Hongs Kitchen, Eros City Square Mall, Sector 49, GURGAON, Gurugram | Kung Pao Paneer Vs Chilli Paneer

Kung Pao Paneer Vs Chilli Paneer


Paneer (also known as Indian cottage cheese) is one of the most versatile and is also used in many Indian cuisines. Paneer has found its way into countless dishes ranging from taste and flavours, from rich gravies to spicy snacks to healthy salads. Paneer's creamy texture and great ability to absorb flavours make it unique and a favourite dish for everyone.

Indo-Chinese cuisine has been known for its fusion of flavours and ingredients from the two nations, such as pungent-flavoured sauces combined with vegetables and spices. Two popular Indo-Chinese dishes from Hong's Kitchen are Kung Pao Paneer and Chilli Paneer. Want to know what makes these two unique and appealing cuisine? This article will dive into the origin, common ingredients used, etc.

Kung Pao Paneer

Kung Pao Paneer is another delightful fusion of Indo-Chinese cuisine. It differs from Chilli Paneer because the flavour comes from Indian spices, mainly with a subtle touch of soy sauce.

To understand the origin of Kung Pao it was known as the traditional dish Kung Pao Chicken. Kung Pao Chicken originated in the 19th century in Sichuan province in China. Kung Pao, also known as Gong Boa, a traditional Chinese dish is made with marinated and diced chicken, peanuts and chilli peppers, which is stir-fried in a flavourful sauce. This dish paid homage to the Qing Dynasty official Ding Baozhen, known for his love for spicy food.

Somewhere in the later century, Indian chefs adapted this bold flavour inspiration to an Indo-Chinese fusion, later known as Kung Pao Paneer. The difference was in the essential ingredients, i.e., paneer instead of chicken, with an additional blend of Indian spices.

The essential ingredients used here for Kung Pao Paneer are freshly cubed paneer, roasted peanuts, slit green chillies, minced garlic and ginger, sliced bell pepper, chopped spring onions, soy sauce, vinegar, sugar, cornstarch, vegetable oil, a dash of salt to taste.

If you are craving for something that is creamy texture but flavoured with rich spices, a fusion cuisine, check out this amazing Kung Pao Paneer appetiser from Hong's Kitchen.

Chilli Paneer

Another favourite Indo-Chinese dish across India, Chilli Paneer has become one of the most enjoyed appetisers, known for its unique creamy yet spicy flavour. Chilli Paneer is also another fusion cuisine of Indian and Chinese food traditions.

Chilli Paneer originated during the mid-20th century, when the Indo-Chinese cuisine movement began in Kolkata, India. As Chinese immigrants had to adapt their traditional recipes to local preferences, Chilli Paneer emerged by combining the delicate texture of paneer with the bold flavours of Chinese cooking. Thus, Chilli Paneer became a popular Indo-Chinese starter.

The essential ingredients used here for Chilli Paneer are freshly cubed paneer, sliced onions, minced garlic and ginger as required, slit green chillies, soy sauce, ketchup, vinegar, vegetable oil, sliced bell peppers, and last but not least, a dash of salt and pepper to taste.

If you want to know how these ingredients give you the most delicious combined flavour in Chilli Paneer, head out to your nearest Hong's Kitchen or order online from Hong's Kitchen and savour each bite to your quest!


As we have encountered both Indo-Chinese cuisines, one could quickly get confused as both are dishes with paneer. These dishes are unique with their rich flavours, history of origin, and evolution to Indo-Chinese cuisine. Kung Pao Paneer gives you a spicy with a touch of nutty flavour and sweetness. Whereas for Chilli Paneer gives you a mix of flavours: spicy, tangy, sweet and salty blended well into the paneer's creamy texture.

If you crave spicy-flavoured Kung Pao Paneer or tangy Chilly Paneer and you are pondering your order at Hong's Kitchen, take a moment to savour the rich and delightful flavours that make Kung Pao Paneer and Chilli Paneer, cherish these classics in the world of Indo-Chinese cuisine.