Ding Baozhen ruled Shu for ten years and made many achievements for the officials. He died in the eleventh year of Guangxu. In recognition of his achievements, the Qing court posthumously presented "Prince Taibao". As mentioned above, "Prince Taibao" is one of "Bao Gong", so in memory of Ding Baozhen, he invented this dish and named it "kung pao chicken".

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 the governor of Sichuan, he popularized this dish and created a delicious fried chicken, red pepper and peanuts.

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Kung pao chicken in Sichuan cuisine uses chicken breast. Because chicken breast is not easy to taste, fried chicken is easy to be tender and smooth. Before sizing, you need to beat the chicken with the back of a knife a few times, or put some protein in it, so that the chicken will be more tender and smooth. The raw material of Sichuan cuisine in kung pao chicken must be crispy peanuts and dried Chili Festival, and the taste must be spicy litchi flavor. Chili festival is fried and fragrant, highlighting the spicy taste.

Shandong version of kung pao chicken uses more chicken legs. In order to better highlight the flavor of kung pao chicken, Shandong cuisine also added diced bamboo shoots or horseshoes. Kung pao chicken is similar to Sichuan cuisine, but in order to preserve the freshness of diced chicken, it pays more attention to quick frying.