Bavarian-style Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its bold flavors and spicy kick, the Bavarian adaptation incorporates traditional Bavarian spices and ingredients to add a distinct twist. The use of local spices and the substitution of certain ingredients give this dish a Bavarian flair while still maintaining the essence of the original. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) chicken breast, diced 500g (1.1 lb) chicken breast, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 2 bell peppers, diced 2 bell peppers, diced
• 100g (3.5 oz) roasted peanuts 100g (3.5 oz) roasted peanuts
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the diced chicken and cook until browned and cooked through. Remove from the pan and set aside.
3. 3.
   In the same pan, add the sliced onion and diced bell peppers. Sauté until they start to soften.
4. 4.
   Add the minced garlic and grated ginger to the pan. Cook for another minute.
5. 5.
   In a small bowl, mix together the soy sauce, vinegar, honey, paprika, caraway seeds, marjoram, black pepper, chili flakes, and salt.
6. 6.
   Pour the sauce mixture into the pan with the vegetables. Stir well to combine.
7. 7.
   Add the cooked chicken back into the pan and toss to coat it with the sauce.
8. 8.
   Finally, add the roasted peanuts and cook for an additional 2-3 minutes.
9. 9.
   Serve the Bavarian-style Kung Pao Chicken hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Ensure the chicken is diced into evenly sized pieces to ensure even cooking.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to incorporate it well into the dish.
• Paprika — Opt for a mild or sweet paprika to add a subtle smoky flavor without overpowering the dish.
• Caraway seeds — Crush the caraway seeds slightly to release their aroma and flavor.
• Peanuts — Use roasted peanuts for a crunchy texture. You can also lightly crush them for a different texture.

Tips & Tricks

• For a milder version, reduce the amount of chili flakes or omit them altogether.
• Adjust the seasoning according to your taste preferences.
• Serve with a side of Bavarian-style potato salad for a complete meal.
• Substitute chicken with pork or tofu for a different protein option.
• Garnish with fresh parsley or chives for added freshness.

Serving advice

Serve the Bavarian-style Kung Pao Chicken hot with a side of steamed rice or noodles. Garnish with chopped fresh parsley or chives for a pop of color and freshness.

Presentation advice

Arrange the Bavarian-style Kung Pao Chicken on a large serving platter, allowing the vibrant colors of the bell peppers and peanuts to shine through. Sprinkle some crushed peanuts and fresh herbs on top for an appealing presentation.