The Szechuan classic — diced free-range chicken, dried red chilies, roasted peanuts, and a glossy sweet-sour-spicy Kung Pao sauce with the distinctive numbing heat of Szechuan peppercorn. Bold, balanced, and built to be eaten with rice.
Kung Pao Chicken (宫保鸡丁) is one of China's most internationally recognised dishes — and also one of the most misunderstood. Authentic Kung Pao is not purely spicy. It is a careful balance of four flavours: spicy (dried red chili), numbing (Szechuan peppercorn), sour (black vinegar), and sweet (rock sugar). No single element dominates — the dish holds all four in tension.
Our version uses free-range diced chicken thigh (more flavourful than breast), fried whole dried red chilies, roasted unsalted peanuts, and our house Kung Pao sauce — black vinegar, soy, sesame, rock sugar, and Shaoxing wine. The Szechuan peppercorn is toasted and crushed fresh for each service.
