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Originating in the Sichuan Province of China, Kung Pao Chicken has been a popular staple throughout China and the Western world. It is believe to have been named after the governor of Sichuan, Ding Baozhen of the Qing Dynasty. His official title, Gong Bao (meaning “palatial guardian”), is thought to have inspired the name of the dish. The name continued until the Cultural Revolution when any association with Ding Baozhen became politically incorrect. Thus, the name of the dish was changed to simply “fast-fried chicken cubes” or “chicken cubes with seared chiles” until the 1980′s when the political climate cooled and it’s original name was reclaimed.
Not for the faint of tastebuds, this dish packs a punch, or I should say “PAO!”