This version of Kung Pao chicken has all the flavors you'd expect from the classic dish, but in a comforting, homestyle spaghetti and meatballs package!

KUNG PAO SPAGHETTI:

1 pound spaghetti (or linguini)

1 tsp vegetable oil

4 cloves garlic (minced)

1/2 cup dry roasted peanuts (roughly chopped)

2 green onions (sliced)

2/3 cup soy sauce

1/2 cup chicken broth or stock

1/2 cup dry sherry (can substitute with equal amount of chicken broth or stock)

2 Tbsp red chili paste with garlic (to taste)

1/4 cup brown sugar

2 Tbsp rice vinegar

2 Tbsp cornstarch

1 Tbsp sesame oil

CHICKEN MEATBALLS:

1 pound ground chicken

1/3 cup yellow onion (finely diced or grated)

1 egg

1/4 cup all purpose flour

1/3 cup oats

1 Tbsp sriracha sauce

1/2 tsp ground ginger

1/4 tsp salt

1/4 tsp ground pepper

2 cloves garlic (minced)

FOR THE MEATBALL SAUCE:

4 Tbsp soy sauce

2 Tbsp sriracha sauce

2 Tbsp red chili paste with garlic

2 Tbsp honey

MAKE THE KUNG PAO SPAGHETTI:
Whisk together soy sauce, chicken broth, sherry, chili paste, brown sugar, rice vinegar, cornstarch and sesame oil in a small mixing bowl and set aside.
Bring a large pot of water to a boil, add some salt and cook spaghetti according to package directions for al dente. Drain and toss with a drizzle of vegetable oil to