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 distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. A type of chili sauce is Thai sweet chili sauce, which is used as a dipping sauce, a marinade, and for cooking, such as in stir fried dishes. The company Mae Ploy is a major manufacturer of Thai sweet chili sauce. Most major supermarket chain stores in North America carry Thai sweet chili sauce. Some versions of "Nam phrik", a range of chili-based, hot