Kung Pao
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- Origin
- China, Sichuan
- Scoville Heat Units
- 7 000 SHU
- Flavor
- Smoky
- Color
- Red
- Shape
- Long and thin
Description
The Kung Pao chili is a classic Chinese variety named after the famous Sichuan stir-fry dish Kung Pao chicken (Gong Bao Ji Ding), where dried whole red chilies are a signature ingredient. Its long, thin pods are typically dried and stir-fried in very hot oil until darkened to release their smoky, earthy heat before other ingredients are added to the wok. A staple of Chinese cooking valued for its moderate but persistent heat and the characteristic reddish tint it imparts to Sichuan stir-fried dishes.