KUNG PAO CHICKEN or 宫(Gōng) 保(Bǎo)鸡(Jī)丁(Dīng )

MAIN INGREDIENTS: chicken breast; fried peanuts; dried chili peppers.

TASTE and TEXTURE: the salty and spicy chicken along with crisp peanuts make this a good accompaniment to beer or cocktails.

HISTORY: Kung pao chicken traces its origins back to the Qing dynasty, and is attributed to Courtier Ding's private kitchen. Courtier Ding smelled this dish while walking by a commoner’s home one day, leading to the discovery of a dish loved enough to hire that commoner as his private chef. Kung pao (or宫(gōng) 保(bǎo)) was Courtier Ding’s honorary title , and so became the basis for the name of his beloved dish as a tribute. Kung pao chicken was created in Shandong Province before making its way to Sichuan Province. Enjoyed around the world across a wide range of cultures, the version served in western countries is usually modified to suit the average Westerner’s palette.