Dressings, Sauces, and Dips
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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!
One taste of this homemade kung pao sauce, and you’ll want to add it to all of your favorite stir fry dishes. Kung pao sauce is a commonly used stir-fry sauce in Szechuan cuisine. It has rich, complex flavor from a combination of spicy ingredients like chili peppers, Sichuan peppercorns and sriracha with a mix of soy sauce and vinegar, and a hint of sweetness. Whether you’re whipping up a simple stir fry or want to add extra flavor to roasted veggies, you will love this sauce!
Don’t be intimidated by the list of ingredients because once you have everything needed to make this, you will want to make it on repeat. This recipe comes together quickly and then you have a jar of amazing sauce ready to use with your favorite Asian recipes. I love that I can just pull this one sauce out when I’m making any of my kung pao recipes instead of multiple sauces and ingredients to flavor the dish. Use it to make kung pao shrimp, kung pao Brussels sprouts and slow cooker kung pao chicken.
This is everything you need to make kung pao sauce at home! Feel free to tweak the ingredients as needed to preference and what you have available in your pantry. Exact measurements can all be found in the recipe card below.
A batch of homemade kung pao sauce is the perfect addition to your Chinese recipes to really take them to the next level. Whether you’re making meat dishes, rice bowls, or stir fries, it’s an incredible condiment to have on hand!
This homemade kung pao sauce is really easy and straightforward to make, but here are some tips so it’s absolutely perfect!
This homemade kung pao sauce doesn’t contain any preservatives, so it won’t last as long as something you’d get from the store. But the taste is so much better that it’s well worth it! Plus, it’s super easy to make, so you can just mix up another batch when you need it.
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Heat the sesame oil and olive oil in a wok over medium-high heat. Add the dried chilis and peppercorns. Cook for 3-4 minutes, until the peppers begin to darken in color.
Add the ginger, garlic, and scallions and cook for 1-2 minutes, until fragrant. Reduce the heat to medium and stir in the soy sauce, brown sugar, vinegar, sriracha, and chicken broth. Bring to a boil and simmer for 5-6 minutes to allow it to slightly reduce.
Mix the cornstarch and 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.
Serving: 1cup (the full recipe)Calories: 518kcalCarbohydrates: 59gProtein: 10gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gCholesterol: 5mgSodium: 4480mgPotassium: 504mgFiber: 4gSugar: 39gVitamin A: 1178IUVitamin C: 20mgCalcium: 116mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.