History of Kung Pao:
Here’s one more fun fact about Kung Pao Chicken: it’s allegedly named after Ding Baozhen, a late Qing dynasty official who was the head of Shandong province and later the governor of Sichuan province. The name “Kung Pao” is derived from his title, “Gong Bao,” which means “palace guardian.” During the Cultural Revolution, Kung Pao Chicken became a politically incorrect dish because of its association with Ding Baozhen. Until the 1980s, most menus listed it as “fast fried chicken cubes” or “chicken cubes with seared chiles.” Not exactly appetizing names, huh?
The secret to making legit Kung Pao Chicken are these little babies. Sichuan peppercorns. Sad, I couldn't find them in the local grocery stores. I had no time to go to local asian market to buy them. But the next time you are there don't forget to pile on them. They go well with our Indian stir fry of spinach , mustard or Kale.
i. Adjust Salt and pepper per your taste in the end. I wait to add salt until the end as all the sauces have some amount of sodium/salt in them.