Kung pao chicken is a famous traditional dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine.

Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and formed a new dish-kung pao chicken, which has been passed down to this day. This dish has also been summarized as Beijing Palace Cuisine? . Later, kung pao chicken also spread abroad.

Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts.

Kung pao chicken was created by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty. He has a good knowledge of cooking, likes to eat chicken and peanuts, and especially likes spicy food. When he was an official in Shandong, he ordered his chef to change the Shandong dish "Fried Chicken with Sauce" into spicy stir-frying. Later, when he was governor of Sichuan, he popularized this dish and created a delicious dish made by frying chicken, red pepper and peanuts in a pan.

This delicious dish was originally Ding Jia's private kitchen, but it became well known and became known as kung pao chicken. The so-called "Gong Bao" is actually the honorary title of Ding Baozhen. Ding Baozhen ruled Shu for ten years and made many achievements. He died in the eleventh year of Guangxu. In recognition of his achievements, the Qing court posthumously awarded the "Prince Taibao".

As mentioned above, "Tai Zi Tai Bao" is one of the "Gong Bao", so in memory of Ding Baozhen, he invented this dish named "kung pao chicken". Because this dish is so widely spread, there are many different practices in various places, and there is even a "Kung Pao Diced Meat" that turns diced chicken into diced meat. After kung pao chicken spread to the west, westerners also made some improvements according to their own tastes, making it a "western-style kung pao chicken" that conforms to western tastes.

Kung pao chicken in Sichuan cuisine uses chicken breast meat. Because chicken breast meat is not easy to taste, fried chicken is easy to be tender and slippery. Before sizing, you need to beat the chicken with the back of a knife several times, or put a protein in it, so the chicken will be more tender and slippery. Crispy peanuts and dried chili festival must be used in kung pao chicken raw materials of Sichuan cuisine, and the flavor must be spicy litchi flavor. The Chili festival is fried and fragrant, highlighting the spicy taste.