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Kung Pao Sauce

A perfect blend of spicy, sweet, and savory flavors, this homemade Kung Pao Sauce is quick to prepare and versatile for various dishes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 cup
Course: Sauce
Cuisine: Chinese
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Whisk or fork
  • Small saucepan

Method
 

  1. In a mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, and sesame oil.
  2. In a separate small bowl, mix the cornstarch with water until smooth.
  3. Stir in the minced garlic and grated ginger into the sauce mixture.
  4. Add the crushed red pepper flakes to the sauce.
  5. Pour the combined mixture into a small saucepan over medium heat.
  6. Once the sauce begins to simmer, add the cornstarch mixture and stir constantly until the sauce thickens, about 1-2 minutes.
  7. Taste the sauce and adjust the seasoning if necessary.
  8. Remove the saucepan from heat and let the sauce cool.

Notes

Store in an airtight container in the fridge for up to two weeks.