Kung Pao Chicken

Kung Pao Chicken is one of the most iconic dishes in Sichuan dishes. Originating in the Qing dynasty and traveling across regions and time, it has become not only a symbol of Sichuan flavors, but also one of the best-known Chinese dishes around the world.

Where the Name “Gongbao” Comes From

“Gongbao” is not just an ordinary dish name — it comes from an honorary Qing-dynasty court title: “Taizi Shaobao” (Crown Prince’s Tutor). According to tradition, the dish is associated with Ding Baozhen, a former governor of Sichuan who later received this title. Ding loved spicy food and chicken, and he often served this dish to guests at his residence. To commemorate his reputation and contributions, people named the chicken dish after his title — hence “Gongbao Chicken.”

The Regional Character Behind the Name

The flavor profile of Kung Pao Chicken is deeply embedded in Sichuan food culture: layered, balanced, and built on the interplay of fragrance, heat, and numbing spice. This taste tradition grew out of the humid climate and the local preference for bold spices — and it reflects the Sichuan culinary philosophy of harmony and balance among many flavors.