Kung Pao Spaghetti Recipe
Total Time: 40 minutes
Cuisine: Asian
Ingredients:
- dry red chilli seeded
- ginger
- spring onion greens
- corn flour
- rice wine vinegar
- spaghetti pasta
- cloves garlic
- dark soy sauce
- white vinegar
- water
- light soy sauce
- sugar
- peanuts (moongphali)
- chicken breasts
- sunflower oil
Instructions:
- To begin making the Kung Pao Spaghetti, wash and pat dry the chicken cubes using a paper towel
- Take a bowl and add chicken cubes, 1 tablespoon cornflour, 2 teaspoon light soy sauce, rice wine, and oil
- Mix everything well and let the chicken marinate for 30 minutes
- Now take another bowl in order to make the sauce
- Add 1
- 5 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, vinegar, water and 1 teaspoon cornflour
- Mix it well and keep it aside
- Next heat up a wok and add one tablespoon of oil and stir-fry the marinated chicken cubes
- Do not overcook them otherwise they will become hard and chewy
- Keep them aside and clean the wok
- Add 2 tablespoon of oil and heat it up
- Add ginger and garlic into the pan and cook for few seconds then add the dry red chillies
- Keep the gas on low
- Once you start getting the aroma of red chilies, add the chicken cubes and give it a good stir
- Next, add the sauce and peanuts into the pan and make sure that chicken pieces are coated with the sauce but cook it on low heat
- After 5 minutes of cooking add the cooked spaghetti, green part of the onions (chopped) and a very little amount of salt
- Cook for few more seconds till the spaghetti is also covered with the sauce but make sure it is not getting too dry
- Serve it hot after garnishing it with some more spring onions
- Serve Kung Pao Spaghetti along with Hoisin Tofu & Mushroom Stir Fry for your weekend dinner