Cooking Lesson #134 CPK Kung Pao Spaghetti Hack

Kung Pao Spaghetti

How you doin’? One of things I miss the most during this pandemic is eating out at restaurants. I like all kinds of restaurants. California Pizza Kitchen has two menu choices that I used to go back for at least once a week—Thai Crunch Salad and Kung Pao Spaghetti.
 
It might seem kind of funny, but I will order either one of these two off the menu before I would order a pizza. The good news is, I think we finally cracked the code on a beloved California Pizza Kitchen dish: Now you can kung pao your spaghetti and eat it too in under an hour.  This recipe had all the essential ingredients that make this the perfect hybrid kung pao dish--tender chunks of stir-fried chicken are tossed with pasta, lots of toasted peanuts and a piquant sweet-and-spicy sauce.
 
Prep time:  30 min
Cook time:  30 min
Yield:  4 servings 
 
Ingredients
1 tablespoon kosher salt
8 ounces spaghetti
1/2 cup peanut oil, for drizzling and frying
1 tablespoon mirin (Japanese sweet rice cooking wine)
1/4 cup low sodium soy sauce
1-pound chicken tenders, sliced crosswise into 1/2-inch pieces (you can also use chopped thighs if dark meat is preferred)
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
1/2 cup dry-roasted peanuts
6 scallions, cut into 1-inch pieces
3 dried chiles de arbol, stemmed and seeded
3 cloves garlic, minced
1/2 cup mushrooms (optional)
 
Directions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions—10 to 11 minutes.
2. Drain the spaghetti and drizzle with 2 tablespoons of peanut oil and toss. Set aside.
3. Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the raw chicken pieces and toss to coat. Set aside. 
4. 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. Make sure to whisk in the cornstarch well. 
5. In a heavy bottom skillet, add a couple of tablespoons of peanut oil. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Remove them with a slotted spoon to a paper towel lined plate.
6. Toss the marinated raw chicken with the remaining 1/2 cup cornstarch until coated completely. Discard the marinade.
7. In the same heavy-bottomed skillet, fill halfway with peanut oil and heat over medium-high heat until shimmering but not smoking (350⁰F). Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute or so per side. Remove with a slotted spoon to a paper towel lined plate; cook the remaining chicken in batches.
8. Pour off all but 2 tablespoons of the oil and wipe it clean with a paper towel.
9. Return the skillet to medium-high heat. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute.
10. Add the chicken broth mixture to the skillet and bring to a boil.
11. Return the cooked chicken to the skillet with the peanuts and pasta to heat; toss until the pasta and chicken are fully coated and hot.
12. Serve warm.

ChefSecret:  

• If I have other extra vegetables in the refrigerator, I will dice carrots and celery and sometimes add sliced mushrooms.
• This recipe is set for a moderate heat/spice level. If you want it hotter add more chiles.
• The sauce on this recipe is also great for any stir-fry dish when you want it hot and spicy.

Covid-19 Quip of the Day:  Some sage advice—every few days or so try on your jeans just to make sure they still fit. The pajamas you’ve been wearing for the last two weeks will have you believe that all is well in the kingdom—it probably isn’t.
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