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
Thai cuisine "phrik nam pla/nam pla phrik" (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as "khao kha mu" (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the "khanom chin" (Thai rice noodles) served alongside a