Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name "Kung Pao" chicken is derived from this title.The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.

This is an instructional article on how to make Kung Pao Chicken similar to Panda Express, but fresher, and with better ingredients.

A few times a week Eran "Chicken Joe" Surf report chronicles his experiences, thought and adventures of going back into surfing after a 13 year sabbatical. 13 years of Kung-Fu and Bagua as well as spiritual development give him new eyes on the spirit of the sport.

It's easily one of the world's favorite foods. No matter where you are, someone you know is bound to suggest, "Hey, let's do Chinese." For decades, Chinese food meant one thing - Cantonese cuisine.

What is typical of this southwestern province of China is the spicy taste of its food. Many Sichuan dishes are prepared using chili pepper oil, which gives a special taste to the food. The most famous Sichuan dish is the Gongbao (Kung Pao) chicken, fried with peanuts and chili pepper.

A disturbing look at a unique Chinese Dish.