Kung Po

about Kung Pao!

Kung Pao, also known as Kung Po or Gong Bao, is a popular Chinese dish that can be found in many restaurants across the USA. The dish originates from the Sichuan province of China and is named after a Qing Dynasty official, Ding Baozhen, who was given the title "Gong Bao" or "Kung Pao."

At its core, Kung Pao is a stir-fry dish that typically includes chicken, peanuts or cashews, vegetables (such as bell peppers and zucchini), and chili peppers. The dish is known for its spicy and savory flavor profile, which comes from a combination of soy sauce, vinegar, sugar, and Sichuan peppercorns.

One key ingredient that sets Kung Pao apart from other stir-fry dishes is the use of Sichuan peppercorns. These small, brownish-red peppers have a unique numbing effect on the tongue, which adds an interesting and complex layer of flavor to the dish.

To make Kung Pao, the chicken is typically cut into bite-sized pieces and marinated in a mixture of soy sauce, cornstarch, and other seasonings. Meanwhile, the vegetables and chili peppers are stir-fried in a wok or large pan until they are tender and slightly charred. The chicken is then added to the pan and cooked until it is fully cooked through.

Finally, the peanuts or cashews are added to the pan along with the sauce, which is made from a combination of soy sauce, vinegar, sugar, and other seasonings. The sauce is cooked until it thickens and coats the chicken and vegetables. The dish is then served over rice and garnished with green onions and sesame seeds.

If you're looking to try Kung Pao for yourself, you can find it on the menu at many Chinese restaurants in the USA. Just be sure to ask for it spicy if you want to experience the full flavor profile of this delicious dish!