Kung pao chicken pasta is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.
Kung Pao Chicken Pasta
- Pen pasta (boiled) – 3 cups
- Oil – ¼ cup
- Chicken boneless – 250 gms (tiny cubes)
- Salt – 1/2 tsp
- Black pepper – 1/2 tsp
- Crushed garlic – 1 tsp
- Roasted peanuts – 1/2 cup
- Spring onions (thinly sliced 1 inch pieces) – 1 cup
Ingredients for sauce:
- Soy sauce – ¼ cup
- Szechuan sauce – 3 tbsp
- Any white soft drink – 1/2 cup
- Sugar – 2 tbsp
- Vinegar – 3 tbsp
- Corn flour – 2 tbsp
- Crushed red pepper – 1 tsp
- Chili oil – 2 tbsp
Method for sauce:
- Put chili oil, heat up and add soya sauce, szechuan sauce, soft drink, sugar, vinegar and red crushed chili, cook for 5 minutes.
- Then add corn flour mixture and cook until thick.
- Remove and keep aside.
- Marinate chicken with salt and pepper.
- Heat up oil in a wok, and sauté garlic and add chicken, cook for 5 minutes.
- Then add dd prepared sauce, cook for 5 minutes.
- Now add boiled pasta, spring onions, fold well.
- Remove in a platter, garnish with peanuts and serve.