The Kung Pao Chronicles | Sybaritica

Kung Pao Chicken (宮保雞丁) is one of my favourite dishes and it is one that I often use as a yardstick in gauging the quality of a Chinese restaurant. I chose Kung Pao for this purpose as it is almost ubiquitous on Chinese restaurant menus, even in restaurants that do not specialize in the cuisine of Sichuan, where the dish originates. It is popular both inside and outside China and there are any number of variations on the basic theme.

I am currently engaged in a longstanding and ongoing study of this dish and hope to publish my findings someday. For now, though, I will share some of my experiences, featuring not only the results of my own culinary experiments, but also the offerings at various restaurants I visit and review.

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Restaurant Experiences

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