Kitchen Kung Pao Spaghetti | Cooking Professionally

Ingredients

• 8 ounces spaghetti
• canola oil, to taste
• 1 tablespoon mirin
• 1/4 cup soy sauce, divided
• 1 pound chicken tenders, sliced crosswise into 1/2-inch-thick pieces
• 1/2 cup chicken broth
• 1/2 cup sweet chili sauce
• 1 tablespoon sambal
• 2 teaspoons sherry vinegar
• 2 teaspoons sesame oil
• 1/2 cup plus 2 teaspoons cornstarch, divided
• 1/4 cup dry-roasted peanuts
• 6 scallions, cut into 1-inch pieces
• 3 dried chiles de arbol, stemmed and seeded
• 3 cloves garlic, minced