Kung pao chicken
Kung Pao chicken , 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. 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).
Source: Wikipedia
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