California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.

The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.



Kung Pao Chicken Spaghetti

California Pizza Kitchen's Kung Pao Chicken Spaghetti
Copycat Recipe

Kung Pao Sauce
1/2 cup chicken stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons red chili paste with garlic
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons toasted sesame oil

Cornstarch Mixture
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt

1 lb spaghetti
1/2 cup olive oil, plus 2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut in 3/4 " cubes
10 -15 whole chinese dried red chili peppers (don't eat these, they are for color and heat)
(I couldn't find these and the dish was plenty hot without them)
1 cup unsalted dry roasted peanuts
1/4 cup minced garlic
3 cups coarsely-chopped scallions, greens and whites (I forgot to buy these and
used 2 tsp onion powder)

To Make the Kung Pao Sauce:  In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.

To Make Egg White-Cornstarch Mixture: In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.

To Prepare the Pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes. Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces. Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients. When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce and chicken. Serve family-style or transfer to individual serving bowls.

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