Kung Pao chicken sugar, cooking oil, corn starch, and salt and pepper to taste. Also sometimes with many other vegatables, such as onion, bell pepper or carrots. The dish often includes or is garnished with whole roasted peanuts. Instead of chicken, western variations sometimes substitute other meat such as pork, duck, fish, or tofu. 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
Dak-bokkeum-tang Dak-bokkeum-tang Dak-bokkeum-tang (), Dak-dori-tang () or braised spicy chicken is a traditional Korean dish made by boiling chunks of chicken with vegetables and spices. The ingredients are sometimes stir-fried before being boiled. It is a "jjim" or "jorim"-like dish, and the recipe varies across the Korean peninsula. Common ingredients include potatoes, carrots, green and red chili peppers, dried red chili peppers, scallions, onions, garlic, ginger, "gochujang" (chili paste), "gochutgaru" (chili powder), soy sauce, and sesame oil. "Dak-bokkeum-tang" () is a compound of "dak" (; "chicken"), "bokkeum" (; "stir-fried dish"), and "tang" (; "soup"). The dish has often been called "dak-dori-tang"