What’s the Difference Between General Tso's Chicken and Hunan Chicken? Understand It in One Read
For a chicken cooking enthusiast, let's talk about the differences between General Tso's Chicken and Hunan Chicken today! Both of these dish names sound very "Hunanese," but their flavors and cooking methods are quite different. Let me tell you in detail!
Different Origins and Backgrounds
General Tso's Chicken
History: It was created by a Taiwanese chef in the 1950s and named after General Zuo Zongtang of the Qing Dynasty in China (but has no relation to the general himself).
Later, it was modified by Chinese restaurants in the US, taking on a sweet and sour flavor and becoming one of the representative dishes of American-style "Chinese cuisine".
Positioning: It belongs to overseas-modified Chinese cuisine (American Chinese food), not a traditional Chinese dish.
Hunan Chicken
History: It is from Hunan Province in China. This province is renowned for its spicy and delicious dishes.
Positioning: It belongs to authentic Hunan cuisine, emphasizing the local characteristics of fresh spiciness and piquant spiciness.
Different Flavors
General Tso's Chicken
Flavor: Crispy deep-fried chicken chunks are coated in a thick sweet and sour sauce (similar to sweet and sour sauce with a hint of spiciness), and honey or ketchup may be added.
Spiciness level: Most versions are "mildly spicy" (or even not spicy at all).
Association: It's like "Asian-style deep-fried chicken chunks dipped in sweet chili sauce," suitable for those who like sweet and sour flavors.
Hunan Chicken
Flavor: Tender chicken is stir-fried or stewed with a large amount of fresh peppers, garlic, and ginger. The spiciness directly hits the taste buds.
Spiciness level: Usually "medium spicy to extremely spicy." The peppers may include chopped chili, small bird's eye chili, or Hunan’s signature Tianjian chili.
Association: It's like "chicken with Mexican chili sauce" or "Thai-style stir-fried chicken with chili peppers," but with a stronger emphasis on saltiness, spiciness.
Different Cooking Methods
General Tso's Chicken
Cooking method: Cut chicken drumstick meat into pieces, deep-fry until crispy, then quickly stir-fry in the sweet and sour sauce.
Texture: Crispy on the outside and tender on the inside, with the sauce evenly coating the chicken.
Hunan Chicken
Cooking method: Fresh chicken (whole chicken or cut into pieces) is mostly used, mainly cooked by stir-frying, dry-pot cooking, or stewing. A large amount of seasonings such as peppers, garlic, ginger, and Chinese prickly ash are added.
Texture: The chicken may be tender or firm, highlighting the combination of cooking heat and seasonings.
Different Ingredients and Seasonings
General Tso's Chicken
Main ingredients: Chicken drumstick meat, starch (for deep-frying).
Seasonings: Sugar, vinegar, soy sauce, ketchup, dried chili peppers, etc.
Hunan Chicken
Main ingredients: Whole chicken or chicken pieces, often paired with potatoes, green peppers, etc.
Seasonings: Fresh peppers (chopped chili peppers, bird's eye chili peppers, etc.), fermented black beans, garlic, ginger, Chinese prickly ash, broad bean paste, etc.
Different Appearances and Ways of Eating
General Tso's Chicken
Plating: Golden deep-fried chicken chunks + green broccoli, with a shiny sauce, looking like a "luxury set meal" in a fast-food restaurant.
Eating method: Usually served with white rice or fried noodles and can be easily eaten with chopsticks or a fork.
Hunan Chicken
Plating: The whole dish is covered with bright red peppers, and it may be in a soupy or dry-pot form, giving the impression of "looking for chicken in the peppers."
Eating method: It's suitable to be served with rice to relieve the spiciness, or paired with ice-cold beer to challenge the limits of spiciness.
Calories and Healthiness
General Tso's Chicken
Calories: Due to deep-frying and the thick sauce, it has a relatively high calorie content (similar to American-style "orange chicken"). One serving may exceed 500 calories.
Health controversy: High in sugar and oil, it has been included in the list of "unhealthy Chinese cuisine."
Hunan Chicken
Calories: Relatively lower (less deep-frying, more stir-frying or stewing), but the characteristics of heavy oil and salt are still common in Hunan cuisine.
Healthiness: Fresh peppers are rich in vitamins, but the spiciness may irritate the gastrointestinal tract.
Suitable for Different Groups of People
General Tso's Chicken
Suitable for: People who prefer sweet and sour flavors, children, and those who are trying Chinese cuisine for the first time.
Not suitable for: People who need to control blood sugar and those who seek authentic Chinese cuisine.
Hunan Chicken
Suitable for: People who love spicy food, Hunan cuisine enthusiasts, and people with a strong taste preference.
Not suitable for: People with sensitive gastrointestinal tracts and those who don't eat spicy food at all.
"Identity" in Chinese Restaurants
General Tso's Chicken
Popularity: Almost every American Chinese restaurant has it, making it a "must-order dish."
Pitfall: Chinese people may find it too sweet, but Americans think "this is Chinese cuisine," when in fact, this dish is hardly available in China.
Secret code: If you want to eat authentic Chinese cuisine, avoid this dish.
Hunan Chicken
Popularity: It can only be found in authentic Chinese restaurants (especially Hunan cuisine restaurants) and may be listed as "Hunan Spicy Chicken" on the menu.
Challenge: The waiter may remind you that "it's really spicy," so choose the spiciness level carefully!
Secret code: Want to experience the real Hunan flavor? Order it, but get ready with some milk to relieve the spiciness.
Summary in one sentence
General Tso's Chicken = American version of "sweet and sour fried chicken".
Hunan Chicken = Hunan version of "chili bomb".
Next time when ordering in a Chinese restaurant, remember:
If you want "safe sweet and spicy" - choose General Tso's Chicken;
If you want to challenge the "soul of Hunan spiciness" - order Hunan Chicken!
What are the other representative dishes of American-style "Chinese cuisine"?
Besides General Tso's Chicken, there are also some other classic representative dishes of American Chinese cuisine. Most of them have been localized and significantly differ from traditional Chinese dishes:
1. Orange Chicken
Features: Deep-fried chicken chunks are served with orange sauce, with a sweet and sour flavor, often garnished with orange slices. It is a modified version of the traditional Hunan dish Chenpi Ji (Chicken with Dried Tangerine Peel), but fresh orange peel and orange juice are used instead of dried tangerine peel, making the taste sweeter.
Status: Along with General Tso's Chicken, it is regarded as one of the "two big names" in American fast-food Chinese cuisine.
2. Beef and Broccoli
Features: Broccoli and beef are stir-fried in seasonings such as soy sauce and garlic juice, with a strong flavor and tender texture.
3. Sweet and Sour Chicken
Features: The chicken in this dish is coated with a crispy outer layer and then soaked in a sweet and sour sauce, resulting in a unique texture.
4. Egg Foo Young
Features: This is a kind of Chinese-style omelette, usually with the addition of meat and vegetables, and covered with a thick sauce.
5. Crab Rangoon
Features: Deep-fried won ton skins are filled with cream cheese and artificial crab meat, with a crispy and sweet and greasy texture. This dish does not exist in China and was created because Americans love cheese. It is often served as an appetizer.
6. Fortune Cookies
Features: These are crispy cookies with a fortune纸条inside and are served as a post-meal dessert. Although it is not a traditional Chinese dish, it has become an iconic dessert of American Chinese cuisine.
7. Chop Suey
Features: A stir-fry of leftover ingredients such as mixed meat, bean sprouts, and celery, served with soy sauce. It was invented by Chinese immigrants during the California Gold Rush in the 19th century and is known as the "earliest fusion Chinese cuisine".
8. Kung Pao Chicken
Features: A classic Sichuan dish, after being modified, it has become part of American Chinese cuisine. It is mainly made by stir-frying chicken, peanuts, and dried chili peppers.
9. Lo Mein
Features: Stir-fried noodles are served with various vegetables and meat, with a balanced sweet and salty taste. It is a common noodle dish in American Chinese cuisine.
10. Fried Rice
Features: This simple rice dish with stir-fried ingredients usually includes eggs, vegetables, meat, etc. It can be either a staple food or served with other dishes.
11. Hot and Sour Soup
Features: The soup is thickened more, with a prominent spicy flavor but insufficient sourness. Tofu and vegetables are often added. The taste is quite different from that in China.
12. Moo Shu Pork
Features: The American version of Moo Shu Pork adds bean sprouts and sweet sauce and is served with thin pancakes for rolling. Black fungus in the traditional Moo Shu Pork is removed because Americans are not used to its texture.
