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Kung pao linguini recipe

Plate of kung pao linguine topped with chicken and peanuts
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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.

Ingredients

Units Scale
  • 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)

 

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

Find it online: https://blogchef.net/kung-pao-linguini-recipe/