Zune coming :: home :: The forgotten
* Kung Pao Spaghetti *
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Just snagging this from the internet so I have it for future home iron chef boughts: Kung Pao Spaghetti
Kung Pao Spaghetti
Kung Pao Sauce
3/4 cups chicken broth
1 tablespoon corn starch
6 tablespoons soy sauce
1/4 cup dry sherry
1 1/2 tablespoons red chili paste with garlic
2 tablespoons sugar
1 tablespoon red wine vinegar
2 tablespoons Asian toasted sesame oil
In a medium saucepan, whisk together the chicken broth and cornstarch until the cornstarch has fully dissolved. Stir in all remaining sauce ingredients and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15-20 minutes. Set aside.
Egg white-cornstarch mixture
1 egg white
1 tablespoon cornstarch
1/4 teaspoon salt
In a mixing bowl, use a small whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; take care, however, not to beat them into a froth. Set aside.
For the pasta
4 ounces spaghetti
1/4 cup olive oil
1/2 pound boneless, skinless chicken breasts, cubed
10 whole Chinese dried red chili peppers
1/2 cup unsalted roasted peanuts
2 TBSP minced garlic
1 1/2 cups coarsely chopped scallions, greens and whites
While pasta cooks, heat the olive oil in a 10" skillet until hot. Add the chicken pieces to the egg white mixture and toss to coat. Taking great care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
Carefully stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken (after no more than one minute), stir in the garlic and scallions. Once the garlic begins to brown, (after no more than 30 seconds), add the Kung Pao Sauce and toss and stir to coat the ingredients.
When the pasta is ready, drain it well and toss it with the sauce mixture. Serve family-style or transfer to individual bowls.
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