CPK's Kung Pao Spaghetti
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
CPK's Kung Pao Spaghetti
Description
This recipe cooks spaghetti according to package directions, then stirs it into a spicy and slightly sweet sauce with diced pan-cooked chicken. The sauce thickens after simmering the soy sauce-based mixture containing chili paste, vinegar, sugar, and aromatics like garlic and sesame oil. Peanuts and sliced green onions add texture contrast and freshness.
Flavors include a developed umami profile from the soy sauce, sharpness from the vinegar, heat from the chili paste, and balance from sugar. The chicken is seasoned simply and cooked until just done for tenderness. The dish is served immediately to maintain the sauce’s texture and freshness of the garnishes.
Adapted from a blog source, this recipe offers an unconventional but cohesive Asian-inspired pasta dish that combines familiar Italian elements with Chinese flavor profiles. It serves as a flavorful main dish suited for those interested in fusion cooking.
Ingredients
- 1 pound spaghetti
- 2 tablespoons vegetable oil
- 3 boneless skinless thin-sliced chicken breasts
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 cloves garlic minced
- ½ cup peanuts dry roasted
- 2 green onions thinly sliced
For the sauce
- ½ cup soy sauce reduced sodium
- ½ cup chicken broth
- ½ cup dry sherry
- 2 tablespoons red chili paste or more, to taste, with garlic
- ¼ cup sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
Instructions
- In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
- Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
- Serve immediately.
Notes
- This recipe is adapted from a well-known blog, providing an inspired fusion version of Kung Pao with spaghetti.
- Use dry roasted peanuts for the characteristic crunch and flavor in the dish.
- Adjust the amount of red chili paste to control the heat level according to taste.
User Reviews
Overall Rating
4.8
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