Kung Pao Sauce Recipe
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
Instructions
- In small bowl, whisk together soy sauce and rice vinegar
- Add hoisin sauce and sesame oil
- Stir in sugar until dissolved
- In separate bowl, mix cornstarch with water
- Add cornstarch mixture to sauce
- Stir in garlic, ginger, and peppers
- Mix until well combined
- Use immediately or store in refrigerator
Special Notes
This homemade kung pao sauce is perfect for stir-fries and marinades. The combination of soy sauce and hoisin creates authentic Chinese flavor. The key is to dissolve the sugar completely for the best taste. This sauce can be stored in the refrigerator for up to a week. For extra heat, you can add more red pepper flakes. The sauce should be mixed well before using.