cornstarch or cornflour and has a glossy texture. The sauce is made from soy sauce, vinegar, garlic, ginger, sugar, and sesame oil. The dish is garnished with whole roasted peanuts, and served with steamed white rice or noodles. It is meant to be enjoyed as an appetiser or side dish.
The westernised version of Kung Pao chicken is slightly different from the authentic Chinese Sichuan dish. The chicken can be substituted with other proteins such as pork, duck, fish, shrimp, or tofu. The westernised version may include other vegetables such as onion, bell pepper, or carrots.
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Western variations sometimes substitute chicken with tofu, shrimp, or duck
Kung Pao chicken is a beloved Chinese dish that is traditionally made with Sichuan peppercorns, Chinese black vinegar, rice wine, dried red chillies, and chicken. The dish is stir-fried and served with white rice. The chicken is usually diced or cubed and marinated in a mixture of light soy sauce, sugar, and starch. The dish is often garnished with peanuts and vegetables such as bell peppers, onions, carrots, and pineapple.
While the traditional version of the dish uses chicken as its primary ingredient, Western variations sometimes substitute chicken with tofu, shrimp, or duck. These versions may also include other proteins such as pork or fish. The dish is commonly known as "Kung Pao" or "chicken chilli and garlic" in the West. The sauce used in the Western versions is typically sweet, sour, and savoury, with a signature tingle of heat from the Sichuan pepper.
The original Sichuan version of the dish uses chicken as its primary ingredient. The chicken is typically diced and mixed with a prepared marinade. Shaoxing wine is often used to enhance the flavour of the marinade. The wok is seasoned, and chilli peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil.
The neighbouring province of Guizhou, southeast of Sichuan, has a variant of Kung Pao chicken based on the ciba fermented chilli paste of Guizhou cuisine. Some literature even lists Guizhou as the origin of this dish. Like the Sichuan version, the dish features marinated cubes of chicken; while the Guizhou marinade is largely the same as the Sichuan version, the chicken cubes are larger and typically skin-on.
In addition to substituting the protein, Western variations of Kung Pao chicken may also differ from the traditional Chinese version in terms of the ingredients used in the sauce and the cooking method. For example, some Western versions may include orange or orange juice, ginger, garlic, chicken broth, and salt and pepper to taste.
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Frequently asked questions
Kung Pao Chicken is a beloved Chinese restaurant dish traditionally made with ingredients like Sichuan peppercorns, Chinese black vinegar, rice wine, dried red chillies, peanuts, and chicken.
Kung Pao Chicken and General Chicken are two different types of Chinese dishes. Kung Pao Chicken is stir-fried, while General Chicken is deep-fried and then stir-fried, resulting in a crispier texture. Kung Pao Chicken is also spicier, while General Chicken is sweeter.
Kung Pao Chicken and General Tso's Chicken are both chicken-based dishes with a hint of chilli. However, General Tso's Chicken is deep-fried and coated with a syrupy sweet and sour sauce, while Kung Pao Chicken is coated with a gentle, more balanced sauce.
Kung Pao Chicken has a bold, signature flavour. Its sauce is very intense, so only a small amount is needed. It is sweet, sour, savoury, and has a tingle of heat from Sichuan pepper.
Yes, "Kung Po" is an alternative name for Kung Pao Chicken. The dish is also sometimes called "chicken chilli and garlic".
