Kung Pao chicken
Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung1-pao3 chi1-ting1; Zhuyin Fuhao: ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), 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. Although the dish is found throughout China, there are regional variations that are less spicy than the most widespread Sichuan version.
A Sichuan version of Kung Pao chicken | |
| Type | Stir-fry |
|---|---|
| Course | Main |
| Place of origin | China |
| Region or state | Sichuan |
| Associated cuisine | Sichuan cuisine |
| Invented | Mid-to-late 19th century |
| Main ingredients | Cubed boneless chicken, chili peppers, peanuts |
| Variations | Guizhou, Anhui, American |
| Kung Pao chicken | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 宮保雞丁 | ||||||||||||||||||||||
| Simplified Chinese | 宫保鸡丁 | ||||||||||||||||||||||
| Literal meaning | Palace Guardian chicken cubes | ||||||||||||||||||||||
| |||||||||||||||||||||||
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.