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Kung Pao Spaghetti, just like California Pizza Kitchen

As soon as I seen this recipe, I knew I was going to try it as soon as possible.  Kung Pao Chicken is by far my favorite dish in any Chinese restaurant.  This has all the flavor and style as Kung Pao chicken, but whipped up in a new way on top of spaghetti. If you’d like to do a variation, just substitute 20 or so medium shrimp (peeled and deveined) in place of the chicken.

Kung Pao Spaghetti, just like at California Pizza Kitchen
Kung Pao Spaghetti, just like at California Pizza Kitchen



  • 1 1/2 cups Chicken Stock
  • 2 tablespoons Cornstarch
  • 3/4 cup Soy Sauce
  • 1/2 cup Dry Sherry
  • 3 tablespoons Red Chili Paste with Garlic
  • 1/4 cup Sugar
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons Asian Toasted Sesame Oil


  • 2 Egg Whites
  • 2 tablespoons Cornstarch
  • 1/2 teaspoon Salt


=== PASTA ===

  • 1 pound dry Spaghetti
  • 1/2 cup Olive Oil
  • 1 pound Boneless Skinless Chicken Breasts — cut 3/4″ cubes
  • 20 whole Chinese Dried Red Chili Peppers
  • 1 cup unsalted Roasted Peanuts
  • 1/4 cup minced Garlic
  • 3 cups coarsely-chopped Scallions — greens and whites


To Make the Kung Pao Sauce:

  1. In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch has fully dissolved.
  2. Stir in all the remaining sauce ingredients and bring to a boil over
    medium-high heat.
  3. Reduce the heat and simmer until the sauce is thick
    enough to coat the back of a spoon, 15 to 20 minutes. Set aside.

To Make the Egg White-Cornstarch Mixture:

  1. In a mixing bowl, use a small whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; take care to not beat them into a froth. Set aside.

To Prepare the Pasta:

  1. Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes.


  1. Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute.
  2. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
  3. Stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
  4. When the pasta is ready, drain it well and, in a large mixing or serving
    bowl, toss it thoroughly with the sauce. Serve family-style or transfer
    to individual serving bowls, artfully arranging the chicken, vegetables,
    and peppers.


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