Ingredients
0
Instructions
Cooking Steps
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