Kung pao chicken

Kung Pao Chicken (also known as Gong Bao or Kung Po) is a popular Chinese dish originating from the Sichuan Province. It is named after Ding Baozhen, a late Qing Dynasty official, whose title was Gong Bao (Kung Pao), meaning "palace guardian".

History

The dish is believed to have been named after Ding Baozhen (1820–1886), a Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gongbao (Kung-pao), which means "palace guardian". The name "Kung Pao" chicken is derived from this title.

Ingredients

The main ingredients of traditional Kung Pao Chicken include chicken, peanuts, and chili peppers. The chicken is usually diced and marinated before being stir-fried with peanuts and chili peppers. Other common ingredients include Sichuan peppercorns, garlic, ginger, scallions, soy sauce, rice vinegar, hoisin sauce, and sesame oil.

Variations

There are many variations of Kung Pao Chicken, both within China and around the world. In westernized Chinese cuisine, Kung Pao Chicken is often less spicy and may include additional vegetables such as bell peppers and water chestnuts. Some versions also include shrimp or tofu instead of chicken.

Cultural Significance

Kung Pao Chicken is a staple of westernized Chinese cuisine and is a popular dish in Chinese restaurants around the world. Despite its popularity, the dish is less common in China, where it is typically only served in Sichuan restaurants.

See Also

• Chinese cuisine
• Sichuan cuisine
• List of Chinese dishes

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