Dish · chinese
Kung Pao Chicken
Stir-fried chicken with peanuts, dried chiles, and numbing sichuan peppercorns in a savory, faintly sweet sauce.
Where it comes from
The dish is named for Ding Baozhen, a Qing dynasty governor of Sichuan whose title was Gongbao, and is associated with his household kitchen, though no verified original recipe survives.
What cooks argue about
Cooks argue over frying the dried chiles until nearly black for a smoky, mildly spicy oil, the Sichuan approach, versus keeping them milder and mostly decorative.
Nobody has published a kung pao chicken recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.