Kung Pao Chicken originated in the Sichuan province of southwestern China. Sichuan cuisine is known for its bold and spicy flavors, often featuring the use of Sichuan peppercorns, dried red chilies, garlic, and ginger. Kung Pao Chicken typically consists of diced chicken, peanuts or cashews, and vegetables such as bell peppers and scallions. The sauce is made with a combination of soy sauce, vinegar, sugar, and sometimes hoisin sauce. It is often seasoned with Sichuan peppercorns for a numbing, spicy flavor. The dish is named after Ding Baozhen, who was known as Kung Pao, Gong Bao, or Kung Po. Ding Baozhen was a late Qing Dynasty official, governor of Sichuan province, and a culinary enthusiast. The dish was purportedly one of his favorite dishes.
In case you are low on oil add more, especially after onions.