Kung Pao Chicken Spaghetti

Pasta is one of the most favorite dishes around the world. Available in different shapes and sizes, pasta is made according to flavors that suits one’s taste palette and this is why there is a huge variety of Pasta dishes out there.

Pasta recipes generally are based on similar ingredients: tomato paste, beef mince, chicken, white sauce, vegetables and topped with grated cheddar. However there is still a lot of variety out there that needs to be explored. And I’m glad I explored and came across this recipe, which is also a dish of a famous restaurant.

Here I present you today the recipe of Kung Pao Chicken Spaghetti from the Asian/Chinese cuisine. What sets this pasta apart from the rest is the combination of sweet and spicy flavors with a kick of salt and a punch of sourness (kick & punch – interesting 😛 ), all these flavors combined and in a delectable balance. This dish is quick – prepared in just 30 minutes, healthy and definitely better than takeout! (oh yes it is)

Just look at that glaze of the Kung Pao Sauce, the crunch of the peanuts, the tender chicken pieces and those slurp worthy noodles – can you just taste that? Well it’s really tasty, try it yourself and it’ll become your favorite pasta dish too.

And for my Vegan Friends, you can enjoy Kung Pao Spaghetti too, see the notes below.

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Print Recipe

Kung Pao Chicken Spaghetti

Slurp worthy spaghetti glazed with spicy Kung Pao Sauce, crunchy peanuts and tender chicken pieces, prepared in just 30 minutes-Awesomely saucy and delicious!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 4

Author: Hirra Pervaiz

Ingredients

• 3 Chicken Breasts (Cubed)
• 500 grams Spaghetti
• 1 tsp Salt
• 1 tsp Black Pepper Powder
• 2 Tbsp Garlic (minced)
• 1 Tbsp Ginger (minced)
• 1/2 Cup Cornflour
• 2 Tbsp Vegetable Oil
• 1 Cup Roasted Peanuts
• 3 Green Onion Stalks (chopped)
• Oil for deep frying

Kung Pao Sauce

• 1/2 Cup Chicken Stock
• 2 Tbsp Cornflour
• 3/4 Cup Soy Sauce
• 1/4 Cup White Vinegar
• 1/4 Cup Water
• 1 Tbsp Sugar
• 3 Tbsp Red Chili paste with Garlic
• 2 Tbsp Red Vinegar
• 1 Tbsp Sesame Oil
• 1/4 Cup Brown Sugar
• 2 Tbsp Red Chili Flakes

Instructions

• Bring a large pan of salted water to a boil, add the spaghetti and cook until al dente. When done, strain, drizzle some oil on it and set aside
• While spaghetti is cooking, mix chicken pieces with salt and pepper (to taste) and toss with cornflour till evenly coated.Heat oil for frying in a pan and deep fry chicken pieces till crisp and golden. Drain on kitchen towel and set aside
• In a bowl whisk together all the ingredients of the sauce.
• Heat 2 Tbsp vegetable oil in a wok over medium heat and add ginger and garlic paste. Stir fry for about 15 seconds. Now pour the sauce mixture in the wok, stir in peanuts,add salt and pepper powder Bring it to a boil and reduce the heat. Let it simmer until it is bubbly and thickens.Taste Check and adjust seasoning according to taste
• Now add the fried chicken pieces, stir in the noodles and green onion.
• Toss everything together and serve. Garnish with green onions

Notes

For the Vegan version: use vegetable stock instead of chicken stock, use your favorite vegetables instead of chicken, simply stir fry them in 1 Tbsp vegetable oil before adding to sauce If you want to roast peanuts yourself: simply add peanuts in a pan and roast until golden, approximately 3 minutes You can use sea food items or beef instead of chicken For Serving: instead of tossing everything together in the wok, do this on the serving plate/bowl. Simply add cooked spaghetti on the plate top it with chicken pieces and the Kung Pao Sauce. Add green onions on the top and serve

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