"Kung Pao" redirects here. For the Chinese newspaper, see Ta Kung Pao. For the comedy film, see Kung Pow.
Spicy stir-fried dish
Kung Pao chicken
A Sichuan version of Kung Pao chicken
Type
Stir-fry
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, American
Cookbook: Kung Pao Chicken
Media: Kung Pao chicken
Kung Pao chicken
Traditional Chinese
宮保雞丁
Simplified Chinese
宫保鸡丁
Literal meaning
Palace Guardian chicken cubes
Transcriptions
Standard Mandarin
Hanyu Pinyin
Gōngbǎo jīdīng
Bopomofo
ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ
Wade–Giles
Kung1-pao3 chi1-ting1
Tongyong Pinyin
Gong-bǎo ji-ding
IPA
[kʊ́ŋ.pàʊ tɕí.tíŋ]
Yue: Cantonese
Yale Romanization
gūng bóu gāi dīng
Jyutping
gung1 bou2 gai1 ding1
IPA
[koŋ˥ pou˧˥ kɐi˥ teŋ˥]
Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung1-pao3 chi1-ting1; Zhuyin Fuhao: ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables and chili peppers and Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are less spicy than the most widespread Sichuan version.
American-Chinese dishes, including orange chicken, sweet fire chicken breast, Beijing beef, grilled teriyaki chicken, and KungPaochicken, with certain premium dishes...
as well as the unique flavour of Sichuan pepper. Some examples are KungPaochicken and Yuxiang shredded pork. Four sub-styles of Sichuan cuisine include...
small free-range chickens from nearby farms. This poultry became a signature export for Geleshan. List of chicken dishes KungPaochicken Dunlop, Fuchsia...
orange chicken. United States portal China portal Food portal Similar Chinese chicken dishes: Crispy fried chicken General Tso's chickenKungPaochicken Lemon...
ground meat. China portal Food portal Chinese cuisine Sichuan cuisine KungPaochicken List of Chinese dishes List of tofu dishes Nguyen, Andrea (October...
tantanmen The same sauce is frequently served over poached chicken (called bonbon or bangbang chicken (棒棒雞), and on steamed, meat-filled dumplings in another...
with him and ate specially processed yuxiang pork (Chinese: 鱼香肉丝), KungPaochicken (Chinese: 宫保鸡丁), and Eight Treasures rice (Chinese: 八宝饭), along with...
ingredients used in KFC fried chicken Korean fried chicken – Variety of fried chicken dishes from South Korea KungPaochicken – Spicy stir-fried dish Laziji –...
served as the governor of Sichuan Province. The Sichuan dish KungPaochicken (or Gongbao chicken) was named after his nickname, "Ding Gongbao" (丁宮保). "Gongbao"...
peppers. Proper preparation of the yuxiang seasoning includes finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic. They are mixed...
is prominent in modern Sichuan cuisine, featuring dishes—including KungPaochicken and mapo tofu—that have become staples of Chinese cuisine around the...
gaifan was served during the banquets of newly promoted officials. KungPaochicken gaifan Thai-Chinese char siu gaifan Chūkadon A serving of gaifan with...
bang chicken (Chinese: 棒棒雞; pinyin: bàng bàng jī; lit. 'bang-bang chicken'), also known by variant names such as bam bam chicken or bon bon chicken, is...
Pao cai (Chinese: 泡菜; pinyin: pàocài; Wade–Giles: p'ao4 ts'ai4; lit. 'soaked vegetables'), also romanized as Pao tsai, is a generic term for pickled, specifically...
types of dried and frozen tofu nian gao rice cakes beef balls fish balls chicken balls sweet potato tripe A variety of vegetables and meat are often added...
starch, whilst in Japan, sake is often added. Soup preparation may use chicken or pork broth, or may use meat-free broth. Common basic ingredients in...
the North American soups tend to have starch added as a thickener. KungPaochicken — a spicy Sichuan dish that is served with peanuts, scallions, and...
Hungarian Revolution, who visited the U.S. in 1851–1852. KungPaochicken – (also spelled Kung Po chicken) Sichuan cuisine dish, named after Ding Baozhen (1820–1886)...
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