Kung Pao Chicken
Best wine varietals
Riesling
Riesling's acidity and slight sweetness balance Kung Pao's spicy and sweet flavors.
Gewurztraminer
Gewurztraminer complements spicy dishes with its aromatic and slightly sweet profile.
Barbera
Barbera's bright acidity cuts through the richness and matches the dish's bold flavors.
Blend
Blend wines offer complexity and versatility to pair with the varied flavors in Kung Pao Chicken.
Best cocktails with this
Highball glass • Easy • 5 min
ginger/heat — bright ginger spice and lime cut chili heat and complement savory soy; bubbles/acid
Cocktail Glass • Medium • 5 min
acid, bubbles — bright lime acidity cuts heat and complements soy/umami
Copper Mug • Easy • 5 min
acid, bubbles, herbal — ginger heat and lime lift spice; effervescence refreshes palate
Copper Mug • Easy • 5 min
ginger/honey — ginger beer’s spice and honey’s sweetness tame heat and balance peanut fat; bubbles/sweet/acid
Cocktail glass • Easy • 5 min
smoke, acid — smoky mezcal echoes char, citrus freshness balances spicy-sweet
Cocktail glass • Easy • 5 min
acid — tart lemon lifts richness and refreshes between spicy, numbing bites; acid/sweet
Cocktail Glass • Medium • 5 min
citrus/herbal — lime and cilantro echo Asian flavors and brighten fatty, savory sauce; acid/herbal
Tequila Pink Grapefruit Spritz
Wine Glass • Easy • 5 min
bubbles, bitter, acid — grapefruit bitterness and sparkle cleanse oily, nutty mouthfeel
Copper Mug • Easy • 5 min
ginger/refreshing — rum base with ginger beer cools spice and adds tropical balance; bubbles/acid
Highball glass • Medium • 10 min
herbal, acid — fresh lime and mint provide cooling and lift; works with chili and peanuts
Cocktail glass • Medium • 10 min
acid, sweet — tropical tartness and lime brighten dish and tame spicy-sweet flavors
Highball glass • Easy • 5 min
clean/acid — lime soda refreshes and cuts oily mouthfeel without overpowering spice; bubbles/acid