Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can be comparable to the crispness of peanuts.
From September 20 18, it was rated as one of the top ten classic dishes in Guizhou and one of the top ten classic dishes in Sichuan.
Kung pao chicken was created by Ding Baozhen, the governor of Shandong and Sichuan in Qing Dynasty. He is good at cooking. He likes chicken and peanuts, especially spicy food. When he was an official in Shandong, he ordered his chef to change Shandong cuisine "Fried Chicken with Sauce" into spicy cooking. Later, when he was governor of Sichuan, he popularized this dish and created a delicious dish made of fried chicken, red pepper and peanuts in a pot.
This delicious dish was originally Ding's private kitchen, but later it became famous in kung pao chicken. The so-called "Bao Gong" is actually the honorary title of Ding Baozhen. Ding Baozhen was in charge of Shu for ten years, and made great achievements for the officials.
When Guangxu died in the 11th year, the Qing court posthumously presented "Prince Taibao" in recognition of his achievements. "Prince Taibao" is one of the "treasures in the palace", so in memory of Ding Baozhen, he invented this dish and named it "kung pao chicken".