Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung-pao chi-ting; Zhuyin Fuhao: ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of cooked chicken, peanuts, vegetables and chili peppers, and Sichuan peppercorns. From its origins in Sichuan cuisine, the dish's popularity has spread throughout China, spawning a number of regional variations—some of which are less spicy than the classic version.
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Spicy in the context of Honokiol
Honokiol is a lignan isolated from the bark, seed cones, and leaves of trees belonging to the genus Magnolia. It has been identified as one of the chemical compounds in some traditional Eastern herbal medicines along with magnolol, 4-O-methylhonokiol, and obovatol.
Honokiol, a compound with a spicy odor extracted from various Magnolia species worldwide, including those native to the Southeastern United States and Mexico, can readily cross the blood-brain and cerebrospinal fluid barriers, making it a highly bioavailable and potentially effective therapeutic agent. Honokiol is a small, hydrophobic neolignan biphenol structurally similar to propofol that can be purified efficiently from its isomer magnolol using advanced chromatography techniques such as magnolol acetonide protection followed by flash chromatography or high-capacity high-speed countercurrent chromatography.