Question 1

What is Hunan chicken?

Accepted Answer

It is stir-fried chicken breast with lots of vegetables that originated from the Chinese province of Hunan. This dish incorporates the Hunan sauce which makes it, well, distinctively Asian. It is made with chili and lots of veggies and has a distinctive sweet and spicy taste. It is one of those chicken stir fry dishes that quickly became popular in American-Chinese restaurants, and is now enjoyed pretty much everywhere in the States. However, unlike the original Chinese version, this recipe was modified a bit to be of a sweeter and savory taste, and less spicy, but equally delicious. Aside from the battered chicken seasoned with salt and pepper, it has a spicy and flavorful sauce. Actually, it is this sauce that ties together the whole dish. There is a number of variations of it but one thing that makes it Hunan is the use of chili, specifically the Sambal Oelek chili paste.

Question 2

What is the difference between Hunan and Szechuan Chicken?

Accepted Answer

While both dishes have the same origin and have chicken as their main ingredient, there are some minor differences between the two. Hunan version is generally healthier, with the meat being coated just in the cornstarch. Also, it is supposed to be spicier. While the Szechuan Chicken is generally battered prior to being added to the pan and is sweeter and less spicy. Try our Szechuan Chicken recipe and see for yourself.

Question 3

What does Hunan sauce taste like?

Accepted Answer

This dish has a sophisticated taste and texture because of the variety of ingredients used. The chicken itself is battered in cornstarch and fried, making it crispy on the outside but tender on the inside. It has a rich Asian flavor because of the sauce. The chili paste adds that Chinese flair to this recipe alongside the oyster sauce. It is on a spicier side, but you can tone it down by limiting the amount of chili paste that goes into it. In addition, the sugar, fermented rice wine, and soy sauce balance nicely out all the spiciness. It has the right amount of sweetness to it, with some hint of sourness all rolled into one savory hot meal.

Question 4

What is velveting?

Accepted Answer

First, velveting is a technique in Chinese cuisine that preserves the moisture and tenderness of the meat while cooking, therefore resulting in "velvety" meat. The technique is applied to raw meat, by creating a protective coat before browning it. To be more specific, the meat is coated in a mixture of oil, egg white, cornstarch, and sometimes rice wine, and then blanching and drying follow. This way, the moisture is retained and the protective coat adds crispiness and texture. Sometimes, the velveting is kept simpler, by tossing the raw meat in some cornstarch before browning it.

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