 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 |
| Kung Pao chicken | |||||||||||||||||||||||
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| Traditional Chinese | 宮保雞丁 | ||||||||||||||||||||||
| Simplified Chinese | 宫保鸡丁 | ||||||||||||||||||||||
| Literal meaning | Palace Guardian chicken cubes | ||||||||||||||||||||||
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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 cooked chicken, peanuts, vegetables and chili peppers, and Sichuan peppercorns. From its origins in Sichuan cuisine, the dish's popularity has spread throughout China, spawning a number of regional variations—some of which are less spicy than the classic version.