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.

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.

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.