Kung Pao chicken
![]() A Sichuan version of Kung Pao chicken | |
Type | Stir-fry |
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Course | Main |
Place of origin | China |
Region or state | Sichuan |
Associated cuisine | Sichuan cuisine |
Invented | Mid-to-late 19th century |
Main ingredients | Cubed boneless chicken, chili peppers, peanuts |
Variations | Guizhou, Anhui |
Kung Pao chicken | |||||||||||||||||||||||
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Traditional Chinese | |||||||||||||||||||||||
Simplified Chinese | 宫保鸡丁 | ||||||||||||||||||||||
Literal meaning | Palace Guardian chicken cubes | ||||||||||||||||||||||
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Kung Pao chicken (Chinese:
History
![](https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Ding_Baozhen.jpg/220px-Ding_Baozhen.jpg)
![](https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Gongbao_Jiding_Iron_Pot_in_China.jpeg/220px-Gongbao_Jiding_Iron_Pot_in_China.jpeg)
The dish's origins are uncertain, but are believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. His title was Taizi Shaobao, which is one of the Gongbao (Chinese:
During the Cultural Revolution, the dish's name became politically incorrect because of its association with the imperial system. The dish was renamed "spicy chicken" (simplified Chinese:
Versions
Sichuan version
The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade.[3] Shaoxing wine is used to enhance flavor in the marinade. The wok is seasoned and then chili peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil. In Sichuan, or when preparing Sichuan-style Kung Pao chicken, usually Sichuan-style chili peppers such as facing heaven pepper or seven stars pepper (Chinese:
Variants exist that use other meats in place of chicken, such as "Kung Pao shrimp" (Chinese:
Guizhou version
The neighboring province of Guizhou, southeast of Sichuan, has a variant of Kung Pao chicken based on the ciba fermented chili paste (Chinese: 糍粑辣椒 cíbā làjiāo) of Guizhou cuisine. And some literature even lists Guizhou as the origin of this dish.[9] Like the Sichuan version, the dish features marinated cubes of chicken; while the Guizhou marinade is largely the same as the Sichuan version's, the chicken cubes are larger and typically skin-on. The dish is further distinguished in that rather than flash-frying whole peppers in oil before stir-frying, a large quantity of the ciba chili paste is fried in the wok until the oil is stained. The chicken is then stir-fried in the resulting sauce with garlic, ginger, and green garlic or green onion.[5]
Western versions
Versions commonly found in the West, called Kung Pao chicken, Kung Po, or just chicken chili and garlic, consist of diced, marinated chicken, stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste. Many other vegetables may be added, such as onion, bell pepper or carrots.[10] The dish often includes or is garnished with whole roasted peanuts. Instead of chicken, Western variations sometimes substitute other proteins such as pork, duck, fish, shrimp, or tofu.[11]
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Another version of Kung Pao chicken
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A plate of homestyle Kung Pao chicken in Fresno, California.
See also
References
- ^ "Ding Baozhen—an outstanding minister of the Qing Dynasty". Replay.waybackmachine.org. 2008-08-20. Archived from the original on August 20, 2008. Retrieved 2012-01-23.
- ^ "Savoring the Spice in Kung Pao Chicken". NPR. Retrieved 2012-01-23.
- ^ "Easy Kung Pao Recipe". Easy Recipes, Tips, Ideas, and Life Musings. 2014-03-27. Retrieved 2016-10-28.
- ^ "Real Deal Kung Pao Chicken Recipe". www.seriouseats.com. Retrieved 2016-10-28.
- ^ a b Chinese Cooking Demystified (23 April 2018). Kung Pao Chicken, 2 ways - Classic Sichuan and Spicy Guizhou (
川 味 宫保鸡丁/黔味宫保鸡丁). YouTube. Retrieved 16 December 2019. - ^ "Gong Bao Chicken/Kung Pao Chicken 宫保雞丁/宫爆雞丁 recipe & photos". MaMaChineseCooking.com. 2009-06-22. Archived from the original on 2012-02-06. Retrieved 2012-01-23.
- ^ ""
欧 洲 四川 美食 文化 周 "走 进奥地 利 ".中国 侨网. Retrieved 5 October 2017. - ^ "Easy Kung Pao Frog Legs 宫
保田 鸡". Eat What Tonight. Retrieved 17 April 2018. - ^
商 业部饮食服 务业管理 局 (1965).中国 名 菜 谱第 十 一 辑 (in Chinese). Beijing: 轻工业出版 社 . p. 96. - ^ "Kung Pao Chicken". Epicurious. 2 July 2013. Retrieved 5 October 2017.
- ^ D'Arabian, Melissa (3 October 2017). "Healthy, quick Kung Pao Cod". Washington Post. AP. Archived from the original on 5 October 2017. Retrieved 5 October 2017.
- CS1 Chinese-language sources (zh)
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- Chinese chicken dishes
- Chili pepper dishes
- Peanut dishes
- Sichuan cuisine
- Spicy foods
- Guizhou cuisine