Originating in the Sichuan Province, the dish combines stir-fried chicken, peanuts, vegetables, and chili peppers in a savory and spicy sauce. On the other hand, Kung Pao chicken is an iconic Sichuan dish created initially by Ding Baozhen in the late 19th century. The dish uses fresh chili peppers, garlic, ginger, and other spices for a unique and pungent taste that stays long after eating. Hunan chicken originally hails from the Hunan province in China and is known for its bold flavors. Often, this will be the best indicator of which dish you will enjoy more. When considering the difference between Hunan chicken and Kung Pao chicken, it’s essential to consider their origin. So let’s get cracking! Difference in Origin And just to add some fuel to the fire, I’ll also be sharing my opinion on which one is “better”. I’ll be detailing the key differences between the two dishes, including their origins, ingredients, preparation, and taste. So next time you order takeout, why not try both dishes and do the taste test yourself? Both dishes offer tantalizing flavors, spices, and textures, not to mention the fiery heat that comes with the dishes. Ultimately, the Hunan and Kung Pao chicken debate boils down to personal preference. The latter is also sweeter and contains peanuts or cashews that are not part of the Hunan chicken. The first difference between the two dishes comes in their origin since Hunan chicken comes from Hunan province, while Kung Pao is a Sichuan dish. Still, what is the difference between Hunan chicken and Kung Pao chicken? It may seem like these two dishes have more in common than not since both involve chunks of fried chicken and an intense flavor profile.
In the world of Chinese takeout, there are two undisputed heroes: Hunan chicken and Kung Pao chicken.
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