Kung Pao Chicken Pasta

By Food Fusion · 45 min

Ingredients

Instructions

1. Add the salt to boiling water, then add the spaghetti and boil until about 90% cooked, a little less than the package says. Drain, rinse with cold water, spread out right away, drizzle with oil and toss.
2. Cut the chicken into thin strips and put in a bowl. Add the soy sauce, oyster sauce, vinegar, salt, garlic powder, paprika, black pepper, baking soda and cornflour and mix well. Cover and marinate for 15 to 20 minutes.
3. Cut the onion, capsicum and spring onion greens into thin strips and set aside.
4. Heat the oil in a wok. Add the marinated chicken and cook on high heat for 5 to 6 minutes.
5. Add the onion and capsicum, stir and cook on high heat for 30 to 40 seconds.
6. In a jug, combine the chicken stock, soy sauce, oyster sauce, dark soy sauce, vinegar, sesame oil, crushed black pepper, salt, caster sugar and cornflour and whisk well. Set the sauce aside.
7. Heat the oil in a wok. Fry the peanuts on low heat until golden and crisp, then remove and set aside.
8. In the same oil, sauté the garlic and ginger until fragrant.
9. Add the dried red chillies and fry on low heat for 2 to 3 minutes, until light golden and crisp.
10. Add the Kung Pao sauce and cook on medium heat for 3 to 4 minutes, until it slightly thickens.
11. Add the boiled spaghetti, then the cooked chicken and vegetables, the fried peanuts, spring onion and sesame seeds. Toss well and serve.

Summarized from Food Fusion's video. Watch it for the details.

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