Traditional Sichuan cuisine, of course, is generally believed to have been created by Ding Baozhen, governor of Sichuan in the Qing Dynasty. There are several legends about the origin of kung pao chicken. But this dish is fried with diced chicken, dried peppers and peanuts. Because of its spicy taste, the freshness of chicken and the crispness of peanuts are widely welcomed by the public. Especially in western countries such as Britain and America, kung pao chicken has become synonymous with Chinese food, similar to spaghetti in Italian food.

Nowadays, "kung pao chicken" is a common dish in Chinese restaurants of all sizes. As for some menus that say "kung pao chicken", some people think that the cooking method is "stir-fried", but this is actually a misunderstanding, and the origin of "kung pao chicken" is not clear.