CPK’s Kung Pao Spaghetti – Homemade in Under 30 Minutes!
If you’re scrolling recipes online right now, unsure about what to eat for dinner tonight, look no further. CPK’s Kung Pao Spaghetti satisfies your craving for Italian and Asian foods in one dish! Sweet and tangy, this pasta bowl is a delicious comfort meal, and it is easy to make in large quantities if needed.
The California Pizza Kitchen menu is full of excellent items, but Kung Pao Spaghetti has got to be my favorite. And my recipe for this restaurant favorite is even better! Best of all, this is the perfect dinner if you’re in a pinch. The entire cooking process takes under 30 minutes!
Add-Ins and Variations
Though many are skeptical when I tell them how much I love this dish, Kung Pao Spaghetti deserves all the rave. If you are hesitant about combining spaghetti noodles with Asian sauces and flavoring, trust me: it works! But if you need to add some of your favorite additions to feel better about the flavors, feel free to do so. I even have some suggestions for you!
If you want some more veggies on your plate, you can add any number of greens to the mixture. Green beans, broccoli, asparagus, and snap peas add excellent flavor and texture to Kung Pao Spaghetti! You can also add mushrooms or peppers. And if you prefer steak instead of chicken, swap it out with no other necessary changes. You can even make this dish vegetarian if desired, tofu is a great option.
Tips for Cooking
This CPK Kung Pao Spaghetti recipe is mouthwatering, so make sure you’re completing each step correctly. I also have some tips for the cooking process to ensure that your pasta dish turns out even better than the restaurant version:
- This dish is the perfect balance of sweet and spicy. However, if you prefer one over the other, you can add more soy sauce or chilis to achieve a sweeter or spicier bowl, respectively.
- Make sure you closely follow the boiling time for whatever spaghetti noodles you have. Though it seems simple, having the perfect al dente noodle is key!
- Evenly chop ingredients like garlic and ginger if you want a perfectly balanced meal in terms of flavor. You should also carefully measure each liquid, as a slight mishap can result in dry or overly wet noodles!
- Before you ladle a big bowl of Kung Pao Spaghetti for yourself, make sure to taste test the dish! If you need to add certain flavors or seasoning, such as garlic, ginger, or peanuts, it’s better to know before you turn off the stove and sit down for dinner.
CPK Kung Pao Chicken
Ingredients
- 1 tsp whole Sichuan peppercorns
- 8 oz spaghetti (4 servings)
- 2 tbsp vegetable oil
- 3 garlic cloves (minced)
- 1 tbsp minced ginger
- 1 small onion (diced)
- 4-8 dried chillis (roughly chopped)
- 1 lb chicken thighs
- 1/2 bunch of scallions
- 2 tbsp roughly chopped roasted peanuts
Kung Pao Sauce
- 1/2 cup chicken stock
- 1/4 cup light soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp sugar
- 2 tsp dark soy sauce
- 1 tsp sesame oil
- 2 tsp cornstarch
Instructions
- Toast the Sichuan peppercorns in a pan, and when the aromas are released, use a mortar and pestle and grind into a powder.
- Heat the oil in a pan on high heat.
- Pro Tip: If you’re cooking in a wok, make sure they pan is well seasoned with an even coating of oil and it’s heated on very high heat. It will start smoking an will look slightly alarming but as soon food hits the pan the smoke calms down. You want to make sure to constantly stir so nothing sticks to the pan. My wok is carbon coated and starts to turn to a blue/ silver hue when it’s adequately heated.
- Add the garlic, ginger and onion. Fry until onions are translucent. Then add in the chicken and dried chilies. Fry until chicken is completely cooked through.
- Add the sauce and the cooked spaghetti. Keep tossing until sauce has darkened and thickened. Add in the ground Sichuan, green onions, and chopped peanuts at the very end and serve immediately.
