Kung Pao Chicken

Kung Pao Chicken

　　 The famous dish Kung Pao Chicken, known for its long history and distinctive flavor, is celebrated by people from all walks of life in China and abroad, and is hailed as a unique masterpiece in the art of Guizhou cuisine.

　　Kung Pao Chicken has been passed down for over 100 years. Its creator, Ding Baozhen, was a native of Pingyuan (now Zhijin County) in Guizhou. Ding was a creative thinker. In the third year of the Xianfeng reign during the Qing Dynasty (1853 AD), he passed the imperial examination and rose to the positions of Governor of Shandong and Viceroy of Sichuan. He was awarded the title of “Shaobao,” or Minor Guardian of the Heir Apparent, by the imperial court for his meritorious service in defending the southwestern frontier against foreign invaders. According to the naming conventions of the Qing Dynasty, “Shaobao” was also referred to as “Gongbao,” hence he came to be known as Gongbao.

　　While residing in his hometown, Ding Gongbao often hosted banquets for elders and friends. As the meals usually featured stewed or steamed chicken, they eventually became monotonous. So, he came up with the idea of chopping the chicken into small cubes, adding the abundant local chilies from Guizhou, and cooking them to serve to his guests. The dish turned out delicious, and everyone at the banquet sang its praises. Later, many people learned to make it, spread the recipe, and praised it as Kung Pao Chicken, which then gained widespread popularity. To this day, this iconic dish can be found in places such as Shandong, Sichuan, and Beijing. In 1918, Zhao Huimin, a native of Guiyang who studied in Japan, introduced the recipe of Kung Pao Chicken to Tokyo society, where it was widely welcomed and even dubbed “Mr. Zhao’s Chicken” by the Japanese.

　　Today, Kung Pao Chicken in Guizhou has been inherited, developed, and refined by master chefs, not only perfecting its color, aroma, taste, and presentation, but also adopting more scientific cooking techniques. As a result, it has become a favorite among both domestic and international guests. In May 1960, Premier Zhou Enlai highly praised a version of Kung Pao Chicken made by the renowned Guizhou chef Xiong Yunchen at Guiyang Riverside Restaurant.

　　To prepare Kung Pao Chicken, one must use tender and plump young rooster meat. After slaughtering, the chicken is deboned and cut into small cubes the size of an abacus bead. These are then stir-fried over high heat with ingredients such as warm starch, crushed dried chili peppers, sweet rice wine, soy sauce, salt, vinegar, ginger, garlic, and broth. The dish boasts a bright red color, tender meat, rich spicy aroma, with a moderate level of spiciness and richness that is neither overpowering nor greasy. It pairs well with wine or rice, suitable for both young and old, making it a truly exceptional delicacy. Nowadays, many restaurants across Guizhou serve this dish, but those in the provincial capital of Guiyang—especially Guiyang Hotel, the City Service Building, and the Second Teaching Restaurant—are particularly renowned for their versions, which have been recognized as high-quality foods in Guiyang. Visiting Guizhou without trying authentic Kung Pao Chicken is like visiting Guizhou without seeing Huangguoshu Waterfall—a true pity. (Anshun)