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
Bangladeshi cuisine cooking mediums in Bangladeshi cuisine, although sunflower oil and peanut oil are also used. Depending on the type of food, clarified butter ("ghee") is also often used for its aromatic flavours. Bangladeshi food varies between very sweet and mild to extremely spicy. It resembles food found in other parts of Asia. There are also slight similarities with South East Asian and North East Indian food customs. The most common condiments, herbs and spices in Bangladeshi cuisine are garlic, onion, ginger, turmeric, ghee, sumac, coriander, cumin, dry bay leaves, chili pepper, and chili powder. The "pãch poron" is a general purpose