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
South Asian pickles South Asian pickles South Asian pickles, or Indian subcontinental pickles, transliterated as achar, asar or achaar, are foods, originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits, finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole. Some geographic regions specialize in pickling meats and fish. The most common Desi-style pickles are made from mango and lime. Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla, garlic, green or red chili peppers,