Kung Pao Sauce is a classic Szechuan stir-fry sauce, bursting with sweet and spicy flavors. Made with fresh aromatics, essential sauces, Szechuan peppercorns, and sesame oil, this homemade sauce is ideal for enhancing dishes like Kung Pao Chicken, Shrimp, and Tofu.
In a pan over medium heat, warm the sesame oil. Add minced garlic, ginger, and dry red chili. Sauté until the aromas are released and the mixture becomes fragrant. This step builds the foundational flavors of your sauce.
Introduce chopped white onion or the white parts of scallions. Continue cooking until the onions turn soft and translucent, adding a subtle sweetness and texture to your sauce.
Stir in the crushed Sichuan peppercorns and sauté until aromatic. This is important for releasing their characteristic numbing effect.
Pour in the light soy sauce, dark soy sauce, Shaoxing wine, hot sauce, and rice vinegar. Add vegetable or chicken broth, white pepper powder, and brown sugar. Stir well to combine all the ingredients.
Bring the mixture to a boil and let it simmer for 3 to 5 minutes, allowing the flavors to meld together.
Mix in the cornstarch slurry (cornstarch diluted with water) and continue to stir until the sauce reaches your desired consistency. Then, remove it from the heat. Your hot and spicy Kung Pao Sauce is now ready to enhance your favorite recipes.
Usage
Use this sweet and spice sauce to make Kung Pao Chicken, Kung Pao Shrimp, or other similar Chinese stir-fry dishes.
Notes
Here are some helpful tips to elevate your Kung Pao Sauce:
Adjusting Sichuan Peppercorns: Sichuan peppercorns have a very unique taste that might be new to you. If you're trying them for the first time, consider using half the amount called for in the recipe. After the sauce has cooked, taste it and see how you feel about the flavor and sensation. You can always add a bit more, simmering for a few extra minutes to integrate the added peppercorns if you desire more of their distinctive kick. This way, you can gradually find your preferred balance without overwhelming your palate.
Consistency Adjustments: If your sauce is too thin after combining all the ingredients, let it simmer a bit longer to reduce and thicken. If it's too thick, add a little more broth or water to reach your desired consistency.