(Newswire.net — March 18, 2021) —
Kung Pao Chicken, alternatively known as gong bao, is a popular Chinese dish in the United States and other western cultures. The stir-fried meal of piquant chiles and cubed chicken has become such a hit here that people sometimes forget it originated in China. Like many beloved Chinese foods, Kung Pao Chicken has an interesting story behind how it came to be.
How Ding Baozhen’s Swimming Accident Led to the Creation of Kung Pao Chicken
In the early 19th century, a young Chinese boy named Ding Baozhen fell into the water in the southern Chinese province of Guizhou. Unfortunately, he did not know how to swim. A local man, seeing young Ding’s distress, jumped into the water to save him. When Ding Baozhen became an adult, he held government positions in the province of Sichuan. He also got the idea to find the man who had saved his life as a child and thank him in person.
Ding Baozhen did find his rescuer, who invited him into his home to dine with his family. The man who had rescued Ding years earlier served a dish that later became known as Kung Pao Chicken. However, Ding had never heard of it or tasted it at that point. The dish contained spicy Sichuan peppercorns, peanuts, and diced marinated chicken. Ding Baozhen thought it was delicious and asked his host for the recipe.
The Popularity of Kung Pao Chicken Took Off Right Away
Ding Baozhen began serving the dish his host had served him to his own guests as soon as he got home. Like him, they loved it immediately. He originally named the dish Gongbao Jiding in honor of the man who saved him from drowning as a child. The Chinese later adapted the name to Kung Pao Chicken as it became a popular food across the country.
People in western countries loved Kung Pao Chicken almost as much as the Chinese did. This was despite the fact they did not normally eat such spicy food. However, westerners could not have quite the same experience eating Kung Pao Chicken as their Chinese counterparts due to an export ban on Sichuan peppercorns. The hot and spicy peppers are what made the dish famous in the first place. Fortunately for people outside of China who love the country’s spicy food, the Chinese government lifted the export ban on Sichuan peppers in 2005.
Ingredients Needed to Make Kung Pao Chicken
The first step to enjoying this well-known dish is to prepare the sauce. Typical ingredients in sauce for Kung Pao Chicken include dark and light soy sauce, rice or wine vinegar, chicken broth, sugar, and cornstarch. People making this dish at home will also need unsalted peanuts, cooking oil, garlic cloves, and chili peppers.
The other option for Americans is to visit a local restaurant specializing in preparing and serving authentic Chinese food. Although fast food and mall restaurants may serve Kung Pao Chicken, it will be a much more Americanized version that what an authentic Chinese restaurant would serve.