The last time I wrote about kung pao chicken was almost four years ago, in July of 2008. I was living in Beijing at the time, and kung pao chicken had been designated the official dish of the 2008 Summer Olympics. It was easy to prepare, more filling than a Clif Bar, and sports venues could even sell it in the stands.
I've made the dish countless times since then, teaching it in classes, and refining it for my upcoming cookbook. Because I have an exciting announcement coming in the next couple of days related to this dish, I'm posting a revised recipe for you to try at home, with a tastier sauce and more streamlined directions. And stay tuned in the next couple of days for more news! (Update: see the Kung Pao Recipe Chicken Kit collaboration with our friends at GrubKit!)
Kung pao chicken, known by most fans as a Sichuan dish, has a much-debated origin within China. One popular theory is that Ding Baozhen, a Qing Dynasty governor in Sichuan province, tried it at a Sichuan restaurant and liked it so much that the dish was named after his official title, Gong Bao (which became “Kung Pao” in English). Others, however, dispute its origin in Sichuan, claiming the governor brought it from his childhood home in Guizhou province. Whichever the case, the important thing is that this highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in China as well as America.Read More