Back دجاج كونغ باو Arabic Pollastre Gōng Bǎo Catalan Kuřecí kung-pao Czech Kung Pao Huhn German Pollo Kung Pao Spanish مرغ کونگ پائو Persian Poulet impérial French גונגבאו ג'ידינג HE Ayam Kung Pao ID Pollo kung pao Italian
 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 | |||||||||||||||||||||||
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| Traditional Chinese | 宮保雞丁 | ||||||||||||||||||||||
| Simplified Chinese | 宫保鸡丁 | ||||||||||||||||||||||
| Literal meaning | Palace Guardian chicken cubes | ||||||||||||||||||||||
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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. 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.
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