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 keep from clumping.
In a large skillet, heat vegetable oil over MED heat and add minced garlic. Saute, stirring constantly for about 30 seconds.
Pour in reserved sauce mixture, bring to a boil, reduce heat to a simmer and let cook until slightly thickened. This will take about 2 minutes.
Toss drained pasta in the sauce.
MAKE THE KUNG PAO CHICKEN MEATBALLS:
Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
To a mixing bowl, combine meatball ingredients and mix until well combined. Careful not to over mix though, otherwise the meatballs will be tough.
Scoop meat mixture into tablespoon sized balls and roll into a ball. If the meat sticks to your hands too much, wet your hands slightly with water.
Place meatballs on prepared cookie sheet and bake approximately 25 minutes, until they begin to turn golden brown and are cooked through.
To a small mixing bowl, whisk together sauce ingredients and set aside.
Once meatballs are done, remove from oven and let cool for a few minutes.
Toss meatballs in sauce.
Serve a plate of the Kung Pao spaghetti with several chicken meatballs on top. Garnish with sesame seeds, sliced green onions, and chopped peanuts.