Kung Pao Chicken

Ingredients

While the original Kung Pao Chicken is known for its Sichuan peppercorns and spicy kick, this Hungarian adaptation incorporates Hungarian paprika for a unique twist. The dish also includes traditional Hungarian ingredients like sour cream and caraway seeds to enhance the flavors and give it a Hungarian flair. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 100g (3.5 oz) roasted peanuts 100g (3.5 oz) roasted peanuts
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 2 tablespoons sour cream 2 tablespoons sour cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley for garnish Fresh parsley for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugars: 4g)
• 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 onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
4. 4.
   Stir in the diced red and green bell peppers, roasted peanuts, Hungarian paprika, and caraway seeds. Cook for an additional 2 minutes.
5. 5.
   In a small bowl, whisk together the soy sauce, vinegar, and sour cream. Pour the mixture over the chicken and vegetables in the pan.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Hungarian paprika — Use a good quality Hungarian paprika for an authentic flavor.
• Sour cream — If you prefer a lighter version, you can use Greek yogurt as a substitute.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes to enhance their aroma before adding them to the dish.
• Peanuts — For extra crunch, you can lightly toast the peanuts in a separate pan before adding them to the dish.

Tips & Tricks

• Adjust the amount of Hungarian paprika according to your spice preference.
• If you prefer a milder version, remove the seeds from the bell peppers before dicing them.
• Serve the Kung Pao Chicken with steamed rice or Hungarian dumplings for a complete meal.
• Feel free to add other vegetables like mushrooms or zucchini for extra flavor and texture.
• If you like it extra spicy, add a few chopped Hungarian hot peppers to the dish.

Serving advice

Serve the Hungarian-style Kung Pao Chicken hot, garnished with fresh parsley. It pairs well with steamed rice or Hungarian dumplings.

Presentation advice

For an appealing presentation, arrange the chicken and vegetables on a platter and sprinkle some extra roasted peanuts and paprika on top. Serve with a side of sour cream for dipping.