California Pizza Kitchens Kung Pao Spaghetti

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This is a perfect pasta for people who love spicy food. Be careful not to eat the whole chinese dried chili peppers.

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Steps

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To make the kung pao sauce:.

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In a medium saucepan , whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved.

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Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat.

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Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon , 15 to 20 minutes.

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Set aside.

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To make egg white-cornstarch mixture:.

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In a mixing bowl , use a whisk to stir together the egg whites , cornstarch , and salt until thoroughly blended.

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Be careful not to beat them into a froth.

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Set aside.

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To prepare the pasta:.

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Bring a large pot of salted water to a rapid boil.

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Add the pasta and cook until al dente , 8 to 10 minutes.

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Meanwhile , in a large nonstick frying pan over high heat , heat the olive oil for about 1 minute.

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Add the chicken pieces to the egg white-cornstarch mixture and toss to coat them.

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Taking care to avoid splattering , add the coated chicken to the pan and cook like a solid pancake until the egg mixture .

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Ingredients

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chicken stock, cornstarch, soy sauce, dry sherry, chili paste with garlic, sugar, red wine vinegar, toasted sesame oil, egg whites, salt, spaghetti, olive oil, boneless skinless chicken breast, dried red chili peppers, unsalted dry roasted peanuts, garlic, scallions