Kung Pao chicken, also translated as Gong Bao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo Jīdīng), is a spicy stir fry dish made with chicken, peanuts, vegetables, and chili peppers. The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada. The classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China also includes Sichuan peppercorns. Allegedly,^{[weasel words]} the dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gong Bao (Chinese: 宫保; pinyin: Gōng Bǎo; literally "palatial guardian"). The name "Kung Pao" chicken is derived from this title.

During the Cultural Revolution, the dish was labeled as politically incorrect because of its association with Ding Baozhen. The dish was renamed "fast-fried chicken cubes" (hong bao ji ding) or "chicken cubes with seared chiles" (hu la ji ding) until its political rehabilitation in the 1980s.

Ching-He Huang (Chinese: 黃瀞億) (born 28 November 1978) is a Taiwanese-born British food writer, food entrepreneur and TV chef who has appeared in a variety of television cooking shows. Ching has starred in three popular TV series and is the author of five best-selling cookbooks. She has developed a range of Ching-branded Woks, tableware, Chinese cooking and preparation utensils marketed by Typhoon Housewares, as well as branded exotic mushrooms grown in the UK and available through Tesco.

Born in Taipei, Taiwan, Huang spent most of her early childhood in South Africa before her parents moved to London, England when she was 11 years old. Educated at Queen Mary and Westfield College, University of London and Bocconi Business School in Milan, Huang graduated with a first class economics degree and set up her own food businesses, Fuge Ltd and TZU.

Ching often reinvents favourite Chinese dishes, and cooks them in a style often different from most conventional Chinese restaurants in the UK. Her aim is to use fresh and simple ingredients.