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Kung Pao Chicken Spaghetti is deliciously spicy and sweet, a fan favored and all time greatest seller from California Pizza Kitchen that you can make at residence.
Kung Pao Chicken Spaghetti from California Pizza Kitchen is my go to each and every time we go there for dinner (this is quite typically you guys, it is just down the street!).
This deliciously spicy and sweet recipe from the California Pizza Kitchen Pastas Cookbook is a fan favored and all time greatest vendor that you can make at property and with my changes enjoy it with about half the calories and ALL the taste!
Confident it takes a number of extra bowls and about thirty minutes of prep before you even start cooking, but it is worthy of true hero status. I’d like to nominate myself as a hero also, since I took the recipe and shaved off about half the fat and no one noticed a bit of difference!
This recipe is almost verbatim the recipe in the book so it is actually authentic. The major variations are in the amount of body fat utilized. It is scary that they want you to include more than double the sum I employed (not just add it to fry one thing, but add it in and hold it in completely!
Sorry CPK I love you and all but I am not about to include 1/two a cup of oil to this dish. Then I can’t make it component of my weekly rotation!
To Make the Kung Pao Sauce:
In a saucepan, whisk collectively the chicken stock and two tablespoons cornstarch until finally the cornstarch is entirely dissolved. Stir in the soy sauce, sherry, chili paste, sugar, red wine vinegar and sesame oil and carry to a boil. Decrease the heat and simmer until finally the sauce is thick enough to coat the back of a spoon (about 20 minutes).
Some tips and tricks for this Kung Pao Chicken Spaghetti:
- Swap it out for shrimp, tofu or pork.
- Roast off some zucchini and eggplant and toss them in for a entirely various vegetarian different.
- If you want to go actually vegetarian, swap out the chicken stock for vegetable stock.
- If you’d like to lighten it up even more include in two spiralized zucchinis. You won’t discover the taste difference but you’ll reduce the calories substantially per serving.
- Make the sauce ahead of time and the dish will consider way less time in the future. I make a quadruple recipe and freeze the other portions in flattened ziploc bags until I’m ready to make an additional batch.
Looking for far more Asian recipes?
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Resources Used in the creating of this Kung Pao Chicken Spaghetti:
Soy Sauce: Practically nothing much to say here except Kikkoman has the ideal flavor overall and I constantly advise lowered sodium.
Wok: The ideal way to cook rapidly and more than large heat for Asian dishes, this wok is the best stir fry pan.
Sesame Oil: The taste of sesame oil in this dish is unmistakeable and not genuinely ready to be substituted. Some Asian grocery retailers will try out and sell significantly less expensive choices that aren’t actually sesame oil, so just be sure the 1 you’re getting is authentic sesame oil.
Chinese Dried Chili Peppers: These add a ton of taste, just don’t eat them! You add them towards the finish of the cooking time and they add a nice lower heat to the dish.