Sunday, October 1, 2017

KUNG PAO CHICKEN SPAGHETTI (California Pizza Kitchen copycat)


1 cup chicken stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup sherry ( subbed chicken stock) 
3 tablespoons chili paste with garlic
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons sesame oil
4 tablespoons cornstarch
2 tablespoon canola oil
2 tablespoon sesame 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) * Used jalapenos
1 tablespoon minced garlic
1 pound spagetti
1 cup unsalted dry roasted peanuts


In a  medium size saucepan, whisk together 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 1 tablespoon sesame oil and bring to a boil.

Reduce  heat and simmer about 20 minutes until the sauce is thick. 

Add cut up chicken  to a large plastic bag with cornstarch . I always make sure the bag is zipped up before shaking to coat the chicken. Cornstarch is not fun to clean up.

Add 2 tablespoons canola oil, 1 tablespoons sesame oil to a large frying pan and heat oil.

Add coated chicken to oil in the frying pan and cook until chicken is browned on both sides. Once cooked remove from pan and set aside.

Cook the jalapeno and garlic in remaining oil. Once cooked set aside.

Bring a large pot of salted water to a rapid boil. Add the pasta and cook for 60 seconds . 

Add  the chicken, garlic,jalapenos and Kung Pao Sauce,  toss and stir to coat all the ingredients.
Add in the cooked and drained pasta and combine.

Garnish with peanuts

Adapted from California Pizza Kitchen: Pasta, Salads, Soups and Sides Cookbook.

* we don't like sherry thus why I used chicken stock

** Chili paste with garlic--this is something I would not buy. I made up my own. Used about 2 tablespoons of tomato paste, added 1 tablespoon of hot chili oil and 1/2 tsp of garlic.


  1. Yum, I wish I was at this dinner. Looks so good and just what I like. Thanks for giving what you used for the chili paste. I wouldn't have this either. This is going on my to try list. Yummy

  2. wow! that does look really good! I do a lot of cooking but have never mastered the art of Chinese/Asian cooking. I'm impressed!

    1. I really haven't mastered it either. There are some things that are easier to get at a restaurant then to make.

      Did you try this-
      It's my go to when London Broil is on sale or I make it for company.

      Thanks for stopping by.

  3. Sounds so delicious! )

    Thanks for joining Cooking and Crafting with J & J!

  4. Your Kung Pao Chicken Spaghetti looks and sounds delicious, Linda! I love how you made the recipe work for you, and shared the tips and tricks you have used. I like it with the spaghetti too. I'd definitely like to make this soon. I know my family will love it. Thank you for sharing, and for being a part of Hearth and Soul. Have a lovely week ahead!