Kung Pao Chicken (China)

Kung Pao Chicken is a classic Sichuan stir-fry featuring diced chicken, peanuts, and dried chili peppers, all tossed in a bold, savory-sweet sauce with a distinctive numbing-spicy (málà) flavor. It originates from Sichuan province in southwestern China and is a staple of Chinese cuisine worldwide.

🍳 View the full Kung Pao Chicken (China) recipe →

🍽️ Nutrition at a glance

This dish is a good source of protein from the chicken and peanuts, with a moderate amount of fat from the cooking oil and nuts. A typical serving contains roughly 300-400 calories, with carbs coming mainly from the sauce and any accompanying rice.

Nutrition breakdown

Calories	300 kcal
Protein	25 g
Carbs	15 g
Fat	18 g
Fiber	3 g
Sugar	5 g
Sodium	900 mg
Potassium	350 mg
Iron	2.5 mg
Vitamin C	15 mg
Vitamin A	80 µg
Calcium	50 mg
Magnesium	40 mg
Phosphorus	200 mg
Niacin (B3)	6 mg

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

💡 What's interesting

The dish is named after Ding Baozhen, a late Qing Dynasty official whose title was 'Gōng Bǎo' (Palace Guardian). Its signature 'málà' flavor comes from Sichuan peppercorns, which create a unique tingling, numbing sensation on the tongue.