Kung pao linguini recipe

Updated on September 29th, 2025

One of the most exciting ways to enjoy noodles is with this kung pao linguini recipe. It combines the bold flavors of kung pao chicken with pasta for a dish that’s both comforting and packed with spice. The chicken is coated in cornstarch and fried until crisp, then tossed with linguini and a sauce made with soy sauce, chili paste, garlic, and vinegar. Every bite has the perfect balance of savory, spicy, and slightly tangy flavors that make this recipe stand out.

Why this recipe works

• East-meets-West fusion: Combining kung pao flavors with linguini noodles creates a fun fusion dish that feels both familiar and unique at the same time.
• Flavor-packed sauce: The blend of soy sauce, chili paste, garlic, and vinegar creates a bold, spicy, and tangy sauce that coats everything beautifully.
• Crispy chicken: Tossing the chicken in cornstarch before frying gives it a crunchy texture that holds up well against the rich sauce.
• Nutty crunch: Roasted peanuts add an extra layer of flavor and texture, giving every bite a little crunch to contrast the noodles.
• Crowd favorite: The mix of noodles, chicken, and sauce makes this a dish that’s filling, flavorful, and sure to please at the table.

Serving suggestions

• Classic option: Serve this kung pao linguini recipe with steamed dumplings or egg rolls for a complete Chinese-inspired dinner at home.
• Vegetable boost: Toss in bell peppers, zucchini, or snap peas with the noodles to add more freshness, crunch, and color to the dish.
• Family dinner: Make a double batch and serve family-style, letting everyone scoop noodles, chicken, and sauce right from the same bowl.
• Party idea: Offer smaller portions in cups or bowls at gatherings to create a fun appetizer that still packs full kung pao flavor.
• Comfort meal: Pair with a light cucumber salad or Asian slaw to balance the heat of the sauce with something cool and refreshing.

Kung pao linguini recipe

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Try this Kung Pao linguini recipe for an easy Asian-inspired meal. Crispy chicken, rich sauce, and noodles make it a weeknight favorite.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1lb boneless skinless chicken breasts
• 1/2 cup cornstarch
• oil (for deep frying)
• 1lb uncooked linguini noodles

Sauce-

• 1/2 cup chicken broth
• 2 tablespoons cornstarch
• 3/4 cup soy sauce
• 1/2 cup dry sherry
• 3 tablespoons red chili paste with garlic
• A 1/4 cup of sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon sesame oil
• 1/4 cup garlic (minced)
• 1 cup dry roasted peanuts
• 1 cup dry roasted peanuts
• 1 cup green onions (sliced)

 

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Instructions

1.  Bring a large pot of salted water to a boil, add the linguini and cook according to package directions. When linguini has finished cooking drain and set aside.
2. While noodles are cooking, toss cut up chicken pieces with a ½ cup of cornstarch until evenly coated.  Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
3. In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
4.  Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
5. In a serving bowl add the cooked linguini and chicken bits. Add the kung pao sauce mixture.  Add green onions and toss everything together.

Nutrition

• Serving Size:
• Calories: 822
• Sugar: 16.1 g
• Sodium: 1087.2 mg
• Fat: 31.3 g
• Carbohydrates: 97.7 g
• Protein: 38.7 g
• Cholesterol: 55.6 mg