Kung pao chicken
Kung Pao chicken , also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of 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. 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 (Chinese: 宮保; pinyin: Gōngbǎo; Wade–Giles: Kung1-pao3; lit. 'Palace Guardian(s)'). 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). 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" (simplified Chinese: 糊辣鸡丁; traditional Chinese: 糊辣雞丁; pinyin: húlà jīdīng) by Maoists until its political rehabilitation in the 1980s under Deng Xiaoping's reforms.
Source: Wikipedia
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