Best 2 Copycat Kung Pao Spaghetti Recipes

Tantalize your taste buds with our delightful copycat Kung Pao Spaghetti, a dish that harmoniously blends the flavors of East and West. Inspired by the classic Chinese dish Kung Pao chicken, this innovative recipe transforms spaghetti into a tantalizing culinary masterpiece. Succulent shrimp and tender chicken marinate in a savory sauce made from soy sauce, rice vinegar, and sesame oil, infusing them with umami-rich goodness. Colorful bell peppers, crisp peanuts, and aromatic green onions add vibrant textures and flavors, while a touch of honey lends a subtle sweetness. This delectable dish is sure to be a hit at your next dinner party or family gathering.

But that's not all! This article also features a tempting collection of additional recipes that will satisfy any palate. Treat yourself to the irresistible Copycat Olive Garden Alfredo Sauce, a creamy and cheesy sauce that perfectly coats your favorite pasta. Indulge in the comforting goodness of our Copycat Panera Broccoli Cheddar Soup, a hearty and flavorful soup that's perfect for a cozy lunch or dinner. And for a light and refreshing option, try our Copycat Chick-fil-A Sauce, a tangy and slightly sweet sauce that adds a delicious touch to your favorite chicken dishes. With such a diverse selection of recipes, you're sure to find something to satisfy your cravings.

Let's cook with our recipes!

CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI

California Pizza Kitchens Kung Pao Spaghetti image

This is a perfect pasta for people who love spicy food. Be careful not to eat the whole Chinese dried chili peppers.

Provided by Sharon123

Categories Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 874.4, Fat 42.4, SaturatedFat 6.1, Cholesterol 49, Sodium 2358.8, Carbohydrate 85.2, Fiber 6.5, Sugar 13.1, Protein 36.8

CPK'S KUNG PAO SPAGHETTI

CPK's Kung Pao Spaghetti image

A copycat recipe that you can make at home in less than 20 min. And the homemade version tastes 10000x better!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 15

Ingredients

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
1/2 cup reduced sodium 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

Steps:

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. Serve immediately.

Tips:

To make the spaghetti more flavorful, use a high-quality olive oil and freshly grated Parmesan cheese.
If you don't have any bell peppers on hand, you can use other vegetables such as broccoli, carrots, or zucchini.
Feel free to adjust the amount of chili flakes or Sriracha sauce to taste. If you like your food spicy, add more; if you prefer it milder, use less.
If you don't have any roasted peanuts on hand, you can toast them yourself. Simply spread the peanuts on a baking sheet and bake them at 350 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.
This dish is best served immediately after it is made. However, if you need to make it ahead of time, you can store it in the refrigerator for up to 3 days.

Conclusion:

This Kung Pao Spaghetti is a quick and easy weeknight meal that is sure to please the whole family. It is packed with flavor and made with simple ingredients that you probably already have on hand. So next time you're looking for a delicious and satisfying pasta dish, give this Kung Pao Spaghetti a try!