Kung Pao Sauce
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Whip up this homemade Kung Pao sauce for a burst of flavor in your meals! Perfectly balanced with a kick of spice and savory goodness, this easy-to-make sauce elevates any dish in minutes. Whether you’re stir-frying vegetables, tossing with chicken, or transforming tofu, this sauce has got you covered. It’s your secret ingredient for quick, delicious, Chinese-inspired dinners anytime.
Today in the Sauce Fanatic kitchen, we’re whipping up a quick batch of Kung Pao Sauce! If you love spicy flavors, this is a must-have sauce to keep on hand.
Craving the bold tastes of Chinese cuisine but not in the mood to order takeout? This Kung Pao Sauce lets you create delicious dishes in no time at all. It’s a perfect blend of sweet, spicy, and savory that elevates any stir-fry.
While making the sauce separately might not be the traditional approach, it’s a fantastic time-saver, and your meals will still taste incredible. Get ready to bring some heat to your kitchen!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Sichuan red chili peppers: Adds spice to the sauce.
- Sichuan peppercorns: Add that distinctive tongue-numbing quality to the sauce.
- Scallions
- Ginger
- Garlic
- Soy sauce: We prefer light soy sauce. You can also use dark soy sauce or a combination of the two.
- Vinegar: We use white vinegar, but Chinese black vinegar is traditional.
- Sugar
- Cornstarch slurry: Thickens the sauce.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Sauté the dried peppers and peppercorns in oil to bring out the flavors.
- Add the scallions, ginger, and garlic, and stir-fry until aromatic.
- Add the soy sauce, vinegar, and sugar, and cook for just a few minutes.
- Stir in the cornstarch slurry and cook until thickened.
Tips For Success
- You can increase the heat by adding some crushed red pepper flakes.
- The sauce will keep for up to 1 week stored in an airtight container in the fridge.
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Kung Pao Sauce
Ingredients
- 3 tablespoons vegetable or canola oil
- 7 dried Sichuan red chili peppers
- 1 teaspoon Sichuan peppercorn
- 2 large scallions, white part only, chopped
- 1 inch piece ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons light soy sauce
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Heat the oil in a large pan or wok to medium heat and add the dried chili peppers and peppercorns. Stir fry for 1 minute, or until the chilies darken just a bit.
- Add the scallions, ginger and garlic. Stir fry for 3-4 minutes to lightly brown and aromatic.
- Stir in the light soy sauce, white vinegar, and sugar. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
- Combine the cornstarch with water to make a slurry and add it to the pan. Heat until the sauce thickens.
- Toss with stir-fried chicken, shrimp, and/or vegetables. Or cool slightly, then transfer to a container, seal, and refrigerate for up to 1 week.
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.