Kung Pao Chicken Spaghetti Recipe

This Kung Pao Chicken Spaghetti is deliciously spicy and sweet, a fan favourite and all-time bestseller from California Pizza Kitchen that you can make at home.

This Kung Pao Chicken Spaghetti dish is so satisfying and easy to make; it will wow your family (especially the kids). Plus, it comes together much more quickly than a traditional Italian Spaghetti Bolognese. It’s an original one-of-a-kind dish, so don’t worry about the strange looks you first get when you approach the table with a plateful of spaghetti, noticeably absent of tomato sauce. Once your family digs in, you’ll know what I mean. Give this original dish from our family recipe archives a try; I assure you will love it!

Time Zone

Time is an important fact for cooking. Great timing can make your dish more healthy and tasty. And if you are a new cook or learner, you must be careful with the time.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

kung pao chicken spaghetti recipe

Appliance: Saucepan, Mixing bowlA large nonstick frying pan, Knife, Plate

Yield: 4 Servings. This dish is enough for four adult people, but if you have children, more people can have this dish. Prepare it for your family or if you are heaving group of people at your home without worrying.


Be careful when you are buying the ingredients. It should be fresh and pure. Your dish’s taste mainly depends on them. I suggest you should collect them by yourself.

  • 1 cup chicken stock
  • Two tablespoons cornstarch
  • 3/4 cup soy sauce
  • 1/2 cup sherry
  • Three tablespoons chilli paste with garlic
  • 1/4 cup sugar
  • Two tablespoons red wine vinegar
  • Two tablespoons sesame oil
  • Two egg whites
  • Two tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 lb spaghetti
  • 1/4 cup olive oil
  • 1 lb boneless skinless chicken breast and it is cut in 3/4-inch cubes
  • 10 -15 whole Chinese dried red chilli peppers don’t eat these. They are for colour and heat
  • 1 cup unsalted dry-roasted peanuts
  • 1/4 cup minced garlic
  • 3 cups coarsely-chopped scallions greens and whites

Note: There are many ways from where you can collect your ingredients. You can buy them from super-shop, you can order them from an online shop, or you can grow them on your own. Best way to grow them but you can buy them too. They should be fresh. It doesn’t matter where you get the ingredients, but they must be fresh for a better test.



  1. In a saucepan, whisk together the chicken stock and two tablespoons cornstarch until the cornstarch is fully dissolved.
  2. Stir in the soy sauce, sherry, chilli paste, sugar, red wine vinegar and sesame oil and bring to a boil.
  3. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon (about 20 minutes).


  1. In a mixing bowl, use a whisk to stir together the two egg whites, two tablespoons cornstarch, and 1/2 teaspoon salt until blended but not frothy.


  1. Bring a large pot of salted water to a rapid boil. Add the pasta and cook a minute shy of al dente.
  2. In a large nonstick frying pan over medium-high heat, heat the 1/4 cup olive oil for about 1 minute.
  3. Add the chicken to the Egg White-Cornstarch Mixture and mix.
  4. As carefully as you can, add the chicken and egg white mixture to the pan in one large pancake shape.
  5. Cook until the egg mixture sets.
  6. Using a large spatula, carefully flip it over then with a wooden spoon, gently separate the pieces.
  7. As soon as they darken in colour (about a minute) stir in the garlic and scallions.
  8. Let the garlic and scallions cook for about 30 seconds(do not brown the garlic, it will get bitter) add the Kung Pao Sauce and toss and stir to coat the ingredients.
  9. Add in the cooked and drained pasta and combine with the sauce.
  10. If you pan isn’t big enough, combine them in a big bowl.
  11. Add in the Chinese peppers and roasted peanuts into the bowl.
  12. Top with extra chopped scallions.


Note: Before tossing, I add the peppers in the bowl because the company we had over was sensitive to spice. This kept it at a true mild heat. To kick up the heat on my dish, I took my serving and crushed a couple of the peppers. If you are making it for a group of people who like spice, then with the green onions and garlic add the peppers in.

Nutrition information

When we choose foods for our-self, we would like to choose the nutritious once. They are good for our body, mind and health. This Bourbon Chicken is also a healthy and nutritious dish. The nutrition facts of this dish are:

Amount per serving:

1160 calories, Calories: 1160g, Carbohydrates: 129g, Protein: 57g, Fat: 44g, Saturated Fat: 6g, Cholesterol: 74mg, Sodium: 3243mg, Potassium: 1405mg, Fiber: 9g, Sugar: 22g, Vitamin A: 805g, Vitamin C: 20g, Calcium: 131g, Iron: 5.4g

* An adult healthy person’s Percent Daily Values are based on a 2,000 calorie diet. But it can be may be higher or lower depending on the calorie you needs. Everyone doesn’t need the same calories. To know your calorie, see the doctor and made a list of it.

**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. And remember, if you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Note: Foods are for our health so that we can be healthy and fit. But if you are sick, or on any special meditation or on a diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.

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