We almost feel like our words can’t do Kitchen Kung Pao Spaghetti justice. Don’t these images just make your mouth start to water instantly?! Mmm, and that noodle twirl has us going wild. Nothing beats a little bit of Asian cuisine at home. A big bowl of bouncy noodles piled with the sweet and slightly spicy chicken, plus all the delicious add-ins to achieve the perfect flavor and crunch really makes us yell, “YUM.” We know your taste buds can hardly contain themselves right now, so we’ll stop talking so you can go enjoy Kitchen Kung Pao Spaghetti in real life. Spoiler alert, it tastes even better than it looks!
Ingredients
- 8 ounces spaghetti
- canola oil, to taste
- 1 tablespoon mirin
- 1/4 cup soy sauce, divided
- 1 pound chicken tenders, sliced crosswise into 1/2-inch-thick pieces
- 1/2 cup chicken broth
- 1/2 cup sweet chili sauce
- 1 tablespoon sambal
- 2 teaspoons sherry vinegar
- 2 teaspoons sesame oil
- 1/2 cup plus 2 teaspoons cornstarch, divided
- 1/4 cup dry-roasted peanuts
- 6 scallions, cut into 1-inch pieces
- 3 dried chiles de arbol, stemmed and seeded
- 3 cloves garlic, minced
Directions
Step 1 –In a pot of salted boiling water, cook the spaghetti to al dente, according to the package directions. Drain the pasta.
Step 2 –Return the cooked spaghetti to the pot and drizzle with the canola oil. Toss to coat.
Step 3 –In a large bowl, add the mirin and 2 tablespoons of the soy sauce and whisk to combine.
Step 4 –Add the chicken pieces to the soy sauce mixture and toss to coat.
Step 5 –In a separate bowl, whisk the chicken broth, the chili sauce, the sambal, the vinegar, the sesame oil, 2 teaspoons of the cornstarch, and the remaining soy sauce.
Step 6 –Fill a large, heavy-bottomed skillet halfway with the canola oil, then heat it over medium-high heat until shimmering but not smoking.
Step 7 –Toss the coated chicken pieces with the remaining cornstarch until coated completely.
Step 8 –Add the coated chicken pieces to the hot oil, in batches, and cook until they reach an internal temperature of 165 degrees F and turn golden-brown, about 1 minute per side. Use a slotted spoon to transfer the meat to a plate and repeat with the remaining chicken pieces.
Step 9 –Pour off all but 2 tablespoons of the oil and return the skillet to the stovetop over medium-high heat.
Step 10 –Add the peanuts to the oil and cook until they are toasted and dark brown, about 1 minute.
Step 11 –Add the scallions, the chiles, and the garlic to the peanuts and cook, stirring constantly, until they are lightly toasted, about 1 minute.
Step 12 –Add the chicken broth mixture to the skillet and bring to a boil.
Step 13 –Add the cooked chicken pieces and the cooked spaghetti to the peanut mixture and cook, while tossing, until the noodles and the chicken pieces are fully coated and hot.
Step 14 –Serve.
