During the 1960s, the dish’s name became politically incorrect because of its association with the imperial system, so the dish was renamed “spicy chicken,” but it is still referred to as “Kung Pao Chicken” in the states. The character 丁 dīng in his name can also be interpreted as “small cube,” as in small cubes of chicken. Kung Pao Chicken is a play on his title, Taizi Shaobao, which means palace guardian or Kung pao. Kung Pao Chicken is believed to be named after Ding Baozhen, a governor of Sichuan in the Qing dynasty. In the US, Kung Pao Chicken has come to mean bite size marinated pieces of chicken breasts stir fried with peanuts, vegetables (usually onions, bell peppers and celery), and dried chili peppers in a savory, salty, glossy sauce made with chicken broth, oyster sauce, soy sauce, Chinkiang (or balsamic vinegar) and rice wine. Sichuan cuisine is characterized by its bold, pungent, spicy flavors from garlic, chili peppers, and Szechuan peppercorn. Kung Pao Chicken is a classic dish from the Sichuan Province in China that has become a household name in the United States.
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