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A pot filled with kung pao sauce featuring chopped red peppers, green onions, and a rich red sauce. A bowl of white rice sits partially visible beside the pot on a green surface.
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Kung Pao Sauce

With bold heat, tangy vinegar, and the signature tingle of Sichuan peppercorns, this homemade Kung Pao Sauce is ready in under 20 minutes and works for chicken, shrimp, tofu, or vegetables.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: Asian
Keyword: copycat, restaurant recipe, spicy
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 1/4 cup soy sauce or reduced sodium soy sauce
  • 1/4 cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon hot chili paste such as sambal oelek
  • 1 tablespoon honey
  • 1 teaspoon Sichuan peppercorns (also called Szechuan peppercorns) coarsely ground in a spice grinder or well crushed with a mortar and pestle or a rolling pin
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 tablespoon peanut oil
  • 1 red bell pepper seeds and membrane removed, diced
  • 6 green onions white and green parts, cut diagonally into 2-inch pieces, plus more, sliced for garnish (optional)
  • 3 cloves garlic minced
  • 2 tablespoons minced peeled fresh ginger

Instructions

  • In a medium bowl, whisk soy sauce, water, vinegar, chili paste, honey, and crushed peppercorns.
  • In a small bowl, stir cornstarch and water until smooth.
  • Heat peanut oil in a large skillet over medium-high heat. Add bell pepper; cook and stir 2 minutes, or until starting to soften. Add green onions, garlic and ginger; cook and stir until garlic and ginger are fragrant and lightly toasted, about 2 minutes.
  • Add soy sauce mixture and stir; bring to a boil. Stir in cornstarch mixture. Reduce heat and simmer, stirring constantly until sauce has thickened slightly, about 1-2 minutes. Remove from heat; serve immediately or cool and store for later use.

Video

Notes

  • I coarsely grind Sichuan peppercorns in a spice grinder, but a rolling pin works too.
  • Store in the refrigerator for up to 1 week or freeze in portions for up to 3 months.
  • Double or triple the recipe for batch cooking—it scales well.
  • The sauce will thicken more as it cools. Add a splash of water when reheating if needed.
  • This is enough sauce for about 1 pound of protein or vegetables.

Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 817mg | Potassium: 199mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1125IU | Vitamin C: 43mg | Calcium: 29mg | Iron: 1mg

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