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Ingredients
- Serves 4 people
spaghetti:
1 packet spaghetti
2.5 L water (save 500 ml of spaghetti water for making pasta sauce)
2 tbsp salt
chicken marinade:
300 g chicken breast/chicken fillet (deskinned & boneless, cut into cubes)
1 tsp salt
1 tsp white pepper
1 tbsp brown sugar
2 tbsp white vinegar
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp dark soy sauce
other ingredients:
4 tbsp vegetable oil
4 inch ginger
8 to 9 dried chilies
5 large cloves garlic
1 green bell pepper
60 g cashew nuts
1 tbsp corn flour
1 large red onion
2 stalks of spring onion (cut into 1 inch pieces)
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Kung Pao Chicken Spaghetti
Kung Pao chicken and spaghetti make a fine pair, as Malaysian chef Ili Sulaiman shows. The classic Sichuan kung pao base of mushroomy oyster, savory soy and brown sugar for caramelization is quickly tossed into chicken chunks and fried to perfection with cashews, garlic, ginger and dried chilies for a sniff of heat. The last step is a swirl of pasta into the same pan - make sure you coat every strand with it and slurp up - it’s addictive. Leave out the chilies if you want it without spice.
- Easy
- 10 min
- 30 min
- 15 min
- 3 steps
- 20 Ingredients
- Easy
- 3 steps
- 20 Ingredients
- 10 min
- 30 min
- 15 min
Instructions
-
Boiling the spaghetti
In a large pot, add in water and bring to a boil before adding salt and boiling the pasta.
Cook according to the instructions on the packet.
Reserve 2 cups of the water before draining the pasta
-
Marinating the chicken
- Cut the chicken into cubes.
- Marinate the chicken with oyster sauce, light soy sauce, white vinegar, dark soy sauce, white pepper, salt, brown sugar, and set aside for a few minutes
-
Combining ingredients
- Cut the red onion into large chunks.
- Cut the ginger and garlic into thin slices.
- Using a pair of kitchen scissors, cut up 8 or 9 dried chilies into 1-inch thick pieces.
- Deseed and cut the bell pepper into large chunks, same size as the red onion.
- In a large wok, on medium heat add in the vegetable oil and brown the cashew nuts. Once brown, remove and set aside on a kitchen towel.
- Next increase the heat to high and add in ginger, garlic, and dried chilies. Stir fry for 1 minute.
- Add in the marinated chicken. Leave some chicken marinade aside for making the sauce.
- Cook the chicken for about 2 minutes on one side to get some colouring around the edges before stirring.
- Next add in the onion and the bell pepper and stir fry for a few seconds before adding the cashew nuts.
- Add about 240ml pasta water to the leftover chicken marinade, and 1 tablespoon cornflour to thicken it.
- Add the liquid into the wok.
- Next add in the pasta and some pasta water if the pasta is all sticking together.
- Gently fold all the ingredients together.
Plate and Serve!
For a kid-friendly, non-spicy option, omit the dried chillies. Garnish with fresh spring onions and serve immediately.
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Ingredients
- Serves 4 people
-
spaghetti:
1 packet spaghetti
-
2.5 L water (save 500 ml of spaghetti water for making pasta sauce)
-
2 tbsp salt
-
chicken marinade:
300 g chicken breast/chicken fillet (deskinned & boneless, cut into cubes)
-
1 tsp salt
-
1 tsp white pepper
-
1 tbsp brown sugar
-
2 tbsp white vinegar
-
2 tbsp light soy sauce
-
2 tbsp oyster sauce
-
2 tbsp dark soy sauce
-
other ingredients:
4 tbsp vegetable oil
-
4 inch ginger
-
8 to 9 dried chilies
-
5 large cloves garlic
-
1 green bell pepper
-
60 g cashew nuts
-
1 tbsp corn flour
-
1 large red onion
-
2 stalks of spring onion (cut into 1 inch pieces)
Nutrition
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