Kung Pao Chicken

Named after a governor

Kung Pao (宫保, gōngbǎo) is really a title. The dish is named after Ding Baozhen (1820–1886), who served as governor of Sichuan under the Qing dynasty. His honorary title, roughly “palace guardian”, became the name of his favourite chicken dish. The Turkish name on our menu, Saray Usulü Tavuk or “palace-style chicken”, is a nod to that story.

In the classic Sichuan recipe, chicken is stir-fried fast over high heat in a wok with dried red chillies and roasted peanuts. The result is a glossy dish where sweet, sour, salty and hot meet in the same bite. Found in Chinese restaurants almost everywhere in the world today, Kung Pao is one of the best-known dishes of Chinese cuisine.

From Sichuan to the world

Sichuan cuisine is counted among the eight great regional cuisines of China and is known for its bold, layered flavours. Kung Pao chicken became its best-known ambassador, travelling far beyond China and being reinterpreted to suit local tastes wherever it landed.

In some countries it is sweeter, in others packed with vegetables, in others hotter. The constants never change: chicken stir-fried fast over high heat, roasted peanuts and a glossy, balanced sauce. Our version stays on that line while taking its heat from Anatolia’s isot pepper.

What goes into our Kung Pao

In our version, chicken breast is stir-fried with garlic and isot pepper. Isot is the pepper of Şanlıurfa in south-eastern Türkiye, sun-dried and “sweated” until it turns deep and dark; in place of Sichuan’s dried chillies it brings a gently smoky, warm heat that does not burn. Carrot, cucumber and peanuts join the chicken, and the sauce is built from oyster sauce, teriyaki sauce, Chinese salt and dark and light soy sauce, thickened with starch.

Cucumber may come as a surprise, but briefly stir-fried it keeps its crunch, adds a cool texture and balances the warmth of the isot. Peanuts, of course, are Kung Pao’s non-negotiable signature.

Allergens and heat

This dish contains peanuts, soy sauce and oyster sauce (molluscs). If you have a food allergy, please be sure to tell our team before ordering.

Isot pepper gives a medium, warming heat. If you are sensitive to spice, let our team know when you order.

What to pair it with

Kung Pao’s best companion is plain rice; the Chinese-style rice on our menu soaks up the glossy sauce and completes the plate. To build a bigger table, share it with the sour potatoes or one of the noodle dishes.

To drink, a cold beer or an aromatic white wine balances the warmth of the isot and the saltiness of the sauce; our list includes Kocabağ K Emir, made from Emir, Cappadocia’s native white grape. For an alcohol-free option, our homemade lemonades are refreshing alongside.

Chinese food in Göreme

Cratus Premium Restaurant describes itself as a world-cuisine restaurant and has a dedicated Chinese section on its menu. Alongside Kung Pao chicken you will find beef, chicken and vegetarian noodles, boiled beef, cola-braised chicken wings, sour potatoes and Chinese-style rice.

It is a good choice for guests spending a few days in Cappadocia who want a night off from regional food. We suggest ordering the Kung Pao with Chinese-style rice; the glossy sauce is at its best spooned over rice.

On the terrace, facing the valley

Cratus Premium Restaurant serves on its 90-seat terrace on the top floor of Cratus Stone Palace in Göreme. We are open every day from 08:00 to 23:00. For sunset, we recommend booking a terrace table in advance.

Frequently asked questions