When it comes to Chinese-American cuisine, two dishes stand out among the rest: Kung Pao chicken and General Tso chicken. Both are staples in Chinese restaurants across the United States, and both have gained a massive following worldwide. But the question remains: which one is better? In this article, we’ll delve into the history, ingredients, and cooking techniques of both dishes to help you decide.
A Brief History of Kung Pao Chicken and General Tso Chicken
To understand the origins of these two dishes, we need to take a step back in time. Kung Pao chicken, also known as Gong Bao Ji Ding, is a Sichuan dish that originated in the 1950s. The name “Kung Pao” refers to Ding Baozhen, a late Qing Dynasty governor of Sichuan Province. The dish was created by a chef named Chen Mapo, who worked at a restaurant in Chengdu, the capital of Sichuan. Chen Mapo’s original recipe consisted of marinated chicken, peanuts, vegetables, and chili peppers in a savory sauce.
General Tso chicken, on the other hand, has a more complex history. The dish is named after General Zuo Zongtang, a Qing Dynasty general who lived in the 19th century. However, the dish itself was not created until the 1950s, when a Taiwanese chef named Peng Chang-kuei (also known as Peng Chang-kei) fled to Taiwan after the Chinese Civil War. Peng Chang-kuei created a dish called “Zuo Zongtang ji,” which consisted of deep-fried chicken pieces coated in a sweet and spicy sauce.
Ingredients and Cooking Techniques
Now that we’ve covered the history of both dishes, let’s take a closer look at their ingredients and cooking techniques.
Kung Pao Chicken Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1/4 cup roasted peanuts
- 1/4 cup scallions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Kung Pao Chicken Cooking Techniques
- Marinate the chicken pieces in a mixture of soy sauce, Shaoxing wine, and cornstarch for at least 30 minutes.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
- Add the chicken to the wok and cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the wok and set aside.
- In the same wok, add the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic, diced onion, and diced red bell pepper to the wok. Cook until the vegetables are tender-crisp, about 2-3 minutes.
- Add the roasted peanuts, chopped scallions, soy sauce, sesame oil, sugar, and red pepper flakes to the wok. Cook for 1 minute, stirring constantly.
- Return the chicken to the wok and stir to combine with the sauce.
- Cook for an additional 1-2 minutes, until the sauce has thickened.
General Tso Chicken Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1/2 cup panko breadcrumbs
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
General Tso Chicken Cooking Techniques
- In a medium bowl, whisk together the flour, cornstarch, and panko breadcrumbs.
- Dip each piece of chicken into the flour mixture, shaking off excess.
- Heat 1/4 cup of vegetable oil in a wok or large skillet over high heat.
- Add the chicken to the wok and cook until golden brown and cooked through, about 5-7 minutes.
- Remove the chicken from the wok and set aside.
- In the same wok, add the remaining 2 tablespoons of vegetable oil.
- Add the minced garlic, diced onion, and diced red bell pepper to the wok. Cook until the vegetables are tender-crisp, about 2-3 minutes.
- In a small bowl, whisk together the soy sauce, Shaoxing wine, sugar, rice vinegar, sesame oil, grated ginger, and red pepper flakes.
- Pour the sauce into the wok and bring to a boil.
- Return the chicken to the wok and stir to combine with the sauce.
- Cook for an additional 1-2 minutes, until the sauce has thickened.
Taste and Texture
Now that we’ve covered the ingredients and cooking techniques, let’s talk about the taste and texture of both dishes.
Kung Pao chicken is known for its spicy and numbing flavor, thanks to the use of Sichuan peppercorns and chili peppers. The dish has a nice balance of sweet, sour, and savory flavors, with a crunchy texture from the peanuts and scallions.
General Tso chicken, on the other hand, is sweeter and more savory than Kung Pao chicken. The dish has a crispy exterior from the deep-fried chicken, and a tender interior. The sauce is thick and syrupy, with a nice balance of sweet and spicy flavors.
Nutrition and Calories
When it comes to nutrition and calories, both dishes have their pros and cons.
Kung Pao chicken is generally lower in calories and fat compared to General Tso chicken. A serving of Kung Pao chicken typically contains around 300-400 calories, with 10-15g of fat and 20-25g of protein.
General Tso chicken, on the other hand, is higher in calories and fat due to the deep-frying process. A serving of General Tso chicken typically contains around 500-600 calories, with 20-25g of fat and 20-25g of protein.
Conclusion
So, which dish is better? Ultimately, the answer comes down to personal preference. If you like spicy and numbing flavors, Kung Pao chicken may be the better choice. If you prefer sweeter and more savory flavors, General Tso chicken may be the way to go.
Both dishes have their own unique history, ingredients, and cooking techniques. Whether you’re in the mood for something spicy and crunchy or sweet and crispy, both Kung Pao chicken and General Tso chicken are delicious options that are sure to satisfy your cravings.
| Dish | Calories | Fat | Protein |
|---|---|---|---|
| Kung Pao Chicken | 300-400 | 10-15g | 20-25g |
| General Tso Chicken | 500-600 | 20-25g | 20-25g |
In conclusion, both Kung Pao chicken and General Tso chicken are delicious and popular Chinese-American dishes. While they have their differences in terms of ingredients, cooking techniques, and nutrition, both dishes are sure to satisfy your cravings. So, the next time you’re in the mood for Chinese food, why not try both and decide for yourself which one is better?
What is Kung Pao Chicken?
Kung Pao Chicken is a popular Chinese-American dish that originated in the Sichuan province of China. The dish is named after Ding Baozhen, a late Qing Dynasty governor of Sichuan, whose title was Gongbao. The name “Kung Pao” is an anglicized version of “Gongbao.” The dish is known for its spicy and numbing flavors, which come from the use of Sichuan peppercorns and chili peppers.
Kung Pao Chicken is typically made with marinated chicken, peanuts, vegetables, and chili peppers in a savory sauce. The dish is often served with steamed rice or noodles. The combination of spicy and numbing flavors, along with the crunch of peanuts, makes Kung Pao Chicken a favorite among many Chinese food enthusiasts.
What is General Tso Chicken?
General Tso Chicken is a popular Chinese-American dish that is believed to have originated in the 1950s in Taiwan. The dish is named after General Zuo Zongtang, a Qing Dynasty general who lived in the 19th century. The name “General Tso” is an anglicized version of “Zuo Zongtang.” The dish is known for its sweet and spicy flavors, which come from the use of sugar, vinegar, and chili peppers.
General Tso Chicken is typically made with deep-fried chicken pieces that are coated in a sweet and spicy sauce. The sauce is often made with a combination of soy sauce, sugar, vinegar, and chili peppers. The dish is often served with steamed broccoli or other vegetables. The sweet and spicy flavors of General Tso Chicken make it a favorite among many Chinese food enthusiasts.
What are the main differences between Kung Pao Chicken and General Tso Chicken?
The main differences between Kung Pao Chicken and General Tso Chicken are the flavors and ingredients used in each dish. Kung Pao Chicken is known for its spicy and numbing flavors, which come from the use of Sichuan peppercorns and chili peppers. General Tso Chicken, on the other hand, is known for its sweet and spicy flavors, which come from the use of sugar, vinegar, and chili peppers.
Another difference between the two dishes is the cooking method. Kung Pao Chicken is typically stir-fried with a variety of ingredients, including peanuts, vegetables, and chili peppers. General Tso Chicken, on the other hand, is typically deep-fried and then coated in a sweet and spicy sauce.
Which dish is spicier, Kung Pao Chicken or General Tso Chicken?
Kung Pao Chicken is generally considered to be spicier than General Tso Chicken. This is because Kung Pao Chicken is made with Sichuan peppercorns and chili peppers, which give the dish a spicy and numbing flavor. General Tso Chicken, on the other hand, is made with a sweet and spicy sauce that is not as spicy as the sauce used in Kung Pao Chicken.
However, it’s worth noting that the level of spiciness can vary depending on the recipe and the cook. Some recipes for General Tso Chicken may include more chili peppers or hot sauce, which can make the dish spicier. Similarly, some recipes for Kung Pao Chicken may include fewer chili peppers or Sichuan peppercorns, which can make the dish milder.
Can I make Kung Pao Chicken and General Tso Chicken at home?
Yes, you can make Kung Pao Chicken and General Tso Chicken at home. Both dishes are relatively easy to make and require minimal ingredients. To make Kung Pao Chicken, you will need to marinate chicken in a mixture of soy sauce, vinegar, and cornstarch, and then stir-fry it with peanuts, vegetables, and chili peppers.
To make General Tso Chicken, you will need to deep-fry chicken pieces and then coat them in a sweet and spicy sauce. The sauce can be made with a combination of soy sauce, sugar, vinegar, and chili peppers. You can also add vegetables, such as broccoli or carrots, to the dish for added flavor and nutrition.
Are Kung Pao Chicken and General Tso Chicken healthy options?
Kung Pao Chicken and General Tso Chicken can be healthy options if made with healthy ingredients and cooking methods. However, many restaurant versions of these dishes are high in calories, fat, and sodium. To make healthier versions of these dishes, you can use lean protein sources, such as chicken breast, and reduce the amount of oil and sugar used in the recipes.
You can also add more vegetables to the dishes to increase the nutrient content. For example, you can add bell peppers, carrots, and broccoli to Kung Pao Chicken, and serve General Tso Chicken with steamed vegetables. By making a few simple changes to the recipes, you can enjoy healthier versions of these popular Chinese-American dishes.
Can I customize Kung Pao Chicken and General Tso Chicken to suit my tastes?
Yes, you can customize Kung Pao Chicken and General Tso Chicken to suit your tastes. Both dishes are versatile and can be made with a variety of ingredients. To customize Kung Pao Chicken, you can add or substitute different vegetables, such as bell peppers or mushrooms, and adjust the level of spiciness to your liking.
To customize General Tso Chicken, you can adjust the level of sweetness and spiciness in the sauce, and add or substitute different vegetables, such as broccoli or carrots. You can also use different types of protein, such as beef or tofu, to make the dish more interesting. By experimenting with different ingredients and flavors, you can create unique versions of these popular Chinese-American dishes.