Spicy Pepper Karaage Pasta

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: air-fry or deep-fry karaage chicken 180 g at 350°F until golden and crisp (if raw, cook to center 165°F or above); cut into chunks. Slice bird's eye chilies as needed; wash basil 10 g; shred cheese 40 g; mince garlic 2 cloves.
2. Bring a large pot of water to a rolling boil over high heat; add sea salt 1/3 tsp. Cook spaghetti 180 g 1 minute less than package time until al dente; drain and reserve about ½ cup pasta cooking water.
3. Heat olive oil 1 Tbsp in a skillet over medium heat; sauté minced garlic and bird's eye chili rings until fragrant, about 30 seconds (do not burn).
4. Add tomato sauce as needed and chili flakes ½ tsp; bring to a boil over medium heat, then simmer on low 2 minutes until slightly thickened.
5. Add 3–4 Tbsp pasta water; stir until sauce emulsifies smoothly; fold in half the shredded cheese until melted.
6. Raise heat to high; add pasta; toss vigorously 1 minute until tomato sauce coats the noodles.
7. Off heat, add karaage chunks and basil; toss gently a few times so crisp coating picks up sauce (avoid over-stirring and softening the chicken).
8. Plate in a deep dish; top with remaining cheese and black pepper; serve hot to match Second Floor Cafe spicy pepper karaage pasta.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins