Kung Pao Spaghetti
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 755, total fat 30 G., saturated fats 5 G., proteins 30 G., carbohydrates 88 G., fiber 7 G., cholesterol 47 mg, sodium 1922 mg, sugar 7 G.
Calories 755, total fat 30 G., saturated fats 5 G., proteins 30 G., carbohydrates 88 G., fiber 7 G., cholesterol 47 mg, sodium 1922 mg, sugar 7 G.
Kung Pao spaghetti is one of the most popular dishes at the popular American restaurant chain California Pizza Kitchen. This recipe reveals the secret to making Kung Pao spaghetti in just half an hour, allowing you to enjoy a delicious restaurant-style meal. Tender pieces of crispy fried chicken breast are tossed in a sweet and spicy sauce with cooked spaghetti and roasted peanuts. Unlike the restaurant version, your dish will have more chicken!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g spaghetti
- Rapeseed oil (canola) as needed
- 1 tbsp. l. Mirina (rice wine)
- 1/4 cup soy sauce
- 450 g chicken fingers, cut into 1 cm pieces.
- 0.5 cup chicken broth
- 0.5 cup sweet chili sauce
- 1 tbsp sambal-olek sauce
- 2 tsp sherry vinegar
- 2 tsp. sesame oil
- 0.5 cup + 2 teaspoons cornstarch
- 1/4 cup dry-roasted peanuts
- 6 green onions, cut into 2cm pieces.
- 3 dried Arbol chili peppers, stems and seeds removed (optional)
- 3 cloves garlic, crushed
We recommend
Recipes with similar ingredients: chicken nuggets, pasta, chili sauce, sambal olek, sesame oil, sherry vinegar, mirin (rice wine), starch, pepper de arbol, green onions, Peanut
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain, then drizzle the pasta with 2 tablespoons of canola oil and toss. Set aside.
- Meanwhile, in a large bowl, combine the mirin with 2 tablespoons of soy sauce. Add the chicken pieces and toss to coat.
- In a separate bowl, combine the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons cornstarch, and the remaining 2 tablespoons soy sauce.
- Half fill a large heavy-bottomed skillet with canola oil and heat over medium heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch to coat completely. Add a few chicken pieces to the hot oil and fry until golden brown, about 1 minute per side. Transfer to a plate with a slotted spoon; fry the remaining chicken.
- Pour out almost all the oil from the skillet, reserving only 2 tablespoons, and return the skillet to medium-high heat. Add the peanuts and cook until dark brown, about 1 minute. Add the green onions, chili pepper, and garlic and cook, stirring constantly, for about 1 minute. Add the chicken broth and spice mixture to the skillet and bring to a simmer. Return the chicken to the skillet along with the pasta and stir until the pasta and chicken are heated through. Serve immediately.
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