Today, I am sharing with you a popular Chinese recipe that is well-loved by many in the United States and all over the world, the famous Kung Pao chicken (宫保鸡丁, in Chinese). Kung Pao is a cooking technique originated from the Sichuan province of China; the authentic Sichuan Kung Pao chicken or Gong Bao Ji Ding calls for the staple Sichuan peppercorn for the numbing flavor, however, the version popular outside of Sichuan has since been adapted to many regional variations. For example in Malaysia, Kung Pao chicken is served without peanuts, but sometimes cashew nuts are used; in Thailand, fish sauce and sweet soy sauce are used to flavor a similar dish. However, the Kung Pao chicken we get in so-called Chinese restaurants is the heavy, gooey and greasy version that has nothing to do with the original recipe. You will also usually find all kinds of vegetables in the dish, such as carrots, water chestnuts, celery, zucchini, and even broccoli.