Kung-Pao Chicken (宫保鸡丁) the way Sichuan intended: tender diced chicken, crunchy peanuts, and dried chilies seared in a hot wok with a tangy-sweet glaze and a whisper of Sichuan peppercorn. Freshly cooked to order at 368 Richmond St, downtown London.
Kung pao chicken is arguably Sichuan's most famous export, named for a Qing-dynasty governor whose kitchen made it legendary. The authentic version is a study in balance: the gentle numbing spark of Sichuan peppercorn, the toasty heat of wok-blistered dried chilies, a glossy sauce that leans sweet-tart, and peanuts for crunch against tender chicken.
Our chefs fire each order individually, so the peanuts stay crunchy and the chicken stays juicy — no steam-table shortcuts. It is the ideal 'first real Sichuan dish' for newcomers: genuinely spicy, but built on flavour rather than pure fire. Enjoy it with steamed rice for the classic pairing.
Westernized kung pao is often just chicken in generic hot sauce. The real dish — like ours — gets its character from Sichuan peppercorn and chilies bloomed in the wok, layered over a subtly sweet and tangy base. One taste makes the difference obvious.
Order Kung-Pao Chicken with steamed rice, alongside milder Cantonese dishes for a balanced table, or in a group order for spice fans. Pickup and delivery available across downtown London via online ordering.
Unlike typical food-court fare, every order of Kung Pao Chicken is cooked fresh by the chef the moment you order — never pre-made, never sitting under a heat lamp.
Located at 368 Richmond St on Richmond Row, Lucky Cat offers fast online ordering with pickup and delivery across downtown London, Woodfield, SoHo, and nearby neighbourhoods.
Balance the heat with Cantonese Chow Mein, Oyster Sauce Broccoli, or crispy Vegetable Spring Rolls.
368 Richmond St, London, ON N6A 3C7, Canada
Mon – Sat: 11:00 AM – 11:00 PM
Sun: 11:00 AM – 9:00 PM