Kung Pao Chicken, also known as Gong Bao Jin Ding, is one of my favorite Chinese dishes. While I usually make it with chicken, you can easily substitute shrimp or any other protein of your choice. I first attempted this dish after watching Yan Can Cook on PBS in the ’80s. I tend to enjoy hot and spicy dishes, which might explain why it’s a staple for me.

A friend of mine, whose father was from Burma (now Myanmar), introduced me to spicy food. Ever since, I’ve made one specific adjustment to add heat to most of my Chinese recipes: instead of using hot peppers—since I don’t like biting into them—I use chili crisp. The one I buy is from an Asian market and has a label that’s entirely in Chinese. It gives the same level of heat but with a much better flavor, in my opinion.

I understand not everyone has access to Asian markets, so I’ll mention which ingredients in my Kung Pao Chicken recipe are optional. Additionally, I used carrots, water chestnuts, green peppers, zucchini, and green onions, but feel free to substitute with vegetables you prefer.

A few alternative ingredients I love are poblano peppers instead or greed or red peppers, and the addition of snow peas. They taste great and have a beautiful color.

Kung Pao Chicken, or Gong Bao Ji Ding (宫保鸡丁), is a classic Chinese dish with a rich history, rooted in Sichuan cuisine. The dish is named after a Qing Dynasty official, Ding Baozhen (1820–1886), who held the title of “Gong Bao,” or palace garden. As governor of Sichuan province, Ding developed a fondness for the spicy flavors of the region. According to legend, he created a dish using diced chicken, peanuts, and dried chili peppers, which became a favorite in his household. Over time, the recipe spread and was named in his honor.

Sichuan cuisine, known for its bold and spicy flavors, heavily influenced Kung Pao Chicken. The dish features a signature combination of Sichuan peppercorns, which create a tingling, numbing sensation, and dried chilies for heat. Peanuts or cashews are added for crunch, along with vegetables like bell peppers and green onions. The result is a balance of spicy, sweet, sour, and savory flavors that reflect the complexity of Sichuan cooking.

During the Cultural Revolution in China (1966–1976), many traditional names and dishes were altered to remove associations with historical figures. As a result, Kung Pao Chicken was temporarily renamed “Fast-Fried Chicken Cubes” (Hong Bao Ji Ding). After the political climate stabilized, the dish reclaimed its original name and continues to be enjoyed throughout China and around the world.

Today, variations of Kung Pao Chicken can be found in many countries. While the Sichuan version remains the most authentic, milder adaptations with less heat and more sweetness are common in Westernized Chinese cuisine, making it a globally recognized favorite.

The key differences between light, regular (normal), and dark soy sauce lie in their color, flavor, and intended use:

1. Light Soy Sauce

• Color: Light soy sauce has a thinner, lighter appearance with a reddish-brown hue.
• Flavor: It is saltier, has a more delicate, and subtle flavor compared to dark soy sauce. Soy sauce provides a sharp umami taste and is often used to season dishes without adding too much color.
• Uses: Light soy sauce is typically used in marinades, stir-fries, and as a dipping sauce. It’s the go-to soy sauce for flavoring without darkening the dish.

2. Normal (Regular) Soy Sauce

• Color: Regular soy sauce has a medium-brown color, it is darker than light soy sauce but lighter than dark soy sauce.
• Flavor: It offers a balance of saltiness and sweetness, making it versatile for various dishes.
• Uses: This soy sauce is commonly used for seasoning and adding color. It’s suitable for most cooking purposes, including stir-fries, soups, and marinades.

3. Dark Soy Sauce

• Color: Dark soy sauce is much thicker and darker in color, almost black, due to a longer aging process and the addition of molasses or caramel.
• Flavor: It has a richer, sweeter flavor with less salt than light soy sauce. The extended aging gives it a more complex taste.
• Uses: Dark soy sauce is used primarily for adding color and depth to dishes, such as braised meats and stews. It’s less about seasoning and more about enhancing the appearance and providing a subtle sweetness.

In recipes, these soy sauces are often used together to achieve a balance of flavor and color.