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Kung Pao chicken 宫保鸡丁is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen , a Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province.
Ding Baozhen was born in Guizhou Province in southwest China. He hired more than ten chefs for his family during his career as an official in Shandong Province. He liked to introduce stir-fried chicken blocks, his most favorite dish to his important guests. Later he became the governor of Sichuan, brought the recipe there and he mixed it with the spicy cooking style of southwest China. He had improved the dish so much and he still liked the dish to be tasted by guests to the governor house. It was strongly welcomed; therefore, someone in the house stole the cooking method and introduced to restaurants.
Also, Kung Pao had once been the official title given to Ding Baozhen by the Qing imperial court, so that the stir-fried chicken dish was named after him. And today the tastes and styles of Kung Pao Chicken are varied in many places in China. Sometimes pork is used instead of chicken.