Kung Pao Chicken and General Tso's Chicken are both popular Chinese dishes but what sets them apart?

 

Introduction:

Chinese cuisine is known for its diverse flavors, spices and textures. Kung Pao Chicken and General Tso's Chicken are two popular Chinese dishes that have gained immense popularity outside of China. Although they share some similarities  there are significant differences in their ingredients, cooking methods  and flavors. we will explore the history of Kung Pao Chicken and General Tso's Chicken, their unique characteristics  and how to make them.

History:

Kung Pao Chicken  also known as Gong Bao Chicken  is a spicy Sichuan style dish that originated in the Sichuan Province of China. The dish is named after Ding Baozhen  a famous Chinese official who was also known as Kung Pao. It is said that Ding Baozhen loved spicy food and created this dish by adding Sichuan peppercorns, chili peppers  and peanuts to diced chicken.

General Tso's Chicken  on the other hand is a sweet and savory dish that is believed to have originated in Hunan Province  China. The dish is named after Zuo Zongtang, a famous Chinese military general who is also known as Tso Tsung-t'ang. there is no record of him ever having eaten this dish. The dish became popular in the United States in the 1970s when Chinese cuisine gained popularity.

Ingredients:

The main ingredient in Kung Pao Chicken is diced chicken  which is marinated in soy sauce, rice wine  and cornstarch before being stir-fried with Sichuan peppercorns, dried chili peppers, garlic, ginger  and green onions. The dish is finished with roasted peanuts and a savory sauce made with soy sauce, rice vinegar and sugar.

General Tso's Chicken, on the other hand  is made with battered and deep fried chicken that is coated in a sweet and savory sauce made with soy sauce, rice vinegar, hoisin sauce  and sugar. The dish is often garnished with chopped scallions and served with steamed broccoli.

Cooking Method:

Kung Pao Chicken is typically stir-fried in a wok over high heat. The chicken is cooked until it is slightly crispy on the outside and tender on the inside. The Sichuan peppercorns and chili peppers are added towards the end of the cooking process to infuse the dish with their spicy flavors. The peanuts are added at the end of the cooking process to provide a crunchy texture to the dish.

General Tso's Chicken  is made by first marinating the chicken in soy sauce and cornstarch before it is battered and deep fried. The chicken is then tossed in a sweet and savory sauce made with soy sauce, rice vinegar, hoisin sauce  and sugar. The dish is often garnished with chopped scallions and served with steamed broccoli.

Flavors:

Kung Pao Chicken is a spicy and savory dish with a slightly sweet flavor. The dish is known for its bold and complex flavors that are derived from the Sichuan peppercorns and chili peppers. The peanuts provide a crunchy texture and nutty flavor to the dish.

General Tso's Chicken is a sweet and savory dish with a slightly spicy flavor. The dish is known for its crispy texture and sweet sauce. The dish is often served with steamed broccoli  which provides a fresh and slightly bitter contrast to the sweet and savory flavors of the chicken.

How to Make Kung Pao Chicken:

Ingredients:

• 1 pound boneless, skinless chicken breast, diced
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns
• 6-8 dried chili peppers
• 4 garlic cloves, minced
• 1-inch piece of ginger, minced
• 4 green onions, sliced
• 1/2 cup roasted peanuts

For the Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1/4 cup chicken broth

Instructions:

1.In a bowl  combine diced chicken breast with soy sauce, rice wine  and cornstarch. Mix well and set aside for at least 15 minutes.
2.In a small bowl  combine soy sauce, rice vinegar, sugar, cornstarch  and chicken broth. Mix well and set aside.
3.Heat vegetable oil in a wok over high heat. Add Sichuan peppercorns and dried chili peppers and stir fry for 30 seconds until fragrant.
4.Add the marinated chicken to the wok and stir fry for 5-7 minutes until cooked through and slightly crispy on the outside.
5.Add minced garlic, ginger  and green onions to the wok and stir fry for another minute.
6.Add the sauce to the wok and stir fry for another minute until the sauce thickens and coats the chicken.
7.Add roasted peanuts to the wok and stir fry for another minute.
8.Serve the Kung Pao Chicken hot with steamed rice.

How to Make General Tso's Chicken:

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1/2 cup cornstarch
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil for frying

For the Sauce:

• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1.In a bowl  combine cornstarch, salt, black pepper  and garlic powder.
2.In another bowl  beat two eggs.
3.Dip chicken pieces in the egg mixture and then coat with cornstarch mixture.
4.Heat vegetable oil in a large wok or skillet over medium high heat.
5.Add chicken pieces to the skillet and fry until golden brown and crispy  about 5 7 minutes.
6.Remove chicken from skillet and drain on a paper towel-lined plate.
7.In a small bowl  whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, chicken broth  and red pepper flakes (if using).
8.Add the sauce to the skillet and bring to a boil  stirring constantly until it thickens  about 1 2 minutes.
9.Add the chicken back to the skillet and stir to coat with the sauce.
10.Serve General Tso's Chicken hot with steamed broccoli and rice.

Conclusion:

Kung Pao Chicken and General Tso's Chicken are two popular Chinese dishes with distinct flavors, ingredients  and cooking methods. Kung Pao Chicken is a spicy and savory dish that is stir fried with Sichuan peppercorns dried chili peppers, garlic, ginger  and green onions  while General Tso's Chicken is a sweet and exquisite dish that is battered and rotisserie prior to being covered in a sweet sauce. The two dishes are tasty and simple to make at home with basic fixings and cooking strategies.