Kung Pao Chicken (宫保鸡丁)

Kung Pao Chicken (宫保鸡丁) & Baijiu: A Perfect Pairing

Kung Pao Chicken is a classic Sichuan dish known for its perfect balance of sweet, spicy, and savory flavors. The stir-fried chicken, peanuts, and dried chilies come together to create a rich, layered flavor that pairs beautifully with the bold, fruity notes of Ming River Baijiu.

Serves: 4 | Prep Time: 15 min | Cook Time: 20 min

Why Baijiu & Kung Pao Chicken?

Kung Pao Chicken’s combination of heat, crunch, and tangy sauce makes it an ideal pairing with Ming River Baijiu. The spirit’s fruity and floral notes cut through the spice, while its bold character complements the dish’s savory depth.

• The sweet, sour, and spicy sauce is balanced by baijiu's floral and fruity profile.

• Roasted peanuts and dried chilies enhance baijiu’s complex character.

• The freshness of baijiu cleanses the palate, preparing you for the next bite.

Ingredients

Main Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, diced

• 3 tablespoons soy sauce (divided)

• 1 tablespoon Shaoxing wine

• 2 teaspoons cornstarch

• 3 tablespoons vegetable oil

• 1 tablespoon Sichuan peppercorns

• 6-8 dried red chilies (adjust to spice preference)

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1/2 cup roasted peanuts

• 2 scallions, chopped

Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon sugar

• 1 teaspoon cornstarch mixed with 2 tablespoons water

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, combine the chicken, 2 tablespoons soy sauce, Shaoxing wine, and cornstarch. Set aside for 15 minutes.

2. Prepare the Sauce: In a small bowl, mix the remaining soy sauce, dark soy sauce, rice vinegar, sugar, and cornstarch slurry.

3. Stir-Fry the Aromatics: Heat oil in a wok over medium heat. Add Sichuan peppercorns and dried chilies. Stir-fry until aromatic.

4. Cook the Chicken: Add the marinated chicken to the wok. Stir-fry until cooked through.

5. Finish the Dish: Pour in the sauce mixture and stir until thickened. Add peanuts and scallions. Serve hot.

Pair It With: Ming River Baijiu

• Neat: Baijiu’s fruity and peppery notes provide a refreshing contrast to the tangy sauce.

• Baijiu Falls: A Ming River Sour to complement the dish’s sweet and spicy flavors.

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