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
Eggplant salads and appetizers "wangyacha bharit"). In the South Indian state of Tamil Nadu, the Tamils prepare "kathrikai thayir kothsu", in which the eggplant is cooked, mashed and sautéed with mustard, red chili peppers, and sesame oil, after which yogurt is added to the mixture and dressed with cilantro coriander leaves. It is often eaten with an Indian flatbread (specifically roti or paratha), and is also served with rice, and/or raita (a yoghurt salad). Kashmiris prepare a spicy and tangy dish of eggplants called "choek wangun" with tamarind constituting an important part of the gravy. Aubergine mud (茄泥) is a Chinese recipe of steamed