Kung Pao Chicken is a famous traditional dish in Sichuan and Guizhou, and one of the most popular Chinese dishes internationally.
Historical Origin
Kung Pao Chicken was created by Ding Baozhen, the governor of Sichuan during the Qing Dynasty. Ding was posthumously awarded the title of Crown Prince’s Grand Protector, also known as “Gong Bao,” hence the name of the dish.
Cooking Features
- Ingredients – Chicken breast, peanuts, dried chili peppers, Sichuan peppercorns
- Taste – Spicy but not dry, slightly sweet and sour
- Technique – Quick stir-frying to keep the chicken tender
Kung Pao Chicken is a perfect representative of Sichuan cuisine!
