Kung Pao Sauce

Kung Pao Sauce

A savory-sweet stir-fry sauce balancing soy, vinegar, and a touch of heat.

Total 10 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat, Sesame

This glossy sauce blends soy sauce, rice vinegar, and chili paste with a hint of sugar for the sweet-sour-spicy balance central to Sichuan-style kung pao dishes. Whisked together and simmered briefly to thicken, it comes together in minutes and keeps well for quick weeknight stir-fries. Toss it with chicken, shrimp, or tofu and peanuts for a classic takeout-style meal at home.

Ingredients

  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, thinly sliced

Method

  1. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and chili garlic sauce until the sugar dissolves.

  2. In a separate small bowl, stir the cornstarch into the water until smooth to make a slurry.

  3. Heat the sesame oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

  4. Pour in the soy sauce mixture and bring to a gentle simmer.

  5. Whisk in the cornstarch slurry and simmer, stirring constantly, until the sauce thickens and turns glossy, about 2 minutes.

  6. Remove from heat and stir in the green onions. Use immediately in a stir-fry or cool and refrigerate in an airtight container for up to 1 week.

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Rate this recipe

★ 4.7 (1)

Kung Pao Sauce

This glossy sauce blends soy sauce, rice vinegar, and chili paste with a hint of sugar for the sweet-sour-spicy balance central to Sichuan-style kung pao dishes. Whisked together and simmered briefly to thicken, it comes together in minutes and keeps well for quick weeknight stir-fries. Toss it with chicken, shrimp, or tofu and peanuts for a classic takeout-style meal at home.

10 min 16 oz 45 cal

Ingredients

  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, thinly sliced

Method

  1. 1

    In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and chili garlic sauce until the sugar dissolves.

  2. 2

    In a separate small bowl, stir the cornstarch into the water until smooth to make a slurry.

  3. 3

    Heat the sesame oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

  4. 4

    Pour in the soy sauce mixture and bring to a gentle simmer.

  5. 5

    Whisk in the cornstarch slurry and simmer, stirring constantly, until the sauce thickens and turns glossy, about 2 minutes.

  6. 6

    Remove from heat and stir in the green onions. Use immediately in a stir-fry or cool and refrigerate in an airtight container for up to 1 week.