This is a perfect pasta for people who love spicy food. Be careful not to eat the whole Chinese dried chili peppers.
KUNG PAO SAUCE
- 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
EGG WHITE-CORNSTARCH MIXTURE
- 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
- 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.
This is soooo good! One of my favorite recipes of all time. Even if you don't make the chicken still so good, (sometimes I add mushrooms instead of doing the chicken) And it makes even better leftovers!
This is awesome! Thank you. My hubs and I always order this when we go to CPK. now we don't haver to go there. I'm vegetarian so I used vegetable broth and I aded red bells and carrots.
Wow this was great!!!When I first made it I thought wow too salty but the next day I finished the whole bowl.It tasted way better the next day.I also made kung pao beef and use this sauce recipe for that dish and it was fantastic.I fried beef in chunks then fried celery green peppers garlic mushrooms water chestnuts poured sauce on top then added green onions and peanuts and poured over rice and it was great thank you for a great recipe that I was able to create 2 meals.