Kung Pao chicken, also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of Westernized Chinese cuisine.
The flavor combination has been adapted to other proteins, especially in Chinese-American cuisine, leading to "Kung Pao" becoming a modifier that can be applied to beef, shrimp, tofu, cauliflower, and any other stir-fried dish seasoned with chilis and peanuts.