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Hi guys, love some 宫保鸡丁？！
Gongbaojiding or Kung Pao Chicken (宫保鸡丁 或 宫爆鸡丁）is commonly served in China or Overseas’ restaurants. It is a very well known dish that was well liked by most Asians and also westerners.
“Kung Pao chicken, (Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy stir-frydish made with chicken,peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisineoriginated in the Sichuan Province of south-westernChina and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine. The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao; Chinese: 宫保; pinyin: Gōngbǎo; Wade–Giles: Kung1-pao; literally: “Palace Guardian”).[1] The name “Kung Pao” chicken is derived from this title. During theCultural Revolution, the dish’s name became politically incorrect because of its association with Ding. The dish was renamed “Fast-fried chicken cubes” (Hongbao Jiding) or “chicken cubes with seared chiles” (Hula Jiding) until its political rehabilitation in the 1980s under Deng Xiaoping’s reforms”
Source: https://en.wikipedia.org/wiki/Kung_Pao_chicken
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