I honestly haven’t had the CPK Kung Pao Spaghetti, so I can’t compare how similar they are, but if it’s as good as this recipe I’ll have to order it next time I’m there. Can’t wait to make this one again.
CPK’s Kung Pao Spaghetti
(Adapted from Damn Delicious)
1 pound spaghetti
2 tablespoons vegetable oil
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1/2 cup dry roasted peanuts
2 green onions, thinly sliced
For the sauce
2/3 cup soy sauce
1/2 cup chicken broth
1/2 cup dry sherry
2 tablespoons red chili paste with garlic, or more, to taste
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons cornstarch
1 tablespoon sesame oil
In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes.
Stir in pasta, chicken, peanuts and green onions.