Claire Thompson
Kung Pao Chicken and General Tso's Chicken are two popular Chinese dishes. Both are made with diced chicken and a variety of vegetables, but there are some key differences between them. Kung Pao Chicken is a spicy stir-fried dish that originated in the Sichuan province of China, while General Tso's Chicken is a sweet and sour dish that is deep-fried and commonly found outside of China. Nutritional differences also exist between the two dishes, with General Tso's Chicken being higher in calories, protein, fats, cholesterol, and net carbs, while Kung Pao Chicken is a better source of vitamin A, vitamin C, copper, and manganese.
| Characteristics | Values |
|---|---|
| Origin | Kung Pao Chicken: Sichuan Province, China. General Tso's Chicken: Hunanese cuisine with American influence. |
| Preparation | Kung Pao Chicken: Stir-fried. General Tso's Chicken: Deep-fried then stir-fried. |
| Spiciness | Kung Pao Chicken: Spicy. General Tso's Chicken: Mildly spicy with a hint of spice. |
| Sweetness | Kung Pao Chicken: Tangy-sweet. General Tso's Chicken: Sweet. |
| Sauce | Kung Pao Chicken: Tangy and bold. General Tso's Chicken: Sweeter and more umami. |
| Texture | Kung Pao Chicken: Dry stir-fry gently coated with sauce. General Tso's Chicken: Crispy. |
| Accompaniments | Kung Pao Chicken: Peanuts, steamed white rice or noodles. General Tso's Chicken: Steamed white rice or noodles. |
| Course | Kung Pao Chicken: Appetizer or side dish. General Tso's Chicken: Main course. |
| Nutritional Content | Kung Pao Chicken: Higher in dietary fiber, vitamin A, vitamin C, vitamin B6, copper, magnesium, calcium, and manganese. General Tso's Chicken: Higher in calories, protein, fats, cholesterol, net carbs, vitamin K, vitamin B12, vitamin B2, selenium, zinc, phosphorus, and iron. |
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What You'll Learn
Kung Pao Chicken's nutritional profile
Kung Pao Chicken is a popular Chinese dish that can be a part of a nutritious diet when consumed in moderation. A single order of Kung Pao Chicken typically contains around 780 calories, with some variation depending on the specific ingredients and cooking methods used.
In terms of its nutritional profile, Kung Pao Chicken offers a good source of protein, with approximately 59 grams per serving. It also provides a significant amount of dietary fat, with around 42 grams contributing to the dish's overall calorie count.
The dish includes a range of vegetables, which can vary depending on the chef's preferences and the availability of fresh produce. Typically, bell peppers, onions, and spring onions are used, providing a range of vitamins and minerals. The vegetables also contribute to the dish's fibre content, with a single order containing approximately 32 grams of net carbs.
While Kung Pao Chicken can be a tasty and satisfying meal, it's important to be mindful of its relatively high calorie and fat content. When incorporating it into your diet, consider your overall calorie intake and ensure you maintain a balanced approach to your nutrition. Additionally, the dish may be high in sodium due to the use of soy sauce and other seasonings, so it's worth considering low-sodium alternatives if you're watching your salt intake.
Overall, Kung Pao Chicken can be enjoyed as an occasional treat or as part of a balanced diet that takes into account your specific nutritional needs and goals. It offers a good source of protein and includes a range of vegetables, but the calorie and fat content should be considered when planning your meals.
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General Tso Chicken's nutritional profile
General Tso's chicken is a high-calorie, high-fat food. A typical 30-piece, 535-gram restaurant-style serving contains 1,578 calories, 69 grams of protein, 87 grams of fat, and 62 grams of sugar, with a total carbohydrate count of 128 grams. The calories, carbohydrates, and fat in this dish primarily come from the chicken's batter coating and sugar-containing sauce, while the protein comes from the chicken itself.
The vitamin and mineral content of General Tso's chicken is somewhat limited. However, it does provide a good source of vitamin A, vitamin K, and sodium. A 30-piece order provides 500 International Units of vitamin A and a full day's supply of niacin (approximately 15 milligrams). It also provides twice the daily recommended amount of vitamin K.
While it is beneficial that General Tso's chicken contains certain vitamins and minerals, its high-fat and high-calorie content make it an unwise choice for those trying to lose weight or maintain a calorie-controlled diet. It is also not recommended for those limiting their sodium intake, as it exceeds the daily recommended amount.
The dish is typically made with dark meat from chicken thighs, battered and fried, and coated in a spicy-sweet sauce. The sauce usually contains sugar, tomato paste, soy sauce, flour, rice wine vinegar, and chilli peppers.
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Kung Pao Chicken's preparation
Kung Pao Chicken is a spicy dish that originated in the Sichuan Province of China. It is made by stir-frying cubed chicken in a sauce, usually served with peanuts and vegetables such as carrots, broccoli, red or green pepper, mushrooms, onions, and celery.
Marinate the Chicken
Start by marinating the chicken. In a medium bowl, whisk together the soy sauce, dry sherry or Shaoxing wine, and cornstarch until the cornstarch is dissolved. You can also add other ingredients to the marinade, such as salt, sugar, white pepper, and oil. Add the chicken and toss to coat. Let the chicken marinate for about 15 to 20 minutes at room temperature, stirring occasionally.
Prepare the Vegetables
While the chicken is marinating, chop the vegetables. The most common vegetables used in Kung Pao Chicken are bell peppers, celery, scallions, and garlic. You can also add other vegetables such as carrots, mushrooms, and onions. With stir-fries, it is important to have all your ingredients prepped beforehand as the cooking process is quick.
Make the Sauce
In another medium bowl, prepare the sauce by whisking together the sauce ingredients. The sauce typically includes balsamic or Chinese black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water. You can adjust the amount of red pepper flakes to your preferred spice level.
Cook the Vegetables
Heat a large skillet or wok over high heat. Add a tablespoon of vegetable oil to the pan, then add the chopped vegetables. Cook for about 5 minutes, until the vegetables are slightly softened and starting to brown.
Stir-Fry the Chicken
Once the vegetables are cooked, add the marinated chicken to the wok. Stir-fry the chicken in batches to ensure it cooks evenly and gets exposed to high heat. Cook the chicken until it is lightly browned on the outside but still slightly raw in the center. The chicken will continue to cook once it is removed from the heat.
Combine and Simmer
Combine the cooked chicken and vegetables in the wok and add the prepared sauce. Adjust the heat and simmer everything together until the sauce thickens.
Serve
Kung Pao Chicken is typically served with steamed white rice or noodles. It can be enjoyed as a main course or appetizer and pairs well with Chinese-inspired side dishes such as egg drop soup, fried rice, or Chinese broccoli.
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General Tso Chicken's preparation
General Tso's Chicken is a Chinese-American dish that features deep-fried chicken tossed in a sticky glaze made with garlic, sugar, soy sauce, and chiles. The dish is named after a 19th-century military leader, Tso Tsung-t'ang. It is said to originate from the Hunan province of China.
To make General Tso's Chicken, you will need the following ingredients:
- Chicken thighs, boneless and skinless, cut into 1-inch cubes
- Cornstarch
- Oil for frying (vegetable or neutral oil)
- Garlic
- Ginger
- Pepper flakes or dried whole red chili peppers
- Rice vinegar
- Brown sugar
- Hoisin sauce
- Sesame oil
- Chicken stock
- Cut the chicken thighs into 1-inch cubes.
- Toss the chicken pieces with cornstarch, ensuring an even coat.
- Heat oil in a large pan over medium-high heat.
- Carefully add the coated chicken pieces to the hot oil, frying in small batches to avoid overcrowding the pan.
- Fry the chicken until golden brown on both sides, about 5-7 minutes.
- Remove the chicken from the pan and set aside.
- In the same pan, add garlic, ginger, and pepper flakes. Sauté for about 30 seconds until fragrant.
- Combine all the sauce ingredients: rice vinegar, brown sugar, hoisin sauce, sesame oil, and chicken stock. Whisk to mix well.
- Add the sauce to the pan and bring it to a simmer. Let it cook for about 1 minute to reduce the vinegar's sharpness.
- Return the fried chicken to the pan and toss it with the sauce until well coated.
- Serve immediately with steamed rice and vegetables, such as broccoli or a ginger-lemon carrot salad.
For an extra crispy coating, you can double fry the chicken. After the initial fry, set the chicken aside and repeat the frying process for a second time. Additionally, you can create a unique dry batter by mixing cornstarch, flour, and baking powder. This will result in an even crispier texture and a golden brown colour.
General Tso's Chicken is best enjoyed fresh as the sauce can absorb into the crispy coating over time, making it soggy. However, leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
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The origins of both dishes
The Origins of Kung Pao Chicken
Kung Pao chicken, also known as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of cooked chicken, peanuts, vegetables, chili peppers, and Sichuan peppercorns. The dish is believed to have originated in the Sichuan province of China, with some literature listing the neighboring province of Guizhou as its place of origin. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province. His title was Taizi Shaobao, one of the Gongbao, and the name Kung Pao chicken is derived from this title.
The Origins of General Tso's Chicken
General Tso's chicken is a sweet and spicy deep-fried chicken dish. The dish is named after Zuo Zongtang (1812–1885), a Qing dynasty statesman and military leader from Hunan Province. The dish was created by Peng Chang-kuei, a chef from Hunan who later moved to Taipei and then New York. Peng opened a restaurant in New York City in 1973, where he introduced General Tso's chicken to the United States. The dish became popular, especially in the eastern United States, and is now considered a Hunanese dish, although it is virtually unknown in Hunan itself.
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Frequently asked questions
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 chillies, peanuts, and vegetables. General Tso's Chicken, on the other hand, is 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 stir-frying with vegetables.
Kung Pao Chicken is slightly higher in dietary fibre and is a better source of vitamins A, C, and B6, copper, magnesium, and calcium. General Tso's Chicken, however, is richer in vitamin K, vitamins B12 and B2, selenium, zinc, phosphorus, and iron. It also has higher water content and is denser in overall nutrients, resulting in a higher calorie count.
Both dishes are extremely popular and widely available in Chinese restaurants. Personal preference may vary, with some favouring the spiciness of Kung Pao Chicken and others the sweetness of General Tso's Chicken.
