This dish has its origins in a Sichuan specialty known as “Gong Bao Ji Ting” or “Palace Guard’s Chicken”. With a combination of sweet, sour and salty flavors and a spicy kick, the dish has been around since the reign of Emperor Xiang Feng of the Qing Dynasty. A Guizhou nobleman by the name of Dingbaoji loved to eat fried chicken with dried chili and peanuts and whenever he hosted a party, he ordered his chef to prepare this dish for the guests. Dingbaoji later served the country until he was appointed as a guardian by the royal court, hence the name of this dish.
The dish can be found in Chinese restaurants all over Thailand and over the years and was later modified by stir-frying cashews instead, hence the name Chicken Stir-Fry with Cashew Nuts.