![]() ![]() These are often used instead of their pre-roasted versions. Kung Pao chicken starts off with fresh, moist, unroasted peanuts. Then the chicken is stir-fried and chopped welsh onion, along with peanuts, are added. Sichuan peppercorns are then added while Kung Pao chicken does not belong to the numbing-spicy " mala" flavor profile ( Chinese: 麻辣味型 pinyin: málà wèixíng), a small amount of fresh toasted peppercorns are traditionally used to balance the heat of the chilis. Smaller, thinner Sichuanese varieties may also be used. 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: 七星椒 pinyin: qīxīngjiāo) are used. The wok is seasoned and then chili peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil. Shaoxing wine is used to enhance flavor in the marinade. In this original version, diced chicken is typically mixed with a prepared marinade. The original Sichuan version uses chicken as its primary ingredient. The dish was renamed "spicy chicken" ( Chinese: 糊辣鸡丁 pinyin: húlà jīdīng) by Maoists until its political rehabilitation in the 1980s under Deng Xiaoping's reforms. The name Kung Pao chicken is derived from this title, while the use of the character 丁 dīng in the name of the dish is a pun on his surname Dīng, a Moderately common Chinese surname that can also be read to mean "small cube" (like the cubes the chicken is diced into for the dish).ĭuring the Cultural Revolution, the dish's name became politically incorrect because of its association with the imperial system. His title was Taizi Shaobao, which is one of Gongbao ( Chinese: 宫保 pinyin: Gōngbǎo Wade–Giles: Kung 1-pao 3 lit. The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. History Ding Baozhen, the Qing dynasty official in Sichuan after whom the dish is named The Anhui version of Kung Pao chicken, served in an iron pot Western Kung Pao chicken is also a staple of Westernized Chinese cuisine. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. The classic dish in Sichuan cuisine originated in the Sichuan province of south-western China and includes Sichuan peppercorns. Kung Pao chicken ( Chinese: 宫保鸡丁 pinyin: Gōngbǎo jīdīng Wade–Giles: Kung¹-pao³ Chi¹-ting¹), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only ), and chili peppers. ![]()
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