Kung Pao sauce is one of the most popular stir-fry sauces. This versatile Kung pao sauce recipe is sweet and tangy, and compliments veggies, chicken, shrimp, pork, and more. Try this stir-fry sauce today, and elevate your dish!  This sauce is very popular and used in Chinese restaurants. With a little work, you can make this easy recipe at home and enjoy this homemade Kung Pao sauce recipe anytime you want. Elevate dinner tonight with this sweet and spicy sauce.
You might also know Kung pao as Chinese brown sauce or even a stir fry seasoning. A thick and creamy sauce that sticks to the veggies, and meat for insane flavor! I love pairing with stir fry ingredients and diced-up chicken breast. Pair with some jasmine rice and dive in fork first.Â
Table of contents
So simple to make, and you will love the homemade flavor compared to the bottled sauce. One of the popular recipes is this Panda Express Kung Pao Chicken, now you can make it at home for a fraction of the cost.
This is a thick Kung Pao sauce that really smothers the chicken pieces or veggies you are pairing it with. Or make an easy Kung Pao shrimp or even Kung Pao beef instead of chicken.Â
Why this sauce is a must make
Pantry Ingredients – Raid your pantry and you might have all the ingredients already! Super simple ingredients join together for one epic homemade stir-fry sauce.Â
Quick to Make – Literally in minutes you can have this sauce ready to use. That is what I love. A no-fuss recipe that is quick, and simple to make.Â
Incredible Flavor – I use bottled sauce a lot, but for stir-fries, I find that homemade sauce truly gives your meat and veggies a whole new level of flavor.Â
Panda Express Kung Pao Sauce – This is a great swap for the jarred sauce you can buy. If you want it spicier I share how to achieve it. Or keep it mild if you prefer.
Make Ahead of Time – If you want to make this sauce ahead of time you can. Whip it up and store in the refrigerator until ready to use.
Ingredients Needed
Soy sauce – Soy sauce is the main flavor of the sauce. Tangy, salty, and helps balance out the sweet. If you need to reach for a low sodium soy sauce  to watch your sodium intake as regular soy sauce contains quite a bit of salt.Â
Granulated Sugar – This ingredient you can add less or more to adjust how sweet you want your sauce. The sugar also helps balance out all the other ingredients.
Rice Vinegar – I am obsessed with rice wine vinegar. It is a delicious vinegar that enhances flavors. You will find it isn’t as stout as say a classic distilled vinegar.Â
Cornstarch and Water – These two ingredients make a slurry for the sauce. As the sauce cooks and is heated it will begin to thicken. Then the sauce will stick to your eggless, meat or even noodles you are cooking.
Sesame Oil – Sesame oil has a nutty flavor and aroma that helps the sauce to really stand out in flavor. Sesame oil is used in a lot of cuisines.
How To Make
Full directions on how to make Kung Pao sauce are in the printable recipe card below. This is a walkthrough on how to make with images to help.
- First, you will add your granulated sugar and cornstarch into a bowl. Stir to mix up a bit.Â
- Next, add the rice vinegar, soy sauce, sesame oil, and water.Â
- Whisk until the ingredients are fully combined. Then store the sauce in the fridge until ready to use. Or stir in with stir-fry veggies, chicken, pork, etc.Â
How To Use Sauce
- Sauté veggies in a skillet and once close to done, stir in Kung Pao at the end and cook 1-2 minutes until sauce is thickened. Red peppers, green bell peppers, water chestnuts, fresh ginger, broccoli, snap peas, etc.
- Cube up tofu and cook in a skillet. Feel free to add veggies as well. Then stir the sauce in at the end to flavor the dish.
- Pour sauce in the last 1-2 minutes of cooking. You can mix with beef, pork, chicken, shrimp, etc. do just meat or add in other veggies you like.
- Make my Kung Pao Chicken recipe.
- Add a little of the sauce to ramen noodles for a doctored-up version. You can toss in additional ingredients or just do noodles and sauce.
- To add spice to this tangy sauce add in some red chili peppers or Sichuan chili peppers for a spice boost. It will really give a bold spicy flavor to your Chinese dishes.
Storing
Refrigerate – This sauce needs to be refrigerated once it is mixed up. You can make the sauce and keep for almost a week. Stir well before cooking.
Freezing – You can freeze your Kung Pao stir fry sauce in the freezer for 2 months. Just place in a freezer bag or airtight container. Thaw in the fridge overnight then reheat in microwave, or warm in a skillet. I prefer to heat on the stovetop.
Expert Tips and Variations
- Add in dried chilies for a nice spicy component to the sauce. You can also use red chili flakes as well.
- Mix with snap peas, broccoli, peppers, onions, etc. Or dice up chicken, shrimp, etc.
- Top your dish with some green onions for a garnish and add flavor. Same with sesame seeds.
- For a gluten-free option reach for Coconut Aminos in replace of soy sauce.Â
- Top with cashews or peanuts once mixed with other food, for a nice crunch.
- Make sure you have the pan or hot wok nice and hot before you add in the meat or vegetables to create that nice sear. I like to use medium heat to medium-high heat.
- If you do not want to use corn starch you can swap with xanthan gum if you want.
- Dark soy sauce can be used but it will be a lot bolder of flavor.
- Red pepper flakes are going to elevate the spice factor. So if you enjoy spicy food try adding some peppers in.
- Sear some bok choy, yellow onion, bell peppers, broccoli, peas, and more to add tons of flavor to your dish if you want to elevate your sauce. Toss the sauce in at the end once the veggies are cooked and let it cook 2-3 minutes.
FAQs
Related Recipes
Kung Pao Sauce
Ingredients
- 1/4 cup Soy Sauce
- [1 teaspoon Sesame Oil]
- 1/4 cup Granulated Sugar or more to taste
- [2 Tablespoons Rice Vinegar]
- 1 Tablespoon Cornstarch
- 1/4 cup Water
Instructions
- In a bowl you will want to add your granulated sugar and cornstarch. Whisk to mix.
- Then add in the soy sauce, sesame oil, rice vinegar, and water. Whisk well.
- To cook the Kung Pao sauce, heat a pan on medium heat and pour in the sauce. Cook until the sauce is thickened.
- This takes just a couple of minutes. Once thick, pour on rice, or use as a stir fry sauce to mix with vegetables or meat or even tofu.
Notes
Equipment
Nutrition
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