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Kung Pao Chicken

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Kung Pao Chicken, also called Kung Po (in Cantonese) or Gong Bao (in Mandarin), is a typical Chinese cuisine created in the Sichuan Province of central western China. This famous and popular dish was named after Ding Baozhen, an official and governor of Sichuan Province during the Qing dynasty during the early nineteenth century. His title was Gongbao, meaning palace guard, and Kung Pao chicken was named in honour of him as the biggest fan of this dish.

It is not only an extremely popular and renowned dish in China but also a staple for westernised modern Chinese cuisine. Kung Pao chicken is a very appetising spicy stir-fry dish made with ingredients like chicken, peanuts, vegetables, dried chillies and Sichuan peppercorns. There are various provincial adaptations of this dish in China. Peanuts, walnuts or almonds can be used as an alternative to cashew nuts if desired. For my gluten free version, I am using chicken breasts, green capsicums and small dried red chillies, then garnish with some roasted cashew nuts.




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