Kung Pao Chicken Pasta Recipe by Asad Memon - Food Fusion

Two favorites, one delicious fusion—made by popular request! This Kung Pao Chicken Pasta by Asad Memon brings together the bold, spicy flavors of classic Kung Pao Chicken with comforting pasta. A unique, flavorful twist that’s perfect for a quick and satisfying meal.

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Written Recipe: https://bit.ly/4yKY6ak

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00:00 Kung Pao Chicken Pasta
00:20 How to Boil & Store Spaghetti?
02:11 Marinate Chicken
03:18 Cut Veggies
04:00 Cook Chicken & Veggies
04:46 Prepare Kung Pao Sauce
07:17 Aray Wahh!

Kung Pao Chicken Pasta

Serves: 4-5
Recipe in English

Ingredients:
How to boil Spaghetti?
-Boiling Water as required
-Iodized Himalayan pink salt 1 tbs or to taste
-Spaghetti 1 packet
-Cooking oil 1 tbs or as required

Prepare Kung Pao Chicken Pasta:
-Boneless chicken 400g
-Soy sauce 1 & ½ tbs
-Oyster sauce ½ tbs
-Sirka (Vinegar) 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Paprika powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Baking soda ¼ tsp
-Cornflour 1 tbs
-Pyaz (Onion) 1 medium
-Shimla mirch (Capsicum) 1 medium
-Hara pyaz (Spring onion) green part 2-3 stalks
-Cooking oil 3-4 tbs
-Chicken stock 1 Cup (Mix 1 chicken cube in 1 cup hot water)
-Soy sauce ¼ Cup
-Oyster sauce 1 tbs
-Dark soy sauce 1 tbs
-Sirka (Vinegar) 1 & ½ tbs
-Til ka tel (Sesame oil) 2 tsp
-Kali mirch (Black pepper) crushed 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Bareek cheeni (Caster sugar) 1 tbs
-Cornflour 1 tbs
-Cooking oil 2-3 tbs
-Moong phali (Peanuts) roasted ¾ Cup
-Lehsan (Garlic) finely chopped 1 & ½ tbs
-Adrak (Ginger) finely chopped 1 tbs
-Sukhi lal mirch (Dried Red chillies) 2-3
-Spaghetti 300g
-Til (Sesame seeds) 1 tbs

Direction:
How to Boil & Store Spaghetti?
-In boiling water, add pink salt. Mix well.
-Add spaghetti & boil until 90% done (less cooking time than the pack’s instructions), then strain & rinse with cold water to stop the cooking process.
-Spread immediately so it doesn’t stick together.
-Drizzle cooking oil & mix well.
-Can be stored in an airtight container for up to 3 days in the refrigerator.

Prepare Kung Pao Pasta:
-Cut boneless chicken into julienne pieces; transfer it to a bowl.
-Add soy sauce, oyster sauce, vinegar, pink salt, garlic powder, paprika powder, black pepper powder, baking soda, cornflour, mix well, cover & marinate for 15-20 minutes.
-Cut onion, capsicum, spring onion into julienne & set aside.
-In a wok, add cooking oil, heat it.
-Add marinated chicken, cook on high flame for 5-6 minutes.
-Add onion & capsicum. Mix well, cook on high flame for 30-40 seconds.
-In a jug, add chicken stock, soy sauce, oyster sauce, dark soy sauce, vinegar, sesame oil, crushed black pepper, iodized Himalayan pink salt, fine sugar, cornflour; whisk well.
-Kung Pao sauce is ready, set aside.
-In a wok, add cooking oil and heat it.
-Add peanuts, fry on low flame until golden & crispy, take out & set aside.
-In the same oil, add garlic, ginger, sauté until fragrant.
-Add red dried chillies, mix well, fry on low flame for 2-3 minutes or until light golden & crispy.
-Add prepared Kung Pao sauce, mix well, cook on medium flame for 3-4 minutes or until the sauce slightly thickens.
-Add boiled spaghetti, mix well, add cooked chicken & veggies, fried peanuts, spring onion, sesame seeds, mix well. Kung Pao pasta is ready!