Claire Thompson
Mongolian chicken and Hunan chicken are two popular Chinese dishes that differ in flavour and preparation methods. Mongolian chicken is a sweet and savoury dish made with thinly sliced chicken, vegetables, and a sweet soy sauce. Before cooking, the chicken is marinated in a mixture of soy sauce, cornstarch, and rice vinegar. On the other hand, Hunan chicken is a spicy and savoury dish made with sliced chicken, vegetables, and a spicy sauce containing chilli paste and garlic. The chicken is marinated in a mixture of soy sauce, rice wine, and cornstarch before being stir-fried with vegetables and the spicy sauce. While both dishes are similar, they come from different cuisines and are prepared in different styles, making them distinct from each other.
| Characteristics | Values |
|---|---|
| Main Ingredient | Chicken |
| Flavour Profile | Mongolian Chicken: Sweet and Savoury; Hunan Chicken: Spicy and Savoury |
| Preparation Method | Mongolian Chicken: Stir-fried; Hunan Chicken: Stir-fried or Dip-fried |
| Vegetables | Mongolian Chicken: Any vegetable of choice; Hunan Chicken: Bell peppers, scallions, garlic, green beans, broccoli |
| Sauce | Mongolian Chicken: Sweet soy sauce; Hunan Chicken: Spicy sauce with chilli paste, garlic, soy sauce, rice vinegar, sugar |
| Marination | Mongolian Chicken: Soy sauce, cornstarch, rice vinegar; Hunan Chicken: Soy sauce, rice wine, cornstarch |
| Spice Level | Mongolian Chicken: Mild; Hunan Chicken: Spicy |
| Origin | Mongolian Chicken: Americanised Chinese dish; Hunan Chicken: Hunan province of China |
| Serving | Mongolian Chicken: Main course; Hunan Chicken: Appetiser or side dish |
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What You'll Learn
Preparation methods
Mongolian chicken is a sweet and savoury dish, while Hunan chicken is known for its spicy, savoury flavour profile. Mongolian chicken is usually served as a main course, whereas Hunan chicken is often served as a spicy appetiser or side dish.
Mongolian chicken is prepared using thinly sliced chicken breast, which is marinated in a mixture of soy sauce, cornstarch, and rice vinegar for at least 30 minutes. The chicken is then stir-fried, and the sauce is added and cooked until thick and sticky. The vegetables used in Mongolian chicken can vary, but often include bell peppers, onions, broccoli, carrots, mushrooms, zucchini, and eggplant.
Hunan chicken, on the other hand, uses sliced chicken breast or thigh meat, which is marinated in a mixture of soy sauce, rice wine, and cornstarch for a minimum of 30 minutes. The chicken is then stir-fried or dip-fried with a mix of vegetables, such as bell peppers, scallions, garlic, and other vegetables like green beans or broccoli. The sauce, made with chilli paste, soy sauce, rice vinegar, and sugar, is added, and the dish is cooked until the sauce thickens and coats the chicken and vegetables.
Both dishes can be made spicy by adding ingredients like chilli peppers or Sichuan peppercorns, but Mongolian chicken is typically sweeter and less spicy than Hunan chicken.
To store leftovers of either dish, place them in an airtight container and refrigerate for up to four days. They can also be frozen for up to six months.
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Spiciness
While both Mongolian chicken and Hunan chicken are popular Chinese dishes, they differ in terms of spiciness. Mongolian chicken is known for its sweet and savoury flavour profile, while Hunan chicken is characterised by its spicy and savoury taste.
Mongolian chicken is not typically spicy. However, some recipes suggest adding sliced red chillies to the sauce to add some heat to the dish. The sauce in Mongolian chicken is made with a combination of soy sauce, honey, and brown sugar, resulting in a sweet and sticky glaze. This sauce is then tossed with crispy chicken pieces and tender vegetables, creating a flavourful and textured dish.
On the other hand, Hunan chicken is known for its bold spiciness. This dish originates from the Hunan province of China and is characterised by its sour-spicy flavour profile. The spice in Hunan chicken comes from the use of chilli paste, Sichuan peppercorns, and garlic. The chilli paste, known as doubanjiang or chilli bean paste, is a key ingredient that gives Hunan chicken its signature spicy and salty flavour. The combination of these spices and seasonings creates a complex and intense flavour that is beloved by many.
In terms of preparation, both dishes require marinating the chicken before stir-frying it with vegetables. However, the marinating process differs slightly between the two dishes. Mongolian chicken is typically marinated in a mixture of soy sauce, cornstarch, and rice vinegar, while Hunan chicken is marinated in a blend of soy sauce, rice wine, cornstarch, and sometimes egg white and vinegar.
While Mongolian chicken is commonly served as a main course dish, Hunan chicken is often presented as a spicy appetiser or side dish. This difference in serving suggestions further highlights the distinct roles that these dishes play in a meal.
In summary, the main difference in spiciness between Mongolian chicken and Hunan chicken lies in their flavour profiles and key ingredients. Mongolian chicken is sweet and savoury with an optional mild spice, while Hunan chicken is boldly spicy, savoury, and tangy, showcasing the unique spices and flavours of the Hunan province.
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Sweetness
When it comes to sweetness, Mongolian chicken is known for its sweet and savoury flavour profile. The dish features a sticky, sweet and savoury sauce, which is often made with honey, brown sugar, hoisin sauce, and sesame oil. This sauce is balanced with tangy and rich notes, creating a complex flavour that enhances the overall taste of the dish.
In contrast, Hunan chicken is characterised by its spicy and savoury flavours, with a hint of tanginess and slight sweetness. The level of sweetness in Hunan chicken is comparatively milder than that of Mongolian chicken. The sweetness in Hunan chicken comes from the sugar added to the spicy sauce, which also includes chilli paste, soy sauce, and rice vinegar.
While both dishes include bell peppers and onions, the vegetables in Mongolian chicken are stir-fried with the sauce, adding a layer of sweetness to the dish. On the other hand, the vegetables in Hunan chicken are stir-fried or dip-fried, and the sauce is added towards the end of the cooking process, resulting in a spicier flavour profile.
The preparation methods for the chicken also differ between the two dishes. Before cooking, Mongolian chicken is marinated in a mixture of soy sauce, cornstarch, and rice vinegar, while Hunan chicken is marinated in a mixture of soy sauce, rice wine, and cornstarch. The marination process impacts the flavour absorption and contributes to the overall sweetness of the dish.
Additionally, Mongolian chicken is typically served as a main course, while Hunan chicken is often served as an appetizer or side dish. The serving size and context may also influence the perceived sweetness of the dishes.
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Vegetables
While the vegetables used in Mongolian chicken and Hunan chicken may vary depending on the cook's preference, there are some common vegetables used in each dish.
Mongolian chicken typically includes bell peppers, onions, and carrots. However, the vegetables can be customized according to preference, and other options include broccoli, mushrooms, zucchini, eggplant, and bok choy. The choice of vegetables can depend on what is in season, ensuring a higher quality meal.
On the other hand, Hunan chicken is known for its purer vegetable flavor, often featuring a mix of colorful veggies such as bell peppers, scallions or green onions, and garlic. Additionally, Hunan chicken may include other vegetables like green beans, broccoli, carrots, mushrooms, zucchini, and Chinese broccoli. Similar to Mongolian chicken, the vegetables used in Hunan chicken can also vary, depending on the cook's preference and what is seasonally available.
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Popularity
Mongolian chicken and Hunan chicken are two popular Chinese dishes that have gained worldwide recognition and a strong fan following. Both dishes showcase the diverse flavours and cooking styles of Chinese cuisine, with their unique characteristics and distinct tastes.
Mongolian chicken, with its sweet and savoury flavour profile, is a well-loved dish known for its irresistibly sticky and crispy chicken pieces coated in a sweet sauce. The sauce is typically made with a blend of soy sauce, honey, and sesame oil, creating a complex blend of sweet, tangy, and rich flavours. The dish is often served as a main course and is a favourite among those who enjoy a balance of sweetness and savouriness in their meals. Mongolian chicken is also known for its versatility, as it can be easily adapted for different dietary preferences, such as substituting chicken with shrimp or steak.
On the other hand, Hunan chicken represents the Hunan cuisine known for its bold spiciness and pure hot flavours. It is a spicy and savoury dish that originates from the Hunan province of China. The key to its popularity lies in the intricate combination of flavours and the emphasis on allowing the spices to infuse the ingredients. The dish typically includes sliced chicken breast or thigh meat stir-fried with a mix of vegetables and seasoned with a spicy sauce made from chilli paste, soy sauce, rice vinegar, and sugar. The unique ""dry heat" flavour of Hunan chicken sets it apart from other spicy dishes, making it a sought-after choice for those who enjoy a spicy adventure.
While it is challenging to determine which dish is more popular, as they both have their unique appeal, it is safe to say that Mongolian chicken and Hunan chicken have successfully captured the hearts of food enthusiasts worldwide. Their distinct flavours, textures, and preparation methods have contributed to their widespread recognition, solidifying their place as iconic representatives of Chinese cuisine on a global scale.
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Frequently asked questions
Mongolian chicken is a sweet and savoury dish made with thinly sliced chicken, vegetables, and a sweet soy sauce. It is one of the most famous Americanized Chinese dishes.
Hunan chicken is a spicy and savoury dish made with sliced chicken, vegetables, and a spicy sauce containing chilli paste and garlic. It originates from the Hunan province of China.
While both dishes typically include bell peppers and onions, the preparation methods and flavour profiles differ to a great extent. Mongolian chicken is known for its sweet and sticky sauce, while Hunan chicken is characterised by its merciless spiciness and pure hot flavours.
Both dishes are strong representatives of two old and world-renowned cuisines and have their fans. It cannot be said that one is more popular than the other as they are too different to be compared.
