CPK Kung Pao Chicken
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.
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.
Notes
Although fresh ingredients are always best for taste and leftovers, this dish allows for a bit of leeway. You're good to go as long as your garlic, onion, chilis, scallions, and chicken thighs are fresh grocery items! Many other ingredients in this dish last a while in the fridge or pantry.