Kung Pao chicken

Kung Pao Chicken, also known as Gong Bao or Kung Po, is a zesty stir-fried dish featuring chicken, peanuts, vegetables, and chili peppers. Originating from the Sichuan Province of China, it traditionally includes Sichuan peppercorns. While the original Sichuan version is known for its intense heat, milder variations exist depending on the region. Over the years, Kung Pao Chicken has become a favorite in Westernized Chinese cuisine.

The dish is believed to be named after Ding Baozhen, a Sichuan official during the Qing Dynasty. Interestingly, during the Cultural Revolution, it was renamed "spicy chicken" to distance it from its imperial roots, but the original name was later restored.

In its classic Sichuan form, Kung Pao Chicken consists of diced chicken marinated with Shaoxing wine, combined with chili peppers, Sichuan peppercorns, leeks, and peanuts. In Guizhou, you'll find a variation that includes larger chicken cubes and a flavorful chili paste. Western versions often add their own twist, incorporating marinated chicken stir-fried with orange, ginger, garlic, and a variety of vegetables. Peanuts remain a staple garnish, but adaptations using different meats or even tofu instead of chicken are also common.

Kung Pao Chicken has a rich history and has evolved over the years to accommodate a range of tastes and preferences. This versatility has made it a beloved dish in both traditional Chinese and Western cuisines.