Gong Bao Ji Ding
宫保鸡丁
- Country
- China
- Region
- Sichuan
- Recipes
- 3 Recipes
Dish information
Gong Bao Ji Ding, often anglicized as Kung Pao Chicken, is one of the most celebrated and globally recognized dishes of Sichuan cuisine. Its characteristic flavor profile is a complex interplay of spicy, savory, and slightly sweet notes, with a numbing sensation provided by Sichuan peppercorns. The dish features diced chicken stir-fried with dried chilies, Sichuan peppercorns, peanuts, and various seasonings. The origin of Gong Bao Ji Ding is often attributed to Ding Baozhen, a governor of Sichuan province during the late Qing Dynasty (19th century). He was known for his love of spicy food, and his personal chef created this dish to please him, naming it after his official title, 'Gong Bao' (Palace Guardian). Over time, variations of the dish emerged. While the authentic Sichuan version emphasizes the numbing heat (mala) from Sichuan peppercorns and the fiery kick from dried chilies, many international adaptations have toned down the spice and numbing elements, focusing more on the savory and sweet aspects, and substituting peanuts with cashews. The core of the dish, however, remains the tender marinated chicken, the crunch of the peanuts, and the aromatic blend of spices that define its unique Sichuanese identity. It is a quintessential example of Sichuan's bold approach to flavor.
Timeline
The dish is reputedly created for Ding Baozhen, Governor of Sichuan.
The first known written recipes for Gong Bao Ji Ding appear in regional Sichuanese culinary scrolls.
The dish gains popularity in other Chinese provinces beyond Sichuan.
Early Chinese cookbooks published in Shanghai include recipes for Gong Bao Ji Ding.
Gong Bao Ji Ding becomes a standard offering in Sichuan restaurants across China.
The dish starts being introduced to Western audiences through culinary exchanges and travels.
International adaptations of Kung Pao Chicken become widespread, often with altered spice levels.
Authentic Sichuanese versions of Gong Bao Ji Ding are re-emphasized globally.
