Kung Pao Chicken
Best wine varietals
Riesling
Riesling's acidity and slight sweetness balance Kung Pao's spicy, sweet, and savory flavors.
Gewurztraminer
Gewurztraminer's aromatic spice complements the dish's bold, spicy profile.
Blend
Blend wines offer complexity and balance to match the varied flavors of Kung Pao Chicken.
Syrah
Syrah's fruitiness and peppery notes pair well with the heat and richness of the dish.
Best cocktails with this
Cocktail Glass • Medium • 5 min
acid/spicy — bright lime acidity, cuts heat and complements soy/umami
Cocktail Glass • Medium • 10 min
acid, sweet, heat — tamarind's sweet-tang + tequila cuts through chili oil and balances Sichuan heat
Chilled Highball Glass • Easy • 5 min
bitter/acid/bubbles — grapefruit sparkle refreshes, balances chili and oil
Copper Mug • Easy • 5 min
acid, bubbles, heat — ginger beer spice and lime refresh palate, effervescence lifts oily, numbing notes
Coupe • Medium • 5 min
acid, sweet — honey tempers heat while bright lemon acidity cleanses fat and echoes soy/sweet components
Highball glass • Easy • 5 min
acid/bubbles/herbal — light, citrusy soda with mint cools and lifts spicy flavors
Highball glass • Easy • 10 min
acid, herbal, bubbles — mint and lime cooling against spice; light carbonation refreshes mouthfeel
Highball glass • Easy • 5 min
bitter/acid/bubbles — tonic bitterness and lime refresh the palate against heat
Cocktail Glass • Medium • 5 min
herbal/acid — botanical green Chartreuse adds complexity to Sichuan spice
Champagne flute • Easy • 5 min
acid/bubbles — lemon and sparkle cleanse palate and tame richness