Skip to Content

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:

Please enable JavaScript in your browser to complete this form.

Save this! Share your email to get this recipe in your inbox now.

Subscribe to Blog Chef?

(Makes 4 Servings)

Print
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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Save Recipe
  • Total Time: 30 minutes

Ingredients

Scale
  • 1lb boneless skinless chicken breasts
  • ½ cup cornstarch
  • oil (for deep frying)
  • 1lb uncooked linguini noodles
    Sauce-
  • 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)

 

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.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Margo

Wednesday 6th of November 2013

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.

Em

Tuesday 9th of July 2013

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!

Sally

Saturday 6th of April 2013

Spicy! Use half the red chilie

Em

Wednesday 27th of June 2012

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.

Liz

Thursday 26th of April 2012

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