Copycat Kung Pao Spaghetti

We've cracked the code on a beloved California Pizza Kitchen dish: Now you can Kung Pao your spaghetti at home in just 30 minutes. Tender chunks of stir-fried chicken are tossed with pasta, toasted peanuts and a sweet-and-spicy sauce.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Kosher salt

8 ounces spaghetti 

Canola oil, for drizzling and frying 

1 tablespoon mirin 

1/4 cup soy sauce 

1 pound chicken tenders, sliced crosswise into 1/2-inch pieces 

1/2 cup chicken broth 

1/2 cup sweet chili sauce 

1 tablespoon sambal 

2 teaspoons sherry vinegar 

2 teaspoons sesame oil 

1/2 cup plus 2 teaspoons cornstarch 

1/4 cup dry-roasted peanuts 

6 scallions, cut into 1-inch pieces 

3 dried chiles de arbol, stemmed and seeded 

3 cloves garlic, minced 

Directions

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, then drizzle with 2 tablespoons canola oil and toss. Set aside.

Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the chicken pieces and toss to coat.  

In a separate bowl, whisk together the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of the cornstarch and remaining 2 tablespoons soy sauce.  

Fill a large, heavy-bottomed skillet halfway with canola oil and heat over medium-high heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch until coated completely. Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side. Remove with a slotted spoon to a plate; cook the remaining chicken. 

Pour off all but 2 tablespoons of the oil and return the skillet to medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute. Add the chicken broth mixture to the skillet and bring to a boil. Return the chicken to the skillet with the pasta and heat, tossing, until the pasta and chicken are fully coated and hot. Serve warm.

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