Kung Pao Chicken Spaghetti (Copycat)

Kung Pao Chicken Spaghetti (Copycat) combines tender chicken, vibrant vegetables, and a spicy, savory sauce for a bold and flavorful dish. The recipe is easy to make, with the chicken air-fried to perfection and tossed in a homemade Kung Pao sauce. Perfect for a weeknight meal, it delivers the restaurant-quality taste of your favorite dish right at home.

Craving the bold flavors of CPK’s Kung Pao Spaghetti? Now you can make this restaurant favorite right at home with my easy Copycat recipe!

Perfectly spicy, savory, and satisfying—this dish is sure to be a hit at your next dinner.

If you love copycat air fryer recipes, try my recipe for Air Fryer Copycat KFC Biscuits, Panda Express Beef and Broccoli, or Benihana Fried Rice.

Why You Will Love This Recipe!

• Bold Flavors: The perfect balance of savory, sweet, and spicy, just like the restaurant version you love.
• Easy to Make: This copycat recipe is simple and quick, making it perfect for busy weeknight dinners.
• Customizable: Adjust the spice level to suit your taste or add more veggies for extra flavor and texture.
• One-Pot Wonder: Less cleanup with this one-pan meal that’s packed with deliciousness.
• Family-Friendly: A crowd-pleaser that both kids and adults will enjoy, making it a great dinner option for everyone.

Ingredients For The Copycat CPK Kung Pao Spaghetti

• Boneless, skinless chicken breasts: Cut into bite-sized pieces
• Soy sauce: For marinating chicken, adding salty flavor
• Cornstarch: To coat chicken, ensuring a crispy texture
• Soy sauce: For a rich, salty, umami taste
• Hoisin sauce: Adding sweetness and depth of flavor
• Sherry wine or chicken broth: Used as a savory base
• Sugar: For balancing out the heat with sweetness
• Cornstarch: For thickening the sauce to desired consistency
• Sesame oil: For a distinct nutty, aromatic flavor
• Crushed red pepper flakes: For a spicy, bold kick
• Ground ginger: For a warm, slightly spicy note
• Spaghetti: Provides a hearty base

How To Make Copycat CPK Kung Pao Spaghetti

Step 1: In a bowl, combine chicken pieces with soy sauce and cornstarch. Let it marinate for 15-20 minutes. Preheat the air fryer temperature to 375 degrees F (190°C). Place the marinated chicken in the basket, spray with cooking spray, and set cook time for 8-10 minutes, shaking halfway through.

Step 2: In a bowl, whisk together soy sauce, hoisin sauce, sherry wine (or chicken broth), sugar, cornstarch, sesame oil, red pepper flakes, and ground ginger.

Step 3: Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 4: In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic, green onions, and red bell pepper. Sauté for 2-3 minutes. Pour the prepared sauce into the skillet, bringing it to a simmer until it thickens. Add the air-fried chicken and peanuts to the sauce. Stir to combine and heat through. Toss the cooked spaghetti into the skillet with the chicken and sauce. Mix well to coat the pasta evenly.

Step 5: Garnish with additional green onions or sesame seeds if desired.

Kung Pao Chicken Spaghetti (Copycat) Recipe Tips

• Adjust the Spice: Modify the amount of crushed red pepper flakes to control the heat level. Start with less if you’re sensitive to spice.
• Use Fresh Ingredients: Fresh garlic, green onions, and bell peppers will enhance the flavor and texture of the dish.
• Air Fryer Variations: For extra crispiness, air fry the chicken a little longer, but be mindful not to overcook it.
• Substitute Protein: You can swap the chicken for shrimp, tofu, or even beef for a different twist on this dish.
• Thicken the Sauce: If you prefer a thicker sauce, add a little more cornstarch to the Kung Pao sauce mixture.
• Noodle Options: Though spaghetti is traditional, you can use other noodles like rice noodles or udon for a unique texture.
• Make Ahead: The sauce and chicken can be made ahead of time for a quicker, weeknight meal. Just reheat and toss with the noodles.
• Garnish for Extra Flavor: Top with extra sesame seeds or crushed peanuts for added crunch and flavor.

Storing & Reheating

• Storing: Store any leftover Kung Pao Chicken Spaghetti in an airtight container in the refrigerator for up to 3 days. Be sure the dish has cooled to room temperature before refrigerating to preserve freshness.
• Reheating: Reheat the spaghetti in a skillet over medium heat with a splash of water or broth to prevent it from drying out. You can also reheat it in the microwave, stirring halfway through for even warmth.

What To Serve With Kung Pao Chicken Spaghetti Recipe

Kung Pao Chicken Spaghetti (Copycat) pairs wonderfully with a variety of side dishes to balance its bold flavors. Serve it alongside a light, crisp cucumber salad or steamed vegetables to add freshness and crunch. You could also complement the meal with some fluffy white rice or a side of garlic bread to soak up any leftover sauce. For a well-rounded meal, a chilled glass of iced tea or a light citrusy beverage would be the perfect finishing touch.

Kung Pao Chicken Spaghetti Recipe Faqs

Can I use a different type of pasta? Yes! While spaghetti is traditional, you can use other pasta like rice noodles, udon, or even gluten-free pasta for a different texture.

How can I adjust the spice level? You can control the spice by adjusting the amount of crushed red pepper flakes in the sauce. Start with less if you prefer a milder dish.

Can I make this dish vegetarian? Absolutely! Swap the chicken for tofu or a variety of vegetables like mushrooms, bell peppers, and zucchini for a delicious vegetarian version.

Can I make the Kung Pao sauce ahead of time? Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Just heat it up when you’re ready to cook.

Can I freeze Kung Pao Chicken Spaghetti? It’s best not to freeze the spaghetti, as the texture of the noodles may change. However, you can freeze the sauce and chicken separately for future use.

Can I add more vegetables to this dish? Yes, you can add any vegetables you like, such as broccoli, carrots, or snap peas, to make the dish more colorful and nutritious.

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