Home » Recipes » Chicken » Kung Pao Linguini Recipe

Kung Pao Linguini Recipe

If you enjoy a spicy Chinese pasha dish, this recipe is perfect for you. Kung Pao Linguini combines kung pao chicken with noodles. This is apparently a copy cat recipe for California Pizza Kitchens Kung Pao spaghetti. We do not have a California Pizza kitchen around here so I am not aware what this dish tastes like there. I did make some modifications to the original recipe though. I rolled the chicken bits in cornstarch and then deep fried them. I also left out the dried red chili peppers. The best part about this recipe is the sauce. The sauce combines ingredients such as soy sauce, chicken broth, chili paste, red wine vinegar, and garlic. Enjoy.

Cooking Instructions:

(Makes 4 Servings)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kung Pao Linguini Recipe

  • Author: Bobby
  • Total Time: 30 minutes


  • 1lb boneless skinless chicken breasts
  • ½ cup cornstarch
  • oil (for deep frying)
  • 1lb uncooked linguini noodles
  • ½ cup chicken broth
  • 2 tablespoons cornstarch
  • ¾ cup soy sauce
  • ½ cup dry sherry
  • 3 tablespoons red chili paste with garlic
  • A ¼ cup of sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sesame oil
  • ¼ cup garlic (minced)
  • 1 cup dry roasted peanuts
  • 1 cup dry roasted peanuts
  • 1 cup green onions (sliced)



  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.


  1. shady says:

    hi there bobby, can you please suggest a non-alcoholic substitute for the cherry? thanks for the recipe looks easy and delicious (as they all do…)

  2. Kathy says:

    I made this today, and I got two thumbs up from everyone! I left out the chicken and chicken broth (used water instead) because I’m a pescetarian, but it was delicious! Definitely something I’d make again :]

  3. Liz says:

    This sounds amazing – I may have to do an “inspired by” blog post next week about this because it looks just delicious!

  4. Em says:

    Delicious! Tastes just as good over rice. My daughter is allergic to nuts so I used water chestnuts instead. Not quite as good as peanuts but it gave it the crunch it needed.

  5. Em says:

    made this many times, delicious! Very spicy if you use all the chili, I use maybe half a tsp. I also add water chestnuts and substitute diluted white or rice vinegar for the sherry ( 1/2 vinegar, 1/2 water). You can also make it in the crockpot, just put everything (except for peanuts and gr onions and noodles) in after you fry the chicken and cook on low 6-8 or high 3-4. Yum! Ty for recipe!

  6. Margo says:

    Made this last night my family LOVED it, a real keeper. I did not mix the pasta with meat and sauce and everyone added the amount of nuts they wanted.

Leave a Reply

Your email address will not be published.

Recipe rating