Welcome
Login / Register

Recipe Of The Day: Copycat Kung Pao Spaghetti | Food Network

Thanks! Share it with your friends!

URL

You disliked this video. Thanks for the feedback!

Sorry, only registred users can create playlists.
URL


Added by Admin in Cooking
17 Views

Description

We've cracked the code on a beloved California Pizza Kitchen dish: Now you can Kung Pao your spaghetti at home in just 30 minutes!

Get the recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/copycat-kung-pao-spaghetti-4614197

Copycat Kung Pao Spaghetti
Recipe courtesy of Food Network Kitchen
Total: 30 min
Active: 30 min
Yield: 4 servings
Level: Easy

Ingredients

Kosher salt
8 ounces spaghetti
Canola oil, for drizzling and frying
1 tablespoon mirin
1/4 cup soy sauce
1 pound chicken tenders, sliced crosswise into 1/2-inch pieces
1/2 cup chicken broth
1/2 cup sweet chili sauce
1 tablespoon sambal
2 teaspoons sherry vinegar
2 teaspoons sesame oil
1/2 cup plus 2 teaspoons cornstarch
1/4 cup dry-roasted peanuts
6 scallions, cut into 1-inch pieces
3 dried chiles de arbol, stemmed and seeded
3 cloves garlic, minced

Directions

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, then drizzle with 2 tablespoons canola oil and toss. Set aside.

Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the chicken pieces and toss to coat.

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

Fill a large, heavy-bottomed skillet halfway with canola oil and heat over medium-high heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch until coated completely. Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side. Remove with a slotted spoon to a plate; cook the remaining chicken.

Pour off all but 2 tablespoons of the oil and return the skillet to medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute. Add the chicken broth mixture to the skillet and bring to a boil. Return the chicken to the skillet with the pasta and heat, tossing, until the pasta and chicken are fully coated and hot. Serve warm.

Copyright 2017 Television Food Network, G.P. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtube
Like Food Network on Facebook: https://www.facebook.com/FoodNetwork
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Food Network on Twitter: https://twitter.com/FoodNetwork
Visit Food Network online: http://www.foodnetwork.com

Post your comment

Sign in or sign up to post comments.

Comments

Be the first to comment

RSS