A stir-fried dish with diced chicken, peanuts, vegetables, and chili peppers.
3 top-rated spots found
While globally famous for its namesake tofu, this state-run institution is the guardian of the 'Xiao Lychee' (small lychee) flavor profile. It perfectly balances the 'hula' (burnt chili) aroma with a delicate sweet-and-sour finish that defines the 19th-century original recipe.
📍 197 West Yulong St, Chengdu, Sichuan, China · View on Maps
This Michelin-starred spot elevates the dish through extreme ingredient precision. The chicken is exceptionally tender, and the peanuts are fried to a specific golden hue that ensures they remain crunchy even after being coated in the thick, savory sauce.
📍 1 East Kangshi St, Taikoo Li, Chengdu, Sichuan, China · View on Maps
Founded by disciples of the legendary master Zhang Songyun, this restaurant treats Kung Pao Chicken as a scholarly pursuit. They use only the most tender thigh meat and a 'three-part' sauce technique that ensures the numbing peppercorn oil never separates from the vinegar base.
📍 10 Liuli Rd, Feicuili Villa Area, Chengdu, Sichuan, China · View on Maps