Kung Pao Spaghetti Recipe
Spaghetti with garlic, scallions, peanuts and hot red chilies. Choice of Chicken, Shrimp or both.
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Ingredients
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Main Ingredients
Kung Pao Sauce
Method
Preparation
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a small bowl, combine soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, water, and sesame oil. Stir well until cornstarch is fully dissolved and sauce is smooth. Set aside.
Stir-Fry
Cook the Chicken and Shrimp
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and cook for 2-3 minutes until lightly browned and cooked through. Add shrimp and cook for another 2-3 minutes until pink and opaque. Remove from the pan and set aside.
Stir-Fry the Aromatics
In the same pan, add the remaining 1 tablespoon of oil. Add the dried red chilies and stir-fry for about 30 seconds until aromatic, being careful not to burn them. Add the minced garlic and the white parts of the chopped scallions and sauté for another 30 seconds.
Combine Ingredients
Return the cooked chicken and shrimp to the pan. Add the cooked spaghetti and pour in the prepared Kung Pao sauce. Toss everything together to coat evenly. Cook for 2-3 minutes until the sauce thickens and the dish is heated through.
Finish the Dish
Add the roasted peanuts and green parts of the scallions. Toss briefly to distribute. Remove from heat and serve hot.
