Kung Pao Spaghetti

Step 1: To begin making the Kung Pao Spaghetti, wash and pat dry the chicken cubes using a paper towel

Step 2: Take a bowl and add chicken cubes, 1 tablespoon cornflour, 2 teaspoon light soy sauce, rice wine, and oil

Step 3: Mix everything well and let the chicken marinate for 30 minutes

Step 4: Now take another bowl in order to make the sauce

Step 5: Add 1

Step 6: 5 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, vinegar, water and 1 teaspoon cornflour

Step 7: Mix it well and keep it aside

Step 8: Next heat up a wok and add one tablespoon of oil and stir-fry the marinated chicken cubes

Step 9: Do not overcook them otherwise they will become hard and chewy

Step 10: Keep them aside and clean the wok

Step 11: Add 2 tablespoon of oil and heat it up

Step 12: Add ginger and garlic into the pan and cook for few seconds then add the dry red chillies

Step 13: Keep the gas on low

Step 14: Once you start getting the aroma of red chilies, add the chicken cubes and give it a good stir

Step 15: Next, add the sauce and peanuts into the pan and make sure that chicken pieces are coated with the sauce but cook it on low heat

Step 16: After 5 minutes of cooking add the cooked spaghetti, green part of the onions (chopped) and a very little amount of salt

Step 17: Cook for few more seconds till the spaghetti is also covered with the sauce but make sure it is not getting too dry

Step 18: Serve it hot after garnishing it with some more spring onions

Step 19: Serve Kung Pao Spaghetti along with Hoisin Tofu & Mushroom Stir Fry for your weekend dinner