Kung Pao chicken Kung Pao chicken Kung Pao chicken (), also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables (traditionally leek only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine. The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of
Chili sauce sauce, cooking glaze and marinade. Sweet chili sauce is used in Thai cuisine, and is also sometimes used in the preparation of sushi. Many commercial varieties of mass-produced chili sauce exist. Ingredients typically include puréed or chopped chili peppers, vinegar, sugar and salt that are cooked, which thickens the mixture. Additional ingredients may include, water, garlic, other foodstuffs, corn syrup, spices and seasonings. Some varieties use ripe red puréed tomato as the primary ingredient. Many commercial varieties of mass-produced chili sauce exist. Some commercially produced chili sauces are canned, with red tomato that is processed into a pulp used as