Kung Pao Chicken

Recipe

Kung Pao Chicken

Hungarian-style Spicy Chicken with Peanuts

In Hungarian cuisine, we love bold flavors and hearty dishes. This Hungarian-style adaptation of Kung Pao Chicken combines the traditional Chinese flavors with a touch of Hungarian spice. Tender chicken, crunchy peanuts, and a fiery sauce make this dish a perfect balance of heat and flavor.

Jan Dec

20 minutes

25 minutes

45 minutes

4 servings

Medium

High-protein diet, Gluten-free diet, Dairy-free diet (omit sour cream), Low-carb diet, Paleo diet

Peanuts

Vegan diet, Vegetarian diet, Nut-free diet, Egg-free diet, Low-sodium diet

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.

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.