Recipe
Kung Pao Chicken
Hungarian-style Spicy Chicken with Peanuts
4.6 out of 5
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.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
High-protein diet, Gluten-free diet, Dairy-free diet (omit sour cream), Low-carb diet, Paleo diet
Allergens
Peanuts
Not suitable for
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.
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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
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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100g (3.5 oz) roasted peanuts 100g (3.5 oz) roasted peanuts
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2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
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1 teaspoon caraway seeds 1 teaspoon caraway seeds
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons vinegar 2 tablespoons vinegar
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2 tablespoons sour cream 2 tablespoons sour cream
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Salt and pepper to taste Salt and pepper to taste
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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
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1.Heat the vegetable oil in a large pan over medium heat.
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2.Add the diced onion and minced garlic to the pan and sauté until they become translucent.
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3.Add the chicken pieces to the pan and cook until they are browned on all sides.
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4.Stir in the diced red and green bell peppers, roasted peanuts, Hungarian paprika, and caraway seeds. Cook for an additional 2 minutes.
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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.
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6.Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
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7.Season with salt and pepper to taste.
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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.
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