Kung Pao Chicken
This dish was originated from Shandong of China and refined in Sichuan in Qing Dynasty after the introduction of chili. It was first recorded and made in Shandong, gained its popularity in Sichuan and then loved by the king of China and then introduced to other countries. Ding Baozhen, the governor of Sichuan who was the main contributor of this dish, loved chicken and peanuts. His chef made this dish according to his special taste of food. But it was only until he became the governor of Chengdu and then the pepper was replaced by chili then it became popular and after worth people have made different versions of this dish.
Chicken breast chopped in dices, dried chili, Sichuan pepper corns, peanuts, scallions and shopped lettuce are used in this dish. It tastes a little spicy and a little sweet.