Kung Pao chicken

Kung pao chicken, also spelled as Gong bao or Kung Po chicken, is a classic dish of Sichuan cuisine, originating from China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official, who served as the governor of Shandong and later Sichuan provinces. In Chinese, it is called 宫保鸡丁 (Gōngbǎo jīdīng), where 宫保 (Gōngbǎo) refers to the title of Ding Baozhen and 鸡丁 (jīdīng) translates to "chicken pieces." The dish is known for its bold flavors, combining the heat of chili peppers with the numbing sensation of Sichuan peppercorns, along with a sweet and tangy sauce. Key ingredients include diced chicken, peanuts, dried red chilies, and Sichuan peppercorns. The dish is typically stir-fried and served as a popular dish in Chinese restaurants worldwide. In Hebrew, the dish is known as טרטית גונג באו (Tartit Gong bao). In Japanese, it is called コンゴーパーチキン (Kongōpā chikin), and in Korean, it is known as 궁보계 (Gungbo-gye).