Kung Pao chicken

{{redirect|Kung Pao|the Chinese newspaper|Ta Kung Pao|the comedy film|Kung Pow! Enter the Fist}}

{{Infobox food

| name = Kung Pao chicken

| image = Kung-pao-shanghai.jpg

| image_size = 250 px

| image_alt =

| caption = A Sichuan version of Kung Pao chicken

| alternate_name =

| type = Stir-fry

| course = Main

| country = China

| region = Sichuan

| national_cuisine = Sichuan cuisine

| year = Mid-to-late 19th century

| served =

| main_ingredient = Cubed boneless chicken, chili peppers, peanuts

| variations = Guizhou, Anhui

| cookbook = Kung Pao Chicken

| other =

}}

{{Chinese

|t={{linktext|宮保|雞丁}}

|s={{linktext|宫保|鸡丁}}

|l=Palace Guardian chicken cubes

|p=Gōngbǎo jīdīng

|tp=Gong-bǎo ji-ding

|w={{tone superscript|Kung1-pao3 chi1-ting1}}

|mi={{IPAc-cmn|g|ong|1|.|b|ao|3|-|j|i|1|.|d|ing|1}}

|bpmf=ㄍㄨㄥㄅㄠˇ ㄐㄧㄉㄧㄥ

|y=gūng bóu gāi dīng

|j=gung1 bou2 gai1 ding1

|ci={{IPAc-yue|g|ung|1|-|b|ou|2|-|g|ai|1|-|d|ing|1}}

}}

Kung Pao chicken ({{zh|w={{tone superscript|Kung1-pao3 chi1-ting1}}|p=Gōngbǎo jīdīng|zhu=ㄍㄨㄥㄅㄠˇ ㄐㄧㄉㄧㄥ|t=宮保雞丁}}), 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.

History

File:Ding Baozhen.jpg, the Qing dynasty official in Sichuan after whom the dish is named]]

File:Gongbao Jiding Iron Pot in China.jpeg version of Kung Pao chicken]]

=Qing Dynasty=

The dish's origins are uncertain, but are believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. His title was Taizi Shaobao, which is one of the Gongbao ({{zh|w=Kung¹-pao³|p=Gōngbǎo|l=Palace Guardian(s)|t=宮保}}).{{cite web |date=2008-08-20 |title=Ding Baozhen—an outstanding minister of the Qing Dynasty |url=http://www.chinaguizhou.gov.cn/scenes05/dbz.htm |url-status=dead |archive-url=https://web.archive.org/web/20080820015340/http://www.chinaguizhou.gov.cn/scenes05/dbz.htm |archive-date=August 20, 2008 |access-date=2012-01-23 |publisher=Replay.waybackmachine.org}} The name Kung Pao chicken is derived from this title, while the use of the character {{lang|zh|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).

=Cultural Revolution=

During the Cultural Revolution, the dish's name became politically incorrect because of its association with the imperial system. The dish was renamed "spicy chicken" ({{zh|s=糊辣鸡丁|p=húlà jīdīng|t=糊辣雞丁}}) by Maoists until its political rehabilitation in the 1980s under Deng Xiaoping's reforms.{{Citation needed|date=August 2024|reason=The source originally cited (NPR segment) doesn't reference the Cultural Revolution.}}

Versions

=Sichuan version=

The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade.{{Cite news|url=http://savorysweetlife.com/2014/03/easy-kung-pao-recipe/|title=Easy Kung Pao Recipe|date=2014-03-27|newspaper=Easy Recipes, Tips, Ideas, and Life Musings|language=en-US|access-date=2016-10-28}} Shaoxing wine is used to enhance flavor in the marinade. The wok is seasoned and then chili peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil. In Sichuan, or when preparing Sichuan-style Kung Pao chicken, usually Sichuan-style chili peppers such as facing heaven pepper or seven stars pepper ({{zh|s=七星椒|p=qīxīngjiāo}}) are used. Smaller, thinner Sichuanese varieties may also be used.{{Cite web|url=http://www.seriouseats.com/recipes/2010/06/real-deal-kung-pao-chicken-recipe.html|title=Real Deal Kung Pao Chicken Recipe|website=www.seriouseats.com|access-date=2016-10-28}} Sichuan peppercorns are then added; while Kung Pao chicken does not belong to the numbing-spicy mala flavor profile ({{zh|s=麻辣味型|p=málà wèixíng}}), a small amount of fresh toasted Sichuan peppercorns are traditionally used to balance the heat of the chilis.{{cite AV media |people= Chinese Cooking Demystified |date= 23 April 2018 |title= Kung Pao Chicken, 2 ways - Classic Sichuan and Spicy Guizhou (川味宫保鸡丁/黔味宫保鸡丁)|language= en |url=https://www.youtube.com/watch?v=yt-pyFj2t2g |access-date= 16 December 2019 |publisher=YouTube }} Then the chicken is stir-fried and chopped welsh onion, along with peanuts, are added. Kung Pao chicken starts off with fresh, moist, unroasted peanuts.{{cite web|url=http://mamachinesecooking.com/recipes/viewtopic.php?p=54|title=Gong Bao Chicken/Kung Pao Chicken 宫保雞丁/宫爆雞丁 recipe & photos|date=2009-06-22|publisher=MaMaChineseCooking.com|access-date=2012-01-23|archive-url=https://web.archive.org/web/20120206043223/http://mamachinesecooking.com/recipes/viewtopic.php?p=54|archive-date=2012-02-06|url-status=dead}} These are often used instead of their pre-roasted versions. The peanuts are dropped into the hot oil at the bottom of the wok, then deep-fried until golden brown before the other ingredients are added.

Variants exist that use other meats in place of chicken, such as "Kung Pao shrimp" ({{zh|t=宮保蝦|p=Gōngbǎo xiā}}) {{cite web|title="欧洲四川美食文化周"走进奥地利|url=https://www.chinaqw.com/zhwh/2017/06-13/146966.shtml|website=中国侨网|access-date=5 October 2017}} and "Kung Pao frog legs" ({{zh|t=宮保田雞|p=Gōngbǎo tiánjī}}).{{cite web|title=Easy Kung Pao Frog Legs 宫保田鸡|url=http://eatwhattonight.com/2016/07/kung-pao-frog-legs/|website=Eat What Tonight|date=14 July 2016 |access-date=17 April 2018}}

=Guizhou version=

The neighboring province of Guizhou, southeast of Sichuan, has a variant of Kung Pao chicken based on the ciba fermented chili paste ({{zh|s=糍粑辣椒}} cíbā làjiāo) of Guizhou cuisine. And some literature even lists Guizhou as the origin of this dish.{{Cite book |last=商业部饮食服务业管理局 |title=中国名菜谱第十一辑 |publisher=轻工业出版社 |year=1965 |location=Beijing |pages=96 |language=zh}} Like the Sichuan version, the dish features marinated cubes of chicken; while the Guizhou marinade is largely the same as the Sichuan version's, the chicken cubes are larger and typically skin-on. The dish is further distinguished in that rather than flash-frying whole peppers in oil before stir-frying, a large quantity of the ciba chili paste is fried in the wok until the oil is stained. The chicken is then stir-fried in the resulting sauce with garlic, ginger, and green garlic or green onion.

=Western versions=

Versions commonly found in the West, called Kung Pao chicken, Kung Po, or just chicken chili and garlic, consist of diced, marinated chicken, stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste. Many other vegetables may be added, such as onion, bell pepper or carrots.{{cite web|title=Kung Pao Chicken|url=https://www.epicurious.com/recipes/food/views/kung-pao-chicken-51179600|website=Epicurious|access-date=5 October 2017|date=2 July 2013}} The dish often includes or is garnished with whole roasted peanuts. Instead of chicken, Western variations sometimes substitute other proteins such as pork, duck, fish, shrimp, or tofu.{{cite news|last1=D'Arabian|first1=Melissa|title=Healthy, quick Kung Pao Cod|url=https://www.washingtonpost.com/lifestyle/wellness/scratch-the-itch-of-asian-takeout-craving-with-kung-pao-cod/2017/09/27/3d697392-a38a-11e7-b573-8ec86cdfe1ed_story.html|archive-url=https://web.archive.org/web/20171005052112/https://www.washingtonpost.com/lifestyle/wellness/scratch-the-itch-of-asian-takeout-craving-with-kung-pao-cod/2017/09/27/3d697392-a38a-11e7-b573-8ec86cdfe1ed_story.html|url-status=dead|archive-date=5 October 2017|newspaper=Washington Post|publisher=AP|access-date=5 October 2017|language=en|date=3 October 2017}}

File:Kung Pao Chicken.jpg|Westernized version of Kung Pao chicken gaifan, served in London

File:Kung Pao chicken.jpg|Another version of Kung Pao chicken

File:Kung Pao Chicken (in Fresno, California) - 宮保雞丁（在加利福尼亞州的弗雷斯諾）.jpg|A plate of homestyle Kung Pao chicken in Fresno, California