Kung Pao Chicken is a ubiquitous Sichuan dish. It can be found in almost every Chinese restaurant around the world. It’s also one of the most common items on family dinner table. According to folklore, Kung Pao Chicken first emerged in Qing Dynasty around 150 years ago. Originated in Sichuan, it was named after an admired Mandarin’s posthumous title.  Kung Pao Chicken has complex combination of flavors and texture. For a good one, the chicken should taste tender and juicy; peanut fresh and crispy; the pepper and peppercorn dry and aromatic. You can always tell whether the chef has solid basic skills from a Kung Pao Chicken. One common mistake is to treat the dry red chili pepper as mere garnish in Kung Pao Chicken. People add it in toward the end of cooking. In fact it should be put in the cooking oil at the beginning before anything else so that the high temperature oil can quickly bring out its unique aroma. Chef Yang in Legend 72 strictly follows the traditional way to cook Kung Pao Chicken. You probably can still savor how Kung Pao Chicken was like 150 years ago, in thousands miles away Sichuan.