Kung Pao Chicken is one of the most popular Chinese dishes in America. It's succulent, complex sauce of salty, sweet, sour, and spicy flavors makes this stir-fry highly addictive. Most restaurants serve an Americanized version which leave out the Sichuan peppercorns (smoky, not spicy), but Dragon Beaux brings you the real deal. Their chefs first infuse the oil with the Sichuan peppercorns, spices, and other aromatics, then use this flavorful oil to stir-fry the chicken with broccoli, red and green bell peppers, fresh ginger and a handful of toasted peanuts. It's served with a side of steamed rice to help sop up all that yummy sauce.
We partner with Dragon Beaux—a chic (and popular!) restaurant in San Francisco's Outer Richmond district—to bring you some of the best Chinese food in the Bay Area.
Munchery sources poultry raised without antibiotics—it’s better for the birds and it’s better for you. We’re excited to feature poultry from Mary’s Chickens in this dish.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.