Hunan chicken, on the other hand, requires the employment of ground chilis ensuring the seeds are ground as well as a liberal quantity of dried chili pepper, garlic and shallots. Which implies that the primary flavor is the hotness of the meal. In summary, Hunan chicken is a combination of onion, garlic and umami flavors for the meat used. Albeit, the meal is legendary for its being strictly hot, oilier than Szechuan chicken and dry.
Hunan chicken uses fresh ingredients and smoked or cured beef. The ingredients used for its preparation change with the seasons. Szechuan chicken relies on dried, pickled and salt-cured ingredients. It is never littered with the seasons.
Hunan chicken suits people who love vegetables because it contains tons of veggies and assumes a crunchy texture. Hunan chicken allows you to use numerous preparation techniques that include; stewing smoking pot cooking and frying. In this case, the chicken is marinated for long hours if possible overnight then deep-fried. Meanwhile, you cook the marinades and alternative ingredients aside then you simply assemble them when you are about to serve your dish. For Szechuan, we prefer stir-frying, steaming and braising techniques.
The chicken, in this case, is marinated for a few minutes before you begin cooking. Unlike the aforementioned where you cook the chicken apart from the marinades, here you cook the chicken with the marinades and other ingredients. The ingredients used to prepare Szechuan chicken were in the ancient days preserved by drying, pickling or seasoning whereas the ingredients used when preparing Hunan chicken are cured and smoked. This is an issue of concern for most newbies who are desperate to try out something new.
My answer is, this relies on what excites your taste buds and what you are looking for at that particular time. Both dishes are nothing short of amazing but if you love your food hot and spicy then, by all means, choose Hunan chicken. However, if you like it sweet, spicy and sour then Szechuan chicken is your best bet.
This is a personal preference because different people have different preferences. Hunan chicken and Szechuan chicken are two popular Chinese chicken dishes known for their delicious taste and simplicity of cooking. Hunan chicken uses spicy chili bean paste known as doubanjiang, which is also used for Szechuan cooking.
The distinction between the two is evident, especially with the fusion of chili onto the chicken meat. In this article, we are going to explore the differences between Hunan and Szechuan chicken. Though at present many Chinese provinces claim Hunan chicken came from different regions, what binds them all together is the use of a hot spice known as mala. This dish tends to have a pure and simple taste, but with a spicy kick. Considered a staple dish during winter, Hunan chicken is also oily and very juicy.
Apart from the meat, other ingredients include shredded ginger, chili peppers, scallions, chicken broth, cornstarch, soy sauce, sherry, wine vinegar, sugar, salt, and powdered anise pepper. The spice can numb the tongue but tastes delicious when paired with steamed rice. Chinese locals love drizzling the spicy oil which comes from cooking the meat with spices. Meanwhile, Szechuan chicken originated from Sichuan Province, known for its bold, spicy flavor that comes from the Sichuan peppercorn.
This particular Chinese dish has an intense citrus-like fragrance and creates a tingling and numbing sensation inside the mouth. It is not only spicy but also sweet and flavorful. The ingredients for this dish are similar to Hunan chicken, only with the absence of the doubanjiang. The ingredients include Worcestershire sauce, brown sugar, sesame oil, minced garlic, carrot strips, egg, cornstarch, dry sherry, chopped green onions, vegetable oil, cayenne pepper, crushed red chilies, and soy sauce.
Szechuan chicken is easy to prepare and cook and best served with steamed rice or hand-pulled noodles. The first difference between these dishes is the ingredients. Additionally, it uses bite-sized chicken meat, unlike Szechuan, which requires full chicken breasts.
Sichuan is known to have poor weather with high humidity and lots of rainy days, which is why red pepper is used in so many dishes.
Kung pao chicken is not breaded and is pan cooked with delicious veggies like bell peppers and onions. Sesame chicken: These two dishes are very similar. The main difference is the oil used in the sauce. Sesame chicken calls for sesame oil, which adds a salty and nutty taste, making it a little less sweet than General Tso.
It is also always topped with sesame seeds. When faced with a decision at a Chinese restaurant, you might choose Kung Pao Chicken. This dish is a healthy choice for most people, containing a range of vitamins and minerals, as well as complete protein.
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