Kung pao chicken is a famous traditional Chinese and western famous dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included. There are differences in raw materials and practices. The origin of this dish was related to the sauce-fried diced chicken in Shandong cuisine and the peppery chicken in Guizhou cuisine. It was improved and developed by the governor of Shandong Province and Sichuan governor Ding Baozhen in Qing Dynasty. A new dish, Gongbao diced chicken, was formed and spread to the present. This dish is also classified as Beijing court dish. After that, kung pao chicken spreads abroad.
Kung pao chicken is mainly made from chicken, and cooked with peanuts, cucumbers, peppers and other accessories. Red is not spicy, spicy but not spicy, spicy and thick. Because of its spicy entrance, the fresh and tender chicken meat matches the crisp taste of peanuts.
In September 2018, it was named "the Chinese dish", the ten famous classic dishes in Guizhou and the ten famous dishes in Sichuan.