Kung Pao Sauce

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Sweet, sour, and spicy, Kung Pao Sauce is easy to make and the perfect addition for your Chinese-inspired dishes. This homemade version is so flavorful, you'll never want store-bought again!

Prep Time3

Cook Time14

Total Time17

Course: Sauce

Cuisine: Asian

Keyword: kung pao, kung pao sauce recipe

Servings: cup

Author: Alyssa Rivers

Ingredients

1 tablespoon sesame oil
1 tablespoon olive oil
6 dried chili peppers
1 teaspoon ground Szechuan peppercorns, or ground black peppercorns
1 tablespoon fresh ginger
3 cloves garlic, minced
⅓ cup sliced scallions, only the white part
¼ cup soy sauce
3 tablespoons brown sugar
1 tablespoon Chinese black vinegar, or balsamic vinegar
1 tablespoon sriracha, or sambal
1 cup chicken broth, or vegetable broth
1 tablespoon cornstarch
2 tablespoons water

Instructions

Heat 1 tablespoon sesame oil and 1 tablespoon olive oil in a wok over medium-high heat. Add the 6 dried chili peppers and 1 teaspoon ground Szechuan peppercorns,. Cook for 3-4 minutes, until the peppers begin to darken in color.
Add 1 tablespoon fresh ginger, 3 cloves garlic, minced, and ⅓ cup sliced scallions, and cook for 1-2 minutes, until fragrant. Reduce the heat to medium and stir in ¼ cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon Chinese black vinegar, 1 tablespoon sriracha, and 1 cup chicken broth,. Bring to a boil and simmer for 5-6 minutes to allow it to slightly reduce.
Mix 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Stir into the reduced sauce and cook for 1-2 minutes, until the sauce has thickened. Remove from the heat and either use immediately or store in the refrigerator in an airtight container for up to 7 days.

Nutrition

QR code

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