This creative spin on spaghetti starts off by cooking the chicken to a crisp. Be sure to try this special kung pao chicken spaghetti with your family soon!
- 1 package spaghetti (16 oz)
- 1 pound boneless skinless chicken legs (or tights)
- 2 tablespoons cornstarch
- 5 tablespoons cooking oil
- 3 cloves garlic (sliced)
- 1/2 cup peanuts (unroasted)
- 5 whole red chiles (dried)
- 1 bunch green onion (sliced thinly)
- 3/4 cup chicken stock
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 3 teaspoons chile paste (or Sriracha)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Place the ingredients of the sauce into a saucepan and simmer for 7-10 minutes on low until it coats the back of a spoon, or until it reduces to a thicker sauce (it won't be too thick, but thin enough to coat spaghetti later on). Turn off stove and let it cool down.
- Boil the spaghetti noodles according to package directions. Drain and set aside in a covered pot.
- Cut the chicken into 1/2 in square pieces. Stir together with 2 tbsp cornstarch.
- In a large pan, heat 2 tbsp oil and add the chicken. Cook until golden brown and completely cooked. For chicken breast, about 5 min; for leg meat, about 7-8 minutes on medium.
- Add the sliced garlic and stir in with chicken on low heat for 1 minute.
- Remove the chicken and garlic in a plate.
- In the same pan, add remaining 3 tbsp oil. Toss in the peanuts and stir on medium until they are golden, then remove onto a paper towel lined plate.
- Toss in the dried red chiles and fry on medium until fragrant and slightly dark, about 1 minute. Remove onto same plate as peanuts.
- In this same pan, add the cooked noodles, cooked chicken, peanuts, and red chiles. Pour in the sauce, little by little and toss to mix everything well. You may have some remaining or you may use it up, depending on your preference.
- Sprinkle green onions on top and serve hot.
Tip: Add any veggies you want after stir frying them separately: carrot sticks, broccoli, snap peas, etc.