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Kung Pao Sauce

This Kung Pao Sauce offers a robust blend of spicy, savory, and sweet flavors, perfect for marinades, dips, and quick weeknight meals, ready in just 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Chinese
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1-2 teaspoons red pepper flakes adjust to taste
  • 1/2 cup water

Equipment

  • Measuring cups and spoons
  • Small saucepan
  • Whisk
  • Serving spoon

Method
 

  1. Measure all ingredients and have them ready for a smooth cooking process.
  2. In a small bowl, whisk together soy sauce, rice vinegar, and brown sugar until the sugar dissolves.
  3. In a separate small bowl, whisk cornstarch with 1/2 cup water until the mixture is smooth.
  4. Heat sesame oil in a small saucepan over medium heat for about 30 seconds.
  5. Add minced garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
  6. Pour the soy sauce mixture into the pan and stir to combine thoroughly.
  7. Slowly whisk in the cornstarch mixture and red pepper flakes, cooking for 2 minutes until the sauce thickens.
  8. If the sauce is too thick, add extra water one tablespoon at a time until you reach the desired consistency.

Notes

Store cooled sauce in an airtight container in the refrigerator for up to one week. For extra crunch, stir in chopped peanuts before serving.