Description
Kung pao sauce is a favorite of spicy Asian food lovers and a staple in Chinese cuisine. This easy 10 ingredient homemade kung pao sauce recipe can be made in fifteen minutes and brings bold flavor to your kitchen. It’s the perfect sauce for an easy kung pao chicken, shrimp, or even as a stir fry sauce. It combines a traditional sweet and savory sauce blend with a quick and easy recipe for weeknight meals. So next time you are craving Chinese food, you have to try this simple sauce.
Ingredients
Units
Scale
- 1/2 cup Low Sodium Soy Sauce
- 2 tbsp Peanut Butter
- 2 tbsp Rice Wine Vinegar
- 1 1/2 tbsp Sesame Oil
- 2 tbsp Gochujang
- 2 tbsp Dark Brown Sugar
- 1 tsp Grated Fresh Ginger
- 1/2 tsp Red Pepper Flakes
- 3 tbsp Water
- 1/2 tsp Cornstarch
Instructions
- In a medium size bowl, blend all the ingredients except the cornstarch with an immersion blender until fully combined.
- Once fully mixed, heat the sauce mixture over medium heat whisking in the cornstarch slowly. Let simmer for about 5 minutes to thicken the sauce but do not boil.
Notes
- Note, when I make this I use 1 tsp of chili flakes instead of a half but I love spicy food. If you like a lot of heat you can always add more but you can’t take it away.
- For easy meal prep this sauce can be made in advance and kept in the fridge in an airtight container for up to 7 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stove Top
- Cuisine: Chinese
