World Kung Pao Organization / Order of 1876
A public tribunal that treats one plate of chicken with unreasonable seriousness. Submit evidence. Receive an absurdly official verdict. Defend your honor in the public archive. Then step inside the Golden Library, where the same obsession becomes a museum — meticulously catalogued, beautifully typeset, and quietly hilarious.
The Process
Three steps from anonymous dish to publicly archived verdict. The system is theatrical, but the records are real.
Step 01Upload / Drag & Drop
Step 02Scan / Classify / Judge
Step 03Archive / Vote / Defend
Recent Verdicts
A sample of what awaits your plate. The scanner does not hold back.
Score 82
“A disciplined plate. The Secretariat nods once.”Score 64
“The committee requires further evidence. This plate is suspiciously normal.”Score 28
“This is a salad, not Kung Pao. My ancestors are crying. See you in court.”The Tribunal Desk
Drag a photo into the chamber. The Secretariat will scan for unauthorized vegetables, sauce drift, and peanut irregularities. No dish escapes review.
Prepare your evidence
Awaiting Evidence
The Golden Library
Outside, the site behaves like a public spectacle. Inside, the same obsession becomes a museum — meticulously catalogued, beautifully typeset, and quietly hilarious.
16 min read / Entity HubThe canonical entity file for Gong Bao Ji Ding: name, history, ingredients, Sichuan flavor, American adaptations, and photo judging.
Open dossier
35 min cook file / RecipeA real Gong Bao Ji Ding cooking file: yield, timing, wok steps, failure fixes, and strict Recipe schema for search.
Open dossier
18 min judging file / AuthenticityThe authenticity standard: diced chicken, peanuts, dried chiles, Sichuan peppercorn, lychee flavor, and WKPO photo judging.
Open dossier15 min comparison / American ChineseOrigin stories, sauce logic, peanuts vs. fried texture, takeout context, ordering advice, and the definitive comparison.
Open dossierFiled Verification Records
Total Crimes Prosecuted: 1,284,902
A public cabinet of submitted plates, sealed by the World Kung Pao Organization for educational verification and future argument.
Local Secret Archive Empty
These are the immutable standards of authentic Kung Pao Chicken. Deviation from any single pillar constitutes a culinary crime of varying severity.
Standard 01
肉丁 · Diced Chicken
Only 1.5cm³ uniform cubes of chicken thigh. Not breast. Not strips. Not shredded. The precise dimensions ensure optimal surface-to-volume ratio for marinade penetration and wok hei caramelization.
Forbidden
Chicken breast (too dry)
Required
Fresh chicken thigh, skin-on
Standard 02
花生米 · Peanuts
Fried peanuts only. Not cashews. Not almonds. Not macadamias. The peanut must be deep-fried to golden perfection, maintaining a crisp exterior that contrasts the tender chicken.
Forbidden
Cashews (Identity Fraud - Level 1 offense)
Required
Raw shelled peanuts, deep-fried
Standard 03
干辣椒 · Dried Chilies
Facing Heaven chilies (朝天椒) or Er Jing Tiao (二荆条). Not bird's eye. Not jalapeno. Not sriracha sauce. The chilies are fried whole in the oil first - they perfume, they don't just burn.
Forbidden
Fresh chilies (wrong flavor profile)
Required
Facing Heaven or Er Jing Tiao dried chilies
Standard 04
荔枝味 · Lychee Aroma
The soul of authentic Kung Pao. A fleeting, ethereal lychee fragrance that emerges from the precise marriage of Chinkiang vinegar, sugar, and soy sauce - reduced at extreme heat. This is not sweet-and-sour. This is chemistry.
Forbidden
Ketchup-based sauce (most common violation)
Required
Chinkiang black vinegar (镇江香醋)
Standard 05
锅气 · Wok Hei
The wok must be carbon steel. The flame must kiss the oil. The food must be tossed through the fire, not stirred on an electric stovetop. Wok hei is caramelization at 300°C+ - it's the lingering smoky essence that cannot be faked.
Forbidden
Electric stovetop (no wok hei possible)
Required
Carbon steel wok, well-seasoned
Witnessed and sealed by the Grand Council of Wok
Document WKPO-SCR-001 - Rev 1.0