Make our California Pizza Kitchen Kung Pao Spaghetti with Chicken Recipe at home. With our Secret Restaurant Recipe your Kung Pao Spaghetti will taste just like California Pizza Kitchen.

Photo by Nathalie Cone

California Pizza Kitchen Kung Pao Spaghetti with Chicken

A California Pizza Kitchen Copycat Recipe

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California Pizza Kitchen Kung Pao Spaghetti with Chicken Recipe

Make our California Pizza Kitchen Kung Pao Spaghetti with Chicken Recipe at home. With our Secret Restaurant Recipe your Kung Pao Spaghetti will taste just like California Pizza Kitchen.

Prep Time30 minutes mins

Active Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Lunch, Main Course, Side Dish

Cuisine: American, Chinese

Keyword: California Pizza Kitchen, Chicken Recipe, Pasta, Pasta Dish, Pasta Sauce

Yield: 6 Servings

Ingredients

Kung Pao Sauce

• 1/2 cup 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 Toasted Sesame Oil

Cornstarch Mixture

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

Pasta

• 1 pound Spaghetti
• 1/2 cup + 2 tablespoons Olive Oil
• 1 pound boneless skinless Chicken Breasts, cut in 3/4-inch cubes
• 10 - 15 whole Chinese Dried Red Chili Peppers If you can't find these, the dish is fine, and plenty hot, without them.
• 1 cup Unsalted Dry Roasted Peanuts chopped, if desired
• 1/4 cup minced Garlic
• 3 cups coarsely-chopped Scallions greens and whites

Instructions

Kung Pao Sauce

• Add chicken stock and cornstarch to a medium saucepan. Whisk until cornstarch is fully dissolved.
• Stir in soy sauce, sherry, chili paste, sugar, vinegar and sesame oil.
• Place saucepan over medium-high heat. Bring to a boil. Reduce heat. Simmer until sauce is thick enough to coat the back of a spoon, about 15 to 20 minutes. Remove from heat and set aside.

Egg White-Cornstarch Mixture

• Add egg whites, cornstarch and salt to a small mixing bowl. Whisk until thoroughly blended. Be careful not to beat them into a froth. Set aside.

Pasta and Chicken

• Prepare spaghetti to al dente according to package directions. Drain. Place in a large mixing or serving bowl. Set aside.
• While pasta is cooking or afterwards, pour olive oil into a large nonstick frying pan. Place over high heat and heat for about 1 minute until oil is hot and shimmering.
• Add cut chicken pieces to prepared egg white-cornstarch mixture. Toss to fully coat.
• Carefully add coated chicken to the pan, crowding them together in a single layer.
• 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 Chinese peppers and roasted peanuts into the pan.
• As soon as they darken in color, after no more than 1 minute, stir in garlic and scallions.
• Once the garlic begins to brown, after no more than 30 seconds, add prepared Kung Pao Sauce. Toss and stir to coat the ingredients.
• Add sauce to prepared spaghetti. Toss to mix and coat thoroughly.
• Serve hot, family-style or transfer to individual serving bowls.

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Photo of “California Pizza Kitchen – Kung Pao Spaghetti with Chicken” is by Nathalie Cone and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Nathalie Cone. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.