Kung Pao Chicken Spaghetti (Copycat)

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Kung Pao Chicken Spaghetti is deliciously spicy and sweet, a fan favorite and all time best seller from California Pizza Kitchen that you can make at home.

Kung Pao Chicken Spaghetti is deliciously spicy and sweet, a fan favorite and all time best seller from California Pizza Kitchen that you can make at home.Kung Pao Chicken Spaghetti from California Pizza Kitchen is my go to every time we go there for dinner (this is pretty often you guys, it is just down the street!).

This deliciously spicy and sweet recipe from the California Pizza Kitchen Pastas Cookbook is a fan favorite and all time best seller that you can make at home and with my adjustments enjoy it with about half the calories and ALL the taste!

Sure it takes a few extra bowls and about 30 minutes of prep before you even start cooking, but it is worthy of true hero status. I’d like to nominate myself as a hero too, since I took the recipe and shaved off about half the fat and nobody noticed a bit of difference!

An authentic CPK copycat of Kung Pao Chicken Spaghetti!

This recipe is almost verbatim the recipe in the book so it is truly authentic. The major differences are in the amount of fat used. It is scary that they want you to add more than double the amount I used (not just add it to fry something, but add it in and keep it in permanently!

Sorry CPK I love you and all but I am not about to add 1/2 a cup of oil to this dish. Then I can’t make it part of my weekly rotation!

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 To Make the Kung Pao Sauce:
In a saucepan, whisk together the chicken stock and 2 tablespoons cornstarch until the cornstarch is fully dissolved. Stir in the soy sauce, sherry, chili paste, sugar, red wine vinegar and sesame oil and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon (about 20 minutes).

Kung Pao Chicken Spaghetti is deliciously spicy and sweet, a fan favorite and all time best seller from California Pizza Kitchen that you can make at home.

Some tips and tricks for this Kung Pao Chicken Spaghetti:

  • Swap it out for shrimp, tofu or pork.
  • Roast off some zucchini and eggplant and toss them in for a totally different vegetarian alternative.
  • If you want to go truly vegetarian, swap out the chicken stock for vegetable stock.
  • If you’d like to lighten it up even more add in two spiralized zucchinis. You won’t notice the flavor difference but you’ll cut the calories significantly per serving.
  • Make the sauce ahead of time and the dish will take way less time in the future. I make a quadruple recipe and freeze the other portions in flattened ziploc bags until I’m ready to make another batch.

Looking for more Asian recipes?

An authentic CPK copycat of Kung Pao Chicken Spaghetti!

More California Pizza Kitchen:

Tools Used in the making of this Kung Pao Chicken Spaghetti:
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Wok: The best way to cook quickly and over high heat for Asian dishes, this wok is the perfect stir fry pan.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
Chinese Dried Chili Peppers: These add a ton of flavor, just don’t eat them! You add them towards the end of the cooking time and they add a nice low heat to the dish.

Recipe

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Kung Pao Chicken Spaghetti (CPK Copycat)

5
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Course: Main Course
  • Cuisine: American Fusion
Deliciously spicy and sweet, this Kung Pao Chicken Spaghetti is a fan favorite and all time best seller from California Pizza Kitchen that you can make at home.

Ingredients

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

TO MAKE THE KUNG PAO SAUCE:

  1. In a saucepan, whisk together the chicken stock and 2 tablespoons cornstarch until the cornstarch is fully dissolved.
  2. Stir in the soy sauce, sherry, chili paste, sugar, red wine vinegar and sesame oil and bring to a boil.
  3. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon (about 20 minutes).

TO MAKE EGG WHITE-CORNSTARCH MIXTURE:

  1. In a mixing bowl, use a whisk to stir together the 2 egg whites, 2 tablespoons cornstarch, and 1/2 teaspoon salt until blended but not frothy.

TO BRING THE DISH TOGETHER:

  1. Bring a large pot of salted water to a rapid boil. Add the pasta and cook a minute shy of al dente.
  2. In a large nonstick frying pan over medium-high heat, heat the 1/4 cup olive oil for about 1 minute.
  3. Add the chicken to the Egg White-Cornstarch Mixture and mix.
  4. As carefully as you can, add the chicken and egg white mixture to the pan in one large pancake shape.
  5. Cook until the egg mixture sets.
  6. Using a large spatula, carefully flip it over then with a wooden spoon, gently separate the pieces.
  7. As soon as they darken in color (about a minute) stir in the garlic and scallions.
  8. Let the garlic and scallions cook for about 30 seconds (do not brown the garlic, it will get bitter) add the Kung Pao Sauce and toss and stir to coat the ingredients.
  9. Add in the cooked and drained pasta and combine with the sauce.
  10. If you pan isn’t big enough, combine them in a big bowl.
  11. Add in the Chinese peppers and roasted peanuts into the bowl.
  12. Top with extra chopped scallions.

Recipe Notes

Note: I add the peppers in the bowl before tossing because the company we had over were sensitive to spice. This kept it at a true mild heat. I took my serving and crushed a couple of the peppers to kick up the heat on my dish. If you are making it for a group of people who like spice, then add the peppers in with the green onions and garlic.

Nutrition Information

Yield: 0 Servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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Some of the original photos from when I first made this Kung Pao Chicken Spaghetti for the blog two years ago!:

Deliciously spicy and sweet, this Kung Pao Chicken Spaghetti is a fan favorite and all time best seller from California Pizza Kitchen that you can make at home and with my adjustments enjoy it with about half the calories and ALL the taste!Deliciously spicy and sweet, this Kung Pao Chicken Spaghetti is a fan favorite and all time best seller from California Pizza Kitchen that you can make at home and with my adjustments enjoy it with about half the calories and ALL the taste!

Kung Pao Chicken Spaghetti is deliciously spicy and sweet, a fan favorite and all time best seller from California Pizza Kitchen that you can make at home.
Kung Pao Chicken Spaghetti is deliciously spicy and sweet, a fan favorite and all time best seller from California Pizza Kitchen that you can make at home.

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Comments

  1. This looks better than what you get at the restaurants! I would love to try this at home, but I need to get those peppers first!

  2. Thank you so much for all of the great recipes you keep sharing with us! I’ve got quite a list of dishes I want to make.

    1. It can be hard to look away from the pizzas to find them! Haha. I only discovered it because a friend ordered it and I tried a bite. I’ve only ordered that meal there since!

  3. I could use a little spice in my life these days and Kung Pao Chicken sounds like a great way to get some. I have never had the California Pizza Kitchen variety, but if it is anything like their pizzas it’s a sure win.

  4. Oh my goodness, I love Kung Pao and have always been afraid to make it. This sounds and looks amazing… I may have to get my big girls panties on and give it a try! LOL

    1. Hahaha, it isn’t as easy at the 5 ingredient Asian Peanut Noodles on my site, that is true. I’m sure you’d do a great job with it though!

  5. Wow this looks amazing. I am going to bookmark this recipe so i can try it later. i am sure it will be a big hit.

  6. We just had chicken last night but this looks quite delicious. Will see if my husband is game to make it for us… he is much better at making chicken recipes than I am lol.

    1. I’m all about making husbands cook! Although mine threatens me with his cooking as a joke because it…well….yeah. haha.

  7. I’ve never had kung pao chicken before, but this looks amazing. Definitely a dish I’d be willing to try and probably need to add to the meal plans!

  8. I love trying to make Asian dishes at home, and this one looks phenomenal! Thank you for sharing, and I’m definitely pinning and printing for later.

    1. Oh absolutely! The way it is normally sold in the restaurant is without chicken. The chicken and shrimp options are extra 🙂

  9. I LOVE how you did this and broke it down. I always try to re-create dishes that I love from restaurants – sometimes with great success! Your dish looks even more amazing than CPKs!

    1. If you are anything like me you didn’t eat lunch yet because a toddler and an infant are simultaneously trying to climb you and pull on your hair and clothing. Oh wait, that may just be me…

  10. I am a fellow cookbook boarder and I will need to check out this cookbook because it sounds awesome! I love king pap chicken, but in spaghetti form is entirely new to me. I can’t wait to try it. And I’m so glad you cut down on the fat!!!

    1. Yeah any time a step starts with “add a half a cup of oil” I sort of side eye it! You should totally check it out, there are so MANY awesome recipes in there! 🙂

    1. It may a bit yeah, but I think you’ll still have a delicious dish. If I had everything minus the sherry I would still make it. Maybe use a white wine? Or a rice wine if you have it.

  11. Perfect recipe! I would add a bit more chicken but that is self preference. I also lessened the chilli sauce so as my son can try it. My hubby, MIL and son loved it.Will defo keep this recipe and making it again in the future!

    Rating: 5
  12. You have a great blog. Its like finding a treasure case of my fav recipes. I cnt wait to try this one.

    What would be a close, non-alcoholic substitute for sherry and rice wine vinegar for this recipe?

    1. I’m so glad you’re enjoying the blog!!

      There isn’t any alcohol in rice wine vinegar so you’ll be fine with that. As far as the sherry, it would be ok to just leave out all together.
      Enjoy!

  13. Hi this looks amazing!! Thanks for the recipe! This might be a silly question, but I was wondering if you used pre-cooked chicken? Or is it raw? Thanks in advance!!

    1. Not a silly question at all! Glad you asked.

      The chicken is raw in the beginning and you’ll be mixing it with the egg white-cornstarch mixture and cooking it in the skillet. Hope you enjoy it!