Kung pao chicken is a Sichuan stir-fry of chicken, peanuts and dried chillies with a numbing-spicy, sweet-savoury sauce. The chilli heat, Sichuan pepper tingle and sweet-savoury sauce pair best with off-dry aromatic whites and crisp rosé, whose fruit tames the spice and acidity refreshes. Riesling and Gewürztraminer are ideal, their aromatics echoing the peanuts and spice. Avoid tannic reds, which clash with the chilli and numbing pepper; fruit, freshness and a touch of sweetness against the heat are the keys to this fiery, moreish dish.
Our sommelier's picks
Save to PinterestOff-dry aromatic white
8–11°C (46–52°F)Riesling · Mosel, Germany
Riesling's fruit and acidity tame the chilli and Sichuan-pepper heat while refreshing against the sauce.
Mosel Kabinett is ideal and affordable.
Exotic aromatic white
10–12°C (50–54°F)Gewürztraminer · Alsace, France
Its lychee and ginger echo the peanuts and warm spice.
Alsace offers reliable quality.
Crisp dry rosé
8–10°C (46–50°F)Grenache · Spain
A fruity rosé refreshes against the fiery stir-fry and cools the heat.
Spanish rosado is great value.
Aromatic white
8–11°C (46–52°F)Torrontés · Argentina
Floral, crisp Torrontés flatters the spice without adding weight.
Affordable and aromatic.
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Questions about pairing Kung Pao Chicken
What wine pairs with kung pao chicken?
Off-dry aromatic whites like Riesling and Gewürztraminer, or a fruity rosé — their fruit tames the chilli and Sichuan-pepper heat while their acidity refreshes.
How do I pair with Sichuan pepper's numbing heat?
Choose fruit-forward, off-dry wines; a touch of sweetness soothes both the chilli and the tingling spice.
Should I avoid red wine?
Mostly — tannic reds clash with the heat. Stick to aromatic whites or a fruity rosé.