Kung Pao Sauce
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!
Servings: 1 cup
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
Serving: 1cup (the full recipe) | Calories: 518kcal | Carbohydrates: 59g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 5mg | Sodium: 4480mg | Potassium: 504mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1178IU | Vitamin C: 20mg | Calcium: 116mg | Iron: 3mg
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