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CPK-Style Kung Pao Spaghetti Recipe: How to Recreate the Restaurant Favorite

We Have California Pizza Kitchen at Home

A bowl of Kung Pao spaghetti with crispy chicken and toasted sesame panko.

This copycat CPK Kung Pao Spaghetti started from my love of California Pizza Kitchen. CPK makes some of my favorite dishes, and this is the one I order every time: the Kung Pao Spaghetti. Since dining out that often gets expensive, I set out to recreate it at home.

After several attempts I think I’ve nailed a version that captures the flavors while being a bit more family-friendly. I removed the dried chiles used in the restaurant version and added crispy breaded chicken tenders for crunch. If you prefer, shrimp is a fine substitute for the chicken.

This recipe still has a little kick, but it’s milder than the restaurant version. A printable recipe card is included at the end of the post. Below you’ll find ingredient notes, tips, and simple instructions to help you prepare this dish quickly and successfully.

Kung Pao Spaghetti close up

Ingredients For The Copycat CPK Kung Pao Spaghetti

Most ingredients are easy to find at your local grocery store. Exact brands aren’t necessary — use what you can find. The recipe card near the bottom lists quantities and step-by-step instructions.

You will need:

  • Breaded chicken tenders (frozen or from the deli hot bar). I used Purdue whole grain tenders, but any brand works.
  • Kung Pao sauce (I used Panda Express retail stir-fry sauce; roughly one 18–20 ounce jar).
  • Spaghetti (one 16-ounce box).
  • Green onions, thinly sliced (separate white and green parts).
  • Fresh ginger, minced.
  • Garlic, minced.
  • Panko breadcrumbs (for toasting).
  • Sesame oil (for flavoring and toasting the panko).
  • Optional: crushed peanuts and minced jalapeño for added heat and crunch.
A bag of Purdue Chicken Strips
A bottle of Kung Pao stir fry sauce from panda express

Air Fryer Versus Oven

I cooked the chicken tenders in an air fryer and they came out crisp in minutes. If you don’t have an air fryer, bake or fry the tenders according to package directions; that will add a bit of time but works fine.

If you prefer a lighter option, grilled chicken is a good substitute, though I like the crispy tenders for the contrast in texture. The air fryer makes cooking convenient for small households, but regular oven baking or pan-frying will also yield great results.

A bottle of toasted sesame oil
Panko Bread Crumbs

Sesame Oil & Panko Breadcrumbs

Sesame oil and panko breadcrumbs bring the dish together with toasty flavor and crisp texture. Both are commonly found in the ethnic food aisle. Toasted panko adds a delicate crunch that complements the breaded chicken and the sauce, while sesame oil provides a rich, nutty aroma.

Enjoy Your Copycat CPK Kung Pao Spaghetti

Yield: 6 to 8 Servings

Copycat CPK Kung Pao Spaghetti

Kung Pao Spahetti with Crispy Chicken

This copycat captures the essence of California Pizza Kitchen’s Kung Pao Spaghetti with shortcuts to get dinner on the table in under 30 minutes. Crunchy chicken, sesame-toasted panko and bright green onions create a fragrant dish with satisfying texture.

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes

Ingredients

  • 6 to 8 frozen, breaded chicken tenders
  • 1 jar of Kung Pao sauce (Panda Express or similar)
  • 4 green onions, thinly sliced (white and green parts divided)
  • 2 teaspoons minced fresh ginger
  • 3 cloves garlic, minced
  • 1 tablespoon minced jalapeño (optional)
  • 1 cup panko breadcrumbs
  • 3 tablespoons sesame oil, divided
  • 1/4 cup water
  • 1 16-ounce box spaghetti
  • 1/4 cup crushed peanuts (optional)

Instructions

  1. Cook the chicken tenders according to package directions until crispy. Chop into bite-sized pieces.
  2. Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain when al dente.
  3. In a deep-sided skillet, warm 2 tablespoons sesame oil over low heat—do not let it smoke.
  4. Add the white parts of the green onions, garlic, ginger and jalapeño (if using). Gently warm in the oil for 3–5 minutes to release the aromatics without frying.
  5. Pour in the Kung Pao sauce, add 1/4 cup water, whisk to combine and simmer on low for about 10 minutes.
  6. Meanwhile, in a small skillet toast the remaining sesame oil with the panko until golden brown, watching carefully because panko browns quickly. Remove from heat.
  7. Add the chopped chicken to the sauce and toss to coat.
  8. Add the drained pasta to the skillet with sauce and chicken. Toss to coat and let everything rest on low heat for a minute or two while tossing.
  9. Serve plated portions topped with sliced green onions, a sprinkling of toasted panko and crushed peanuts if desired.

Notes

You can bake or fry the chicken according to package directions if you don’t have an air fryer. Grilled chicken works as a lighter alternative, though the crispy tenders add a pleasing texture contrast.

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This dish is perfect for a busy weeknight or a relaxed weekend meal instead of ordering takeout. It’s quick, affordable, and makes excellent leftovers for lunch the next day. I hope you enjoy this recipe as much as we do—happy eating!

More Great Dinner Ideas

If you want more quick dinners, try these recipes.

  • Instant Pot Round Steak
  • Lemon Chicken Cutlets
  • Classic Meatloaf

Love, Tipsy