Kung Pao Chicken

Kung Pao Chicken is a classic Sichuan stir-fry featuring diced chicken, roasted peanuts, and dried chili peppers, creating a bold balance of spicy, sweet, and savory flavors. It originates from China's Sichuan province, where it's known for its signature 'mala' (numbing-spicy) taste profile. The dish is often finished with a glossy sauce made from soy sauce, vinegar, and sugar.

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🍽️ Nutrition at a glance

This dish is protein-rich from the chicken and peanuts, with moderate fat from the stir-frying oil and nuts, and carbs mainly from the sauce and any accompanying rice. A typical serving provides a good source of B vitamins and minerals like magnesium, with a calorie range of 400-600 depending on preparation and portion size.

Nutrition breakdown

Calories	340 kcal
Protein	22 g
Carbs	18 g
Fat	20 g
Fiber	3 g
Sugar	6 g
Sodium	950 mg
Potassium	380 mg
Iron	2.5 mg
Vitamin C	15 mg
Vitamin A	60 mcg RAE
Calcium	45 mg
Magnesium	40 mg
Phosphorus	220 mg
Zinc	2.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Kung Pao Chicken is named after Ding Baozhen, a late Qing dynasty official whose title was 'Gong Bao' (Palace Guardian), reflecting how Chinese cuisine often intertwines with history. Nutritionally, the combination of capsaicin from chilies and antioxidants from peanuts offers a flavorful way to incorporate anti-inflammatory ingredients.