Szechuan Chicken vs Kung Pao Chicken: What Is The Difference? –

Szechuan Chicken and Kung Pao Chicken are both taiwanese Cuisine. Although both dishes are delectable served largely in taiwanese restaurants, they somehow differ in different ways which makes each dish alone from one another. The ingredients used, its spirit, the method used for cook and the manner of serving besides differs. To able to identify each cup of tea, in this post we will be talking about Szechuan Chicken v Kung pao Chicken and how each dish are similar and how each dish differs .

Szechuan Chicken vs Kung Pao Chicken

Although Both Szechuan Chicken and Kung pao chicken are both taiwanese dishes, each has its own features that makes them different from one another .
To carefully distinguish the deviation between Kung Pao Chicken and Szechuan Chicken you need to taste each one. While Kung Pao Chicken has a firm hot and sweet flavour and balmy relish besides, Szechuan Chicken on the other hand besides has a blue but with a bluff and stronger flavor .

What is Szechuan?

besides known as Sichuan or Szechwan is a taiwanese cuisine style. It originates from szechwan Province in China. The meat used in Szechuan Cuisine are pork barrel, beef and Chicken. Although some use rabbit meats. Often, yogurts are besides used. The classical Szechuan dish is made using szechwan Chilis.

What is Kung Pao?

Kung Pao is another authoritative dish in a chinese Cuisine. It is besides known as Gong Bao or Kung Po .
It is made with using stir-fried or deep fried wimp and blue hot sauce. . The main ingredients are Chicken, vegetables, chili pepper and peanuts. Since peanuts are used, this type of serve has a potent nutty flavor .
Listed downstairs are the differences and similarities between Kung Pao Chicken and Szechuan Chicken .

Differences:

Ingredients:

Most of the time, Szechuan Chicken is a blue cup of tea and it is made using the ingredients such as dried loss chili peppers or szechwan peppers, ginger, garlic, vegetables, herbs, mushrooms and soy sauce. The kernel used is a crisp chicken second joint meat .
Kung pao chicken on the other hand includes white rice, peanuts, stir fried vegetables. Shrimp and Tofu are much added to the concoction .

Flavor:

Kung Pao chicken differs in relish as it is more nutty and dulcet flavor since there are nuts in it whereas, Szechuan serve has a hot taste with firm and bluff flavors possibly because of the garlic and chili peppers used .

Cooking Method:

The method for cooking Szechuan chicken involves different ways, you can either arouse fry, steamer or braise .
Kung Pao chicken uses the merely the stimulate fried method in cooking the dish .

Cooking methods explained:

• Stir Fried: considered to be the fastest and perhaps the fresher way of cooking a dish. The method is pretty simple. You can simply toss the ingredients in a preheated wok with a little oil in it. Then toss and turn the ingredients to mix them all together for no less than 5 minutes.
• Steam: This type of cooking method requires moist heat. Basically, in a pot filled with enough amount of liquid or water is being brought about to simmer under medium heat. Once water simmers, the food is placed on a basket or strainer directly above the water. The pot is then covered. The purpose of this is to allow the food to be cooked over the hot steam.
• Braising: This type of cooking method that simply involves heating the meat and or vegetables slowly with oil allowing it to be cooked.

Serving Style:

Since Kung Pao Chicken has a nutty flavor, it is typically served again with peanuts. While with Szechuan chicken it is normally served by pairing and accompanying it with a hot sauce as a side cup of tea .

Similarities:

Despite the dispute mentioned above, both Kung Pao Chicken and Szechuan Chicken are besides similar in other ways .

Ingredients:

For that spiciness relish of the dishes, both Szechuan chicken and Kung pao chicken uses peppers. By doing so, it does not only provide the sum of spiciness but besides gives it a flavorful taste .

Flavor:

Although both Szechuan chicken and Kung Pao chicken are using unlike ingredients to make the dish, they are quite like as they are have a dulcet and piquant sauce .

Side Dish

Szechuan chicken and Kung Pao chicken can both be served with either steam vegetables and or noodles. Adding this side dishes can make your meal into solid new horizontal surface of good .

Serve Style

Szechuan chicken and Kung pao wimp can be served as an entrées ( the main dish or the alone dish for the stallion meal ) or as an Appetizer ( A part of the meal before the chief dish or main class is served ). Either way, both Szechuan chicken and Kung Pao Chicken can be a bang-up meal for any occasions .

Szechuan Chicken Recipe

• Preparation Time: 5 mins
• Cooking time: 25 minutes
• Total: 30 minutes
• Pax: 4

Ingredients :

• Boneless Skinless Chicken Breast (cut into 1 inches each)
• 1/4 cup and 1 tbsp. cornstarch
• Szechuan Peppers
• Vegetable oil
• 1 tbsp. ginger (minced)
• 2 bell peppers (chopped)
• 6 dried Chili Peppers
• 1/2 cup soy sauce
• 2 tbsp. rice wine vinegar
• 2 tsp. sesame oil
• 2 tbsp. chili garlic sauce
• Sesame Seeds (optional)
• White Rice (Cooked)

Cooking Instructions :

1. In a releasable paper bag, mix together the chicken and just the 1/4 cup of cornstarch. Mix them well by shaking the paper bag.
2. Over low medium heat, add oil to the large pot. The oil should be about 2 inches.
3. From the mixture, place chicken one at a time to the cooking pot and allow the chicken to deep fry.
4. Once fried, place on a place that is lined with a paper towel to allow excess oil to drain.
5. In another frying pan heated over medium heat, add 1 tbsp. of canola oil then add ginger and garlic for about 1 minute.
6. Add bell peppers, dried Chili peppers. Allow to cook for about a moment then remove them from the heating system.
7. In another small sized sauce pan heated on low medium heat, pour in soy sauce, rice wine vinegar, chili garlic sauce, sesame oil, and 1 tbsp. cornstarch. Allow it to thicken. Wait for the mix to simmer. Usually takes about 2 minutes.
8. Finally, add the fried chicken and the soy sauce to the frying pan.
9. Transfer to serving plate, sprinkle with sesame seeds then serve.

Kung Pao Chicken Recipe

• Preparation Time: 30 minutes
• Cooking time: 30 minutes
• Total: 1 hour
• Pax: 4

Ingredients :

• 1 lb. chicken halves (boneless and skinless)
• 2 tbsp. white wine
• 2 tbsp. soy sauce
• 2 tbsp. sesame oil
• 2 tbsp. cornstarch (It should be diluted in 2 tbsp. of water)
• 1 oz. hot Chile paste
• 1 tsp. white vinegar (distilled)
• 2 tsp. brown sugar
• 4 onions (chopped)
• 1 tbsp. garlic (Chopped)
• 8 oz. water chestnuts
• 4 oz. peanuts (Chopped)

Cooking Instructions :

1. In making chicken marinade: Mix together 1 tbsp. wine, 1 tbsp. soy sauce, 1 tbsp. oi. and 1 tbsp. cornstarch. Add chicken to the marinate mixture in a bowl. Cover the bowl and allow to sit in the refrigerator for at least 30 minutes.
2. In making Kung pao sauce: Mix 1 tbsp. wine, 1 tbsp. soy sauce, 1 tbsp. oil, 1 tbsp. cornstarch, chili paste, vinegar and then sugar. After mixing, add green onions, garlic, peanuts and water chestnuts. Using a medium sized frying pan, heat the mixture until it becomes savory.
3. In a large frying pan, place marinade chicken to sauté.
4. Add sautéed chicken to the savory sauce. Toss and turn mixture.
5. Transfer in a serving plate, then serve.

FAQs

Which is more spicier, Szechuan cuisine or Kung pao chicken? Although both has a hot relish, Szechuan Chicken is considered to be more bluff and has a potent piquant relish. While Kung Pao Chicken has besides a sweetly and blue relish, its balmy relish is much more apparent than its blue relish. What is a Kung Pao Vegetable? A Kung Pao Vegetables are vegetables that are made and cooked using chinese sauces and are then added with peanuts that are roasted. What does Kung Pao in Chinese means? Kung Pao means “ Palace Guardian Chicken ” in Chinese. Spicy stir-fried dish served with hot sauce and with peanuts. How to make Kung Pao sauce less spicy? To make Kung pao sauce less piquant, try to use olive oil or butter.

When should you prepare Kung Pao Sauce? In preparing your Kung pao sauce, the perfective time to prepare this is while the wimp is however marinating. It is basically important to prepare everything advance, the sauce is one of the crucial ingredient of the entire dish.

Conclusion

Szechuan Chicken originated from the Southwestern region in China while Kung Pao Chicken is widely popular in the westerly regions of China .
now that you already have an theme of the remainder between Kung Pao Chicken and Szechuan chicken, we hope that this guidebook has helped you decide which one is better : szechwan Chicken or Kung Pao Chicken. We highly recommend to try and taste each dish to see which one suits you best .

source : http://heyreviewfood.com
Category : CHINESE FOOD