Kung Pao Chicken Combo Dinner

Kung Pao Chicken is a popular Chinese-American dish that is commonly found in restaurants across the United States. It is named after Ding Baozhen (1820-1886), a governor of the Sichuan province in China during the Qing Dynasty, who was known by his title Gong Bao, which means "palace guardian."

Kung Pao Chicken is a spicy, stir-fried dish that typically includes diced chicken, peanuts, vegetables (such as bell peppers, zucchini, or carrots), and chili peppers, all cooked in a savory sauce made from soy sauce, vinegar, sugar, and various spices.

A Kung Pao Chicken "combo dinner" is a meal that typically includes the Kung Pao Chicken entree, along with a side of steamed rice or noodles and perhaps a side salad or soup. The exact contents of the combo dinner may vary depending on the restaurant.

Here are some key components of Kung Pao Chicken:

1. Chicken: Diced chicken breast or thigh meat is often used in Kung Pao Chicken. The chicken is typically marinated in a mixture of soy sauce, cornstarch, and other seasonings before being stir-fried.

2. Peanuts: Roasted peanuts are a classic ingredient in Kung Pao Chicken, adding a crunchy texture and nutty flavor to the dish.

3. Vegetables: Bell peppers, zucchini, carrots, and other vegetables are often included in Kung Pao Chicken. They add color, texture, and nutrition to the dish.

4. Sauce: The savory sauce in Kung Pao Chicken is typically made from soy sauce, vinegar, sugar, and various spices such as garlic, ginger, and Sichuan peppercorns. The sauce is thickened with cornstarch and added to the stir-fried ingredients at the end of cooking.

5. Chili peppers: Kung Pao Chicken is known for its spicy kick, which comes from the addition of dried or fresh chili peppers. The level of spiciness can vary depending on the restaurant and the preferences of the diner.

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