California Pizza Kitchens Kung Pao Spaghetti Recipes

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COPYCAT KUNG PAO SPAGHETTI



Copycat Kung Pao Spaghetti image

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.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • 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.

CPK'S KUNG PAO SPAGHETTI



CPK's Kung Pao Spaghetti image

A copycat recipe that you can make at home in less than 20 min. And the homemade version tastes 10000x better!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 15

1 pound spaghetti
2 tablespoons vegetable oil
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1/2 cup dry roasted peanuts
2 green onions, thinly sliced
1/2 cup reduced sodium soy sauce
1/2 cup chicken broth
1/2 cup dry sherry
2 tablespoons red chili paste with garlic, or more, to taste
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons cornstarch
1 tablespoon sesame oil

Steps:

  • In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside. Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions. Serve immediately.

CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI



California Pizza Kitchens Kung Pao Spaghetti image

This is a perfect pasta for people who love spicy food. Be careful not to eat the whole Chinese dried chili peppers.

Provided by Sharon123

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

1/2-1 1/2 cup chicken stock or 1/2-1 1/2 cup vegetable 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 toasted sesame oil
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt
1 lb spaghetti
1/2 cup olive oil, plus
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut in 3/4-inch cubes
10 -15 whole chinese dried red chili peppers (don't eat these, they are for color and heat)
1 cup unsalted dry roasted peanuts
1/4 cup minced garlic
3 cups coarsely-chopped scallions, greens and whites

Steps:

  • To Make the Kung Pao Sauce:.
  • In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. 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 Egg White-Cornstarch Mixture:
  • In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.
  • To Prepare the Pasta:.
  • Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
  • Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, 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.
  • Gently 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.
  • 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, arranging the chicken, vegetables, and peppers.

Nutrition Facts : Calories 874.4, Fat 42.4, SaturatedFat 6.1, Cholesterol 49, Sodium 2358.8, Carbohydrate 85.2, Fiber 6.5, Sugar 13.1, Protein 36.8

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