It is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers. A classic dish in Sichuan cuisine.
Ta Kung Pao was created in 1949.
Kung Pao
Kung-Pao
Kung pao is the transliteration of the Chinese characters 宫保, which refers to a spicy stir-fry dish traditionally made with chicken, peanuts, vegetables, and chili peppers. The dish is named after Ding Baozhen, a late Qing Dynasty official.
Simply Ming - 2003 Kung Pao Sauce was released on: USA: 6 March 2010
It is pronounced as "kung pow" with a sharp "o" sound.
Kung Bo shrimp is shrimp that is cooked along with different types of peppers, and served in a spicy Kung Bo sauce. It usually has peanuts tossed over the top as well.
Storage Wars - 2010 Like a Kung Pao Cowboy 4-6 was released on: USA: 2013
Chasing the Yum - 2008 Spicy Green Beans and Kung Pao Shrimp was released on: USA: 20 January 2009
They are very similar, and of course recipes vary. But, Hunan has more ginger and Kung Pao has more garlic. Also, I think Kung Pao has more chiles, because it has always seemed hotter to me, than Hunan. But they are both a soy, sesame, vinegar and sugar base-so they really are similar. Also, sauces aside, Kung Pao generally has vegetables in it, whereas Hunan typically does not.
They get paid with food, Kung Pao Chicken.
An american-chinese (fake chinese) food.