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CPK's Kung Pao Spaghetti
4.8 from 60 votes

CPK's Kung Pao Spaghetti

CPK's Kung Pao Spaghetti blends the textures of tender spaghetti with flavorful chicken bites, crunchy dry roasted peanuts, and green onions, all coated in a bold sauce made from soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch, and sesame oil. The result is a fusion dish with a balance of savory, spicy, and tangy notes complemented by the contrast between tender pasta and crunchy peanuts.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. 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.
  4. 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.
  5. 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.