Kung Pao Chicken and General Chicken are two different types of Chinese dishes. While they may appear similar in the way they are prepared, there are actually some key differences between them that set them apart.
Kung Pao Chicken: A Spicy Delight
Kung Pao Chicken is a spicy dish that originated in the Sichuan Province of China. It consists of small pieces of chicken stir-fried with dried chilies, peanuts, and a special sauce made from soy sauce, vinegar, garlic, ginger, sugar, and sesame oil. The dish is usually served with steamed white rice or noodles and is meant to be enjoyed as an appetizer or side dish.
General Chicken: The Sweet and Sour Classic
General Chicken on the other hand is more commonly known outside of China as sweet and sour chicken. It is made by marinating boneless chicken pieces in a mixture of light soy sauce, sugar, and starch before deep-frying them and then stir-frying them with vegetables such as bell peppers, onions, carrots, and pineapple in a sweet and sour sauce. Unlike Kung Pao Chicken, General Chicken is meant to be served as the main course and is usually accompanied by steamed white rice or noodles.
Flavor and Spiciness of Kung Pao Chicken and General Chicken
In terms of flavor and spiciness, Kung Pao Chicken will win every time. While General Chicken offers a sweet and sour taste with just a hint of spice, Kung Pao Chicken has a distinctively spicy flavor that comes from the dried chilies added to it.
Preparation Methods: Stir-Frying vs. Deep-Frying
Finally, the preparation method also differs between the two dishes. Kung Pao Chicken is stir-fried while General Chicken is deep-fried and then stir-fried, resulting in a much crispier texture.
Ultimately, there are some key differences between Kung Pao Chicken and General Chicken that set them apart from each other. Whether you prefer the spiciness of the former or the sweetness of the latter, both dishes offer a unique flavor experience for anyone who enjoys Chinese cuisine.
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