Kung Pao Sauce - Recipe Card
This Kung Pao Sauce recipe combines sweet, sour, salty, and fiery tastes in just the proper balance. You can just improve your best stir-fry dishes with this sauce. Try several combinations or make great Kung Pao Chicken.
Ingredients
- Soy Sauce 3 tbsp: This forms the base of the sauce, adding deep umami flavor.
- Dark Soy Sauce 1 tbsp: Gives the sauce a rich color and enhances the depth of flavor.
- Rice Vinegar 1 tbsp: Adds the essential tangy taste that balances the sweetness.
- Sugar 2 tsp: Sweetens the sauce just enough to complement the heat.
- Hoisin Sauce 1 tbsp, optional: For a bit of extra sweetness and complexity.
- Cornstarch 1 tsp: Thickens the sauce and gives it a silky texture.
- Water 1/4 cup: Helps to adjust the consistency.
Flavor Enhancers
- Garlic 2 cloves, minced: Adds aromatic depth and richness.
- Fresh Ginger 1 tsp, grated: Provides warmth and enhances the sauce’s savory elements.
- Dried Red Chilies 4-6: These add heat and a smoky flavor.
- Sichuan Peppercorns 1 tsp, crushed: These peppercorns give the sauce its signature numbing, spicy kick. If unavailable, try black pepper as a substitute, but you’ll miss that unique sensation.
Instructions
- Creating your own Kung Pao Sauce is easier than you think! Follow these simple steps for a rich and flavorful sauce that will elevate any stir-fry:
- Start by mixing the soy sauce, dark soy sauce, rice vinegar, sugar, hoisin sauce, cornstarch, and water in a bowl. Whisk everything together until smooth. This will form the base of your sauce.
- Next, heat a tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic, grated ginger, dried chilies, and Sichuan peppercorns. Stir-fry these aromatics for about 30 seconds, or until fragrant. Be careful not to burn them!
- Once the aromatics are fragrant, pour the prepared sauce mixture into the pan. Stir continuously as the sauce begins to thicken. Let it simmer for 2-3 minutes to ensure all the flavors meld together.
- Taste the sauce and adjust the seasoning if needed. If you want a spicier kick, add a pinch of chili flakes or some chili oil. For a touch of sweetness, add more sugar.
- Remove the sauce from the heat once it reaches your desired consistency. It’s now ready to be used with your favorite stir-fry dishes!
Video
Notes
- Adjust the Spice: If you prefer a milder version, use fewer dried chilies and Sichuan peppercorns.
- Use fresh ingredients: Garlic and ginger that are picked fresh make a big difference in how they taste.
- Add Texture: For a more traditional dish, add roasted peanuts or cashews to the sauce.
- Double the Batch: Make a large batch and store it in the fridge for up to a week. It’s perfect for quick stir-fries!
- Don’t Overcook the Sauce: Stir it gently and don’t let it boil too long, as it could lose its vibrant flavors.
Storage and Freezing
Store any leftover Kung Pao Sauce in an airtight container in the fridge for up to a week. If you’d like to keep it for longer, you can freeze it for up to 3 months. To change the consistency when warming, add a little water.Nutrition Information : Calories: 44 kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 221mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg Nutrition provided is an estimate. It will vary based on specific ingredients used.
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