Although it doesn't have any particular symbolic significance, Kung Pao Chicken is frequently served during the New Year season.

This spicy dish with peanuts (a symbol of longevity in Chinese culture) chili peppers and chicken comes from the province of Szechuan in western China. The exact origins of Kung Pao Chicken are lost to history. It's common knowledge that this dish is named after an official; however, from there it all gets rather murky. In some versions Kung Pao is a general who lived during the Ching dynasty. In others, he is a crown prince who discovered this dish while travelling and brought it back to the Imperial Court. Whatever the case, the stories demonstrate the Chinese belief that naming a dish after an important figure gives it more prestige, so much so that during the Cultural Revolution, Chinese revolutionaries renamed the dish "Gong Bao Ji Ding" or "fast-fried chicken cubes."

In culinary terms, Kung Pao refers to a dish that has been prepared in a certain style. You'll find recipes for Kung Pao Shrimp, Beef, and even vegetables. However, the traditional dish is made with chicken.

Kung Pao Chicken recipe

Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. This recipe calls for deep-frying

Serves 4 to 6 Ingredients: 2 boneless chicken breasts, about 6 ounces each Marinade: 1 tablespoon soy sauce 1 teaspoon Chinese rice wine or dry sherry 2 teaspoons cold water 2 teaspoons cornstarch