KUNG PAO SPAGHETTI CPK RECIPES

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CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI RECIPE - FOOD.COM



California Pizza Kitchens Kung Pao Spaghetti Recipe - Food.com image

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

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

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, FatContent 42.4, SaturatedFatContent 6.1, CholesterolContent 49, SodiumContent 2358.8, CarbohydrateContent 85.2, FiberContent 6.5, SugarContent 13.1, ProteinContent 36.8

COPYCAT KUNG PAO CHICKEN SPAGHETTI RECIPE - RECIPES.NET



Copycat Kung Pao Chicken Spaghetti Recipe - Recipes.net image

Kung pao chicken, a Chinese takeaway favorite, and spaghetti come together beautifully in this copycat recipe that you can easily make at home.

Provided by Carla Duncan

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 18

1 cup chicken stock
2 tbsp cornstarch
¾ cup soy sauce
½ cup sherry
3 tbsp chili paste with garlic
¼ cup sugar
2 tbsp red wine vinegar
2 tbsp sesame oil
2 egg whites
2 tbsp cornstarch
½ tsp salt
1 lb spaghetti
¼ cup olive oil
1 lb boneless skinless, cut in ¾-inch cubes chicken breast
15 for color and heat only whole Chinese dried red chili peppers
1 cup unsalted dry roasted peanuts
¼ cup minced garlic
3 cups coarsely-chopped, greens and whites Scallions

Steps:

  • In a saucepan, whisk together the chicken stock and 2 tablespoons cornstarch until the cornstarch is fully dissolved.
  • Stir in the soy sauce, sherry, chili paste, sugar, red wine vinegar and sesame oil and bring to a boil.
  • Reduce the heat and simmer for about 20 minutes or until the sauce is thick enough to coat the back of a spoon.
  • In a mixing bowl, use a whisk to stir together the 2 egg whites, 2 tablespoons cornstarch, and ½ teaspoon salt until blended but not frothy.
  • Bring a large pot of salted water to a rapid boil. Add the pasta and cook a minute shy of al dente.
  • In a large nonstick frying pan over medium-high heat, heat the ¼ cup olive oil for about 1 minute.
  • Add the chicken to the Egg White-Cornstarch Mixture and mix.
  • Add the chicken and egg white mixture very carefully to the pan in one large pancake shape.
  • Cook until the egg mixture sets.
  • Using a large spatula, carefully flip it over then with a wooden spoon, gently separate the pieces.
  • As soon as they darken in color (about a minute) stir in the garlic and scallions.
  • Let the garlic and scallions cook for about 30 seconds (do not brown the garlic, it will get bitter). Add the Kung Pao Sauce and toss and stir to coat the ingredients.
  • Add in the cooked and drained pasta and combine with the sauce.
  • If your pan isn’t big enough, combine them in a big bowl.
  • Add in the Chinese peppers and roasted peanuts into the bowl.
  • Top with extra chopped scallions.

Nutrition Facts : CarbohydrateContent 140.08g, CholesterolContent 74.37mg, FatContent 52.49g, FiberContent 11.92g, ProteinContent 59.91g, SaturatedFatContent 8.79g, ServingSize 4.00 , SodiumContent 2,853.18mg, SugarContent 0.00, UnsaturatedFatContent 26.49g

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CALIFORNIA PIZZA KITCHEN'S KUNG PAO SPAGHETTI
To Make the Kung Pao Sauce In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch has 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.
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