Kung Pao Sauce Recipe

🧂 Ingredients

• 2 tablespoons sesame oil

  or use peanut oil
• 6-8 dried hot chilies

  use Chinese hot chilies, or use dried chile de arbol, japones, or similar available to you – use MORE as desired for a HOTTER version
• 1 teaspoon Sichuan peppercorns

  coarsely ground
• 1 tablespoon minced leek

  or use scallions or white onion
• 1 knob ginger

  peeled and minced (1 inch knob)
• 3 cloves garlic

  minced
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons chili-garlic sauce
• 1 tablespoon Chinese black vinegar

  or use balsamic vinegar
• 1 teaspoon honey

  or use brown sugar
• 1 cup chicken broth

  or use vegetable broth
• 1 tablespoon cornstarch

  mixed with 2 tablespoons water to form a slurry, for thickening, if desired

Instructions

• 1 Heat the oil in a wok or large pan to medium heat and add the dried chilies and
  Sichuan peppercorn. Stir fry for 1 minute, or until the chilies darken a bit.
• 2 Add the leek, ginger and garlic. Stir fry for 3-4 minutes to lightly brown. The
  mixture will become aromatic.
• 3 Stir in the light soy sauce, dark soy sauce, chili-garlic sauce, black vinegar,
  honey, and chicken broth. Bring to a boil, then reduce heat and simmer for 5
  minutes to let the flavors develop.
• 4 Stir in the cornstarch slurry and heat until it thickens.
• 5 Use as desired in any of your “Kung Pao” recipes. Toss with stir fried chicken,
  shrimp, vegetables or other combination.
• 6 To use later, cool slightly, then transfer to a container, seal, and
  refrigerate. Will last 1 week this way.

Nutrition Info