![]() ![]() In contrast, the red chili peppers provide a citrusy tone, adding numbness to the mouth. ![]() The fermentation process of the doubanjiang paste provides an earthy, fiery flavor. Hunan has a hint of tanginess, while the other tastes saltier. Additionally, Hunan chicken has a dry, spicy heat flavor, while the Szechuan dish gives a mouth-numbing sensation. This is probably due to the fusion of Worcestershire sauce, minced garlic, and sesame oil. ![]() Meanwhile, Szechuan chicken has a sweet-spicy note and a more flavorful taste. However, when the spice has settled, the taste is pure and simple. On the other hand, Szechuan chicken is cooked by frying the battered meat first and then stir-frying it with the rest of the ingredients.Įvident in these preparations is the crunchiness of Szechuan chicken as compared with the Hunan dish.Īs for taste and flavor, Hunan is spicier because of doubanjiang, not to mention oiler. It is only sautéed to make the meat tender. For Hunan chicken, the meat is marinated first in soy sauce, ginger, and sherry, and then stir-fried until the vegetables and meat are cooked. The preparation also differs between the two. Hunan chicken has doubanjiang, plus it doesn’t require Worcestershire sauce to thicken the sauce.Īdditionally, it uses bite-sized chicken meat, unlike Szechuan, which requires full chicken breasts. The first difference between these dishes is the ingredients. Szechuan chicken is easy to prepare and cook and is best served with steamed rice or hand-pulled noodles. The ingredients include Worcestershire sauce, brown sugar, sesame oil, minced garlic, carrot strips, egg, cornstarch, dry sherry, chopped green onions, vegetable oil, cayenne pepper, crushed red chilies, and soy sauce. The ingredients for this dish are similar to Hunan chicken, only with the absence of the doubanjiang. It is not only spicy but also sweet and flavorful. This particular Chinese dish has an intense citrus-like fragrance and creates a tingling and numbing sensation inside the mouth. Meanwhile, Szechuan chicken originated from Sichuan Province, known for its bold, spicy flavor that comes from the Sichuan peppercorn. Chinese locals love drizzling the spicy oil which comes from cooking the meat with spices. The spice can numb the tongue but tastes delicious when paired with steamed rice. Hunan chicken’s distinction is the dry, spicy flavor that comes from doubanjiang or chili paste. Considered a staple dish during winter, Hunan chicken is also oily and very juicy.Īpart from the meat, other ingredients include shredded ginger, chili peppers, scallions, chicken broth, cornstarch, soy sauce, sherry, wine vinegar, sugar, salt, and powdered anise pepper. This dish tends to have a pure and simple taste, but with a spicy kick. Though at present many Chinese provinces claim Hunan chicken came from different regions, what binds them all together is the use of a hot spice known as mala. The Hunan chicken dish is derived from Xiang cuisine which originated in the Xiang River region of Hunan Province. In this article, we are going to explore the differences between Hunan and Szechuan chicken. The distinction between the two is evident, especially with the fusion of chili with chicken meat. Hunan chicken uses spicy chili bean paste known as doubanjiang, which is also used for Szechuan cooking. Mostly served with steamed rice, these two dishes are perfect for breakfast, lunch, and dinner. Serve with optional cooked white rice or rice noodles.Hunan chicken and Szechuan chicken are two popular Chinese chicken dishes known for their delicious taste and simplicity of cooking.
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