Learn How to Make Kungpao Chicken

Ah gongbao jiding (or Kung Pao chicken as many will know it), that defining dish of so many expat culinary experiences in China. Said to be named after late Qing dynasty official and governor of Sichuan province Ding Baozhen, whose official title was gongbao or "protector of the palace," the dish was declared politically incorrect and renamed during the Cultural Revolution, before being rehabilitated in the 1980s.

Although originally a Sichuan dish, gōngbǎo jīdīng (宫保鸡丁) is available in some shape or form at pretty much any restaurant across China. That being said, it is very easy to recreate at home provided you remember the three key words of cooking Chinese dishes: preparation, preparation, preparation.

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For a reliable recipe, I turned to the doyenne of Sichuan cooking (at least in the English language), Fuchsia Dunlop and her reliable cookbook Every Grain of Rice. However, there are plenty of other versions out there on the internet, including a personal favorite by excellent recipe blog TheWoksofLife.com.

Note that this recipe produces a darker, saucier, less sticky version of gongbao jiding than the restaurant versions you may be used to. But that's the beauty of home cooking – you can adapt the recipe to suit your tastes. Trying to cut down on sugar? Leave it out. Peanut allergy? Swap the peanuts for cashews.

Click "Read more" to access the full recipe.

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