Copycat Kung Pao Spaghetti

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Are you a fan of both Chinese and Italian cuisine? If so, you're in for a treat!

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Copycat Kung Pao Spaghetti
Prep
30 min
Cook
30 min
Total
30 min
Servings
4

Method

  1. In a large pot, bring salted water to a boil.

  2. Cook the spaghetti according to the instructions on the package.

  3. Drain the spaghetti and drizzle with 2 tablespoons of canola oil. Toss to coat and set aside.

  4. In a large bowl, whisk together mirin and 2 tablespoons of soy sauce.

  5. Add the chicken pieces to the bowl and toss to coat.

  6. In a separate bowl, whisk together chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of cornstarch, and the remaining 2 tablespoons of soy sauce.

  7. Fill a large skillet halfway with canola oil and heat over medium-high heat until shimmering.

  8. Coat the chicken with the remaining 1/2 cup of cornstarch.

  9. Add the coated chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side.

  10. Remove the cooked chicken with a slotted spoon and place it on a plate. Cook the remaining chicken in the same way.

  11. Pour off all but 2 tablespoons of the oil from the skillet and return it to medium-high heat.

  12. Add peanuts to the skillet and cook until toasted to a dark brown, about 1 minute.

  13. Add scallions, chiles, and garlic to the skillet and cook, stirring constantly, until lightly toasted, about 1 minute.

  14. Pour the

About this recipe

Copycat Kung Pao Spaghetti: A Spicy Twist on an Italian Classic

Are you a fan of both Chinese and Italian cuisine? If so, you're in for a treat! Imagine the bold flavors of Kung Pao Chicken combined with the comforting goodness of spaghetti. Yes, you read that right - Copycat Kung Pao Spaghetti is here to tantalize your taste buds and take your culinary adventures to a whole new level.

A Fusion of Flavors

Picture this: tender strands of al dente spaghetti tossed in a savory, spicy sauce, loaded with crunchy peanuts, crisp bell peppers, and succulent pieces of chicken. Each bite is a harmonious blend of contrasting textures and flavors, creating a symphony of taste sensations in your mouth.

Just like a skilled conductor, the Kung Pao sauce orchestrates the flavors, bringing out the best in each ingredient. It's a delicious balance of sweet, tangy, and spicy notes, with a hint of umami that keeps you coming back for more.

The Secret Ingredient

One of the key elements that sets Copycat Kung Pao Spaghetti apart is the use of Szechuan peppercorns. These little wonders add a unique numbing sensation to the dish, which complements the fiery heat of the chili peppers. It's an experience that's hard to describe but impossible to forget.

If you're new to Szechuan peppercorns, think of them as the spice equivalent of a roller coaster ride. They take your taste buds on a thrilling journey, tingling and tickling your senses, making each mouthful an adventure.

Taking It to the Next Level

If you're feeling adventurous, why not add a few extra ingredients to elevate your Copycat Kung Pao Spaghetti to new heights? Consider incorporating some thinly sliced shiitake mushrooms for an earthy, umami-rich flavor. Or perhaps a handful of fresh cilantro to add a touch of freshness and brightness.

And let's not forget about customization. Are you a fan of extra heat? Go ahead and throw in some extra dried chili flakes or even a splash of Sriracha. Prefer a vegetarian version? Swap the chicken for tofu or your favorite meat substitute. The possibilities are endless, and the choice is yours.

The Perfect Pairing

Copycat Kung Pao Spaghetti is a dish that demands a beverage that can stand up to its bold flavors. A chilled glass of Riesling or a hoppy IPA can provide the perfect contrast, balancing the heat and enhancing the overall dining experience.

So, the next time you're craving both Chinese and Italian cuisine, why not give Copycat Kung Pao Spaghetti a try? It's a culinary adventure that will transport your taste buds to new horizons, leaving you craving for more.

In Conclusion

Copycat Kung Pao Spaghetti is a delightful fusion of Chinese and Italian flavors, bringing together the best of both worlds. With its bold and spicy profile, it's a dish that will satisfy your cravings for something unique and exciting. So why not embark on a culinary adventure and give it a try? Your taste buds will thank you.

Frequently asked questions

. Can I make Copycat Kung Pao Spaghetti vegetarian-friendly?

Absolutely! Simply substitute the chicken with tofu or your preferred meat substitute for a delicious vegetarian version of this dish.

. Is Copycat Kung Pao Spaghetti very spicy?

The level of spiciness can be adjusted to your preference. Feel free to add more or less chili peppers and dried chili flakes to suit your taste.

. Where can I find Szechuan peppercorns?

You can find Szechuan peppercorns in most Asian grocery stores or online. They add a unique flavor and numbing sensation to the dish.

. Can I use other types of pasta instead of spaghetti?

Yes, you can! While spaghetti works beautifully in this dish, feel free to experiment with other pasta shapes like linguine or fettuccine.

. Can I make Copycat Kung Pao Spaghetti gluten-free?

Absolutely! Just use gluten-free spaghetti or any other gluten-free pasta of your choice. Ensure that all other ingredients are also gluten-free.

. How long does it take to make Copycat Kung Pao Spaghetti?

On average, it takes about 30 minutes to prepare Copycat Kung Pao Spaghetti from start to finish, making it a great option for a quick and satisfying meal.

. Can I make Copycat Kung Pao Spaghetti ahead of time?

While it's best enjoyed fresh, you can make the sauce in advance and store it in the refrigerator for up to 3 days. Cook the spaghetti when ready to serve for optimal taste and texture.

. Can I freeze Copycat Kung Pao Spaghetti?

It's not recommended to freeze Copycat Kung Pao Spaghetti as the texture of the spaghetti may become mushy after thawing. It's best to enjoy it fresh.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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