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.
Versions
Nobody has published a kung pao chicken here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken thigh boneless
peanuts
chile de arbol