Copycat CPK Kung Pao Spaghetti
We Have California Pizza Kitchen at Home
This Copycat CPK Kung Pao Spaghetti came from my love of California Pizza Kitchen. CPK has some of my favorite food.
My absolute favorite dish that I order every time I go is the Kung Pao Spaghetti. Unfortunately, it can get expensive ordering it as often as I wish I could.
That’s why I tasked myself with a secret mission to recreate the Kung Pao Spaghetti at home.
I think that I have finally mastered a copycat CPK Kung Pao spaghetti recipe. This version is also a little more family friendly.
The dried chilis that are part of the CPK version have been eliminated from this recipe. Instead, my copycat CPK Kung Pao Spaghetti gets a crunch with crispy chicken tenders.
If you prefer, you can use shrimp instead of chicken.
While this recipe is more family friendly, it is still a little on the spicy side. The printable version of this recipe is at the end of this post.
I included some tricks and tips to making this recipe below.
Ingredients For The Copycat CPK Kung Pao Spaghetti
This recipe requires very few ingredients all of which can be found at your local grocery store. If you can’t find the exact brands, substitutes are fine.
Here is what you will need to make the Copycat CPK Kung Pao spaghetti:
- Breaded chicken tenders: you can buy these in the frozen food section. I used the Purdue Whole Grain brand because they were on sale. You can use whatever brand you choose. Ready made chicken tenders on the hot bar at most grocery stores work well too!
- Kung Pao sauce: the brand I used was the Panda Express Kung Pao Stir Fry Sauce. They now have a line of sauces available in retail. This is not the required brand to make this sauce, just make sure you have about 18.75 ounces.
- Spaghetti
- Green Onions
- Fresh Ginger
- Garlic
- Panko Breadcrumbs: Panko is a Japanese style bread crumb. It can be found in the Asian/Ethinc food aisle.
- Sesame Oil, found in the same aisle as the panko.
- Peanuts and Jalapenos (optional)
Air Fryer Versus Oven
The chicken strips cooked perfectly in my air fryer and were done in minutes.
If you do not have an air fryer, cook the chicken according to the package directions. Just know that this may add a little time to the recipe.
If you do not want to use crispy chicken, you can use grilled chicken instead. I personally like the crispy chicken strips for the texture it added to the dish but I understand that some people will want a lighter option.
If you are interested in buying an air fryer and want more information, I use a Go Wise Sir Fryer. Mine was from Amazon for $64.
Originally, I bought it to experiment for my readers. I never imagined that I would use this air fryer as much as I do. I use it nearly every single day.
Sesame Oil & Panko Breadcrumbs
These two ingredients may be new to you. If you are unfamiliar, you can find both of these items in the ethnic food aisle of your local grocery store.
Both of these ingredients are perfect in the Copycat CPK Kung Pao spaghetti recipe due to their texture and flavor. These two ingredients add a fancier flavor profile to this dish without having to spend a lot of time.
Enjoy Your Copycat CPK Kung Pao Spaghetti
Copycat CPK Kung Pao Spaghetti
If you love California Pizza Kitchen you will love this copycat version of their Kung Pao Spaghetti. This version has shortcuts that help you get dinner on the table in under 30 minutes. Crunchy chicken, sesame toasted panko and green onions all make this a fragrant dish with excellent texture.
Ingredients
- 6 to 8 frozen, breaded chicken tenders
- 1 jar of Kung Pao sauce, I used the one made by Panda Express
- 4 green onions, sliced thin and the white and green parts divided
- 2 teaspoons of ginger, minced
- 3 cloves of garlic, minced
- 1 T of Jalapeno, minced (optional)
- 1 C of panko breadcrumbs
- 3 T of sesame oil (divided)
- 1/4 C of water
- 1 16 oz box of spaghetti
- 1/4 C of crushed peanuts (optional)
Instructions
- Cook your chicken tenders according to the directions on the bag or box. When they are cooked and crispy, chop the chicken into bite sized pieces.
- Get your pasta boiling according to package directions.
- Add 2 T of the sesame oil to a deep sided skillet. Let it warm but not have it smoking hot.
- Add your white parts of the green onion, the garlic, the ginger and the jalapeno (if using) to the oil. You do not want to fry this, you simply want to toss it in the oil until it is warm to bring our the aromatics. I let this sit in the oil on low heat for about 3 to 5 minutes.
- Add your bottle of Kung Pao sauce to the skillet, make sure your heat is on low, add the 1/4 cup of water and whisk this all together. Let this simmer for about 10 minutes.
- In a small skillet, add the rest of your sesame oil and your panko and toast the panko until it is golden brown. Be careful, the panko browns quickly. When it is browned, remove from heat.
- Add your chicken to the skillet sauce and toss the chicken to coat.
- When your pasta is done, drain and add the pasta to the sauce and chicken. Toss to coat and let it sit on low heat while tossing for a minute or two.
- Plate the pasta and chicken, top with the green onions and a tablespoon or so of the panko. You can add the crushed peanuts if you're using to the top of the pasta.
Notes
I made this recipe using the air fryer to cook the chicken, you can bake it or fry it according to package directions if you do not have an air fryer.
I think you’ll find that this recipe is perfect for a weekend or busy weekday dinner instead of getting takeout. It’s so easy to make!
As a result, you will find yourself making it often. In addition to being easy, it is also very affordable.
It makes a great dinner and the leftovers are a great lunch the next day. I hope you enjoy the recipe as much as we do! Thank you for reading and happy eating!
More Great Dinner Ideas
If you are looking for more quick dinners, check out these recipes.
Love, Tipsy
