In a pan with medium heat, pour sesame oil and add garlic, ginger, dry red chili and saute until it turns aromatic
Add white onion or the white part of the scallion and saute until it turns soft
Add the crushed Sichuan peppercorns and saute until it turns aromatic
Pour light soy sauce, dark soy sauce, Shaoxing wine, hot sauce, rice vinegar, veg or chicken broth, white pepper powder, and brown sugar. Give a good mix to incorporate everything well
Allow the sauce mixture to boil for 3 to 5 minutes
Add the cornstarch slurry and mix well until the sauce thickens. And now the hot and spicy Kung Pao Sauce is ready for you to use in your recipes
Use this Kung Pao Sauce to make Kung Pao Chicken, Kung Pao Shrimp, or similar other Chinese stir fry dishes