Kung Pao, Sichuan Chicken with Peanuts

Kung Pao is one of the most famous dishes of Sichuan cuisine. Chicken cut into cubes is quickly stir-fried in a wok with dried chilli peppers, Sichuan peppercorns, and roasted peanuts.

The dish is named after Ding Baozhen, a governor from the Qing dynasty. The key to its authentic flavour is Sichuan pepper, which creates a characteristic tingling sensation on the tongue. Kung Pao is served with rice and is popular around the world.