Kung Pao Spaghetti

Ingredients:

• 200 g spaghetti
• Rapeseed oil (canola) as needed
• 1 tbsp. l. Mirina (rice wine)
• 1/4 cup soy sauce
• 450 g chicken fingers, cut into 1 cm pieces.
• 0.5 cup chicken broth
• 0.5 cup sweet chili sauce
• 1 tbsp sambal-olek sauce
• 2 tsp sherry vinegar
• 2 tsp. sesame oil
• 0.5 cup + 2 teaspoons cornstarch
• 1/4 cup dry-roasted peanuts
• 6 green onions, cut into 2cm pieces.
• 3 dried Arbol chili peppers, stems and seeds removed (optional)
• 3 cloves garlic, crushed

Preparation:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain, then drizzle the pasta with 2 tablespoons of canola oil and toss. Set aside.
2. Meanwhile, in a large bowl, combine the mirin with 2 tablespoons of soy sauce. Add the chicken pieces and toss to coat.
3. In a separate bowl, combine the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons cornstarch, and the remaining 2 tablespoons soy sauce.
4. Half fill a large heavy-bottomed skillet with canola oil and heat over medium heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch to coat completely. Add a few chicken pieces to the hot oil and fry until golden brown, about 1 minute per side. Transfer to a plate with a slotted spoon; fry the remaining chicken.
5. Pour out almost all the oil from the skillet, reserving only 2 tablespoons, and return the skillet to medium-high heat. Add the peanuts and cook until dark brown, about 1 minute. Add the green onions, chili pepper, and garlic and cook, stirring constantly, for about 1 minute. Add the chicken broth and spice mixture to the skillet and bring to a simmer. Return the chicken to the skillet along with the pasta and stir until the pasta and chicken are heated through. Serve immediately.