6 Ingredient Kung Pao Sauce Recipe

Kung pao sauce is one of the most popular stir-fry sauces. This versatile recipe is sweet and tangy and complements veggies, chicken, shrimp, pork, and more. Try this stir-fry sauce today and elevate your dish! This sauce is trendy and used in Chinese restaurants.

With a bit of 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 stir-fry seasoning. It’s a thick and creamy sauce that sticks to the veggies and meat for insane flavor! I love pairing it with stir-fry ingredients and diced-up chicken breast. Pair it with some jasmine rice and dive in with a fork first. 

It’s 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 pair it with. You can also make an easy Kung Pao shrimp or even Kung Pao beef instead of chicken. 

Why this sauce is a must-make

Pantry Ingredients—Raid your pantry, and you might already have all the ingredients! These super simple ingredients combine for one epic homemade stir-fry sauce. 

Quick to Make—This sauce is ready to use in minutes. That is what I love—a no-fuss recipe that is quick and simple to make. 

Incredible Flavor—I use bottled sauce a lot, but for stir-fries, homemade sauce truly gives your meat and veggies a whole new level of flavor. 

Panda Express Kung Pao Sauce—This is a great swap for the jarred sauce you can buy. I share how to achieve a spicier version, or you can keep it mild if you prefer. 

Make Ahead of Time—You can make this sauce ahead of time. Whip it up and store it in the refrigerator until ready to use. 

Ingredients Needed

Soy sauce—Soy sauce is the main flavor of the sauce. It is tangy and salty, and it helps balance out the sweetness. If you need to reach for a low-sodium soy sauce, you should watch your sodium intake, as regular soy sauce contains quite a bit of salt. 

Granulated Sugar—You can add less or more of this ingredient to adjust the sweetness of 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. However, it isn’t as stout as, say, a classic distilled vinegar. 

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. 

Sesame Oil—Sesame oil has a nutty flavor and aroma that helps the sauce stand out in flavor. It is used in many cuisines. 

How To Make

The printable recipe card below contains full directions on how to make Kung Pao sauce. It also includes a walkthrough with images to help. 

1. First, add the granulated sugar and cornstarch to a bowl and stir to mix a bit. 
2. Next, add the rice vinegar, soy sauce, sesame oil, and water. 
3. Whisk until the ingredients are fully combined. Then, store the sauce in the fridge until ready to use. You can also stir it in with stir-fry veggies, chicken, pork, etc. 

How To Use Sauce

•  Sauté veggies in a skillet. Once close to done, stir in Kung Pao at the end and cook for 1-2 minutes until the sauce is thickened. Red peppers, green bell peppers, water chestnuts, fresh ginger, broccoli, snap peas, etc. 
• Cube the tofu and cook it 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 it with beef, pork, chicken, shrimp, etc., or just meat or add 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 do noodles and sauce. 
• To add spice to this tangy sauce, add some red or Sichuan chili peppers for a spice boost. This will really give your Chinese dishes a bold, spicy flavor. 

Storing 

Refrigerate—Once mixed, this sauce needs to be refrigerated. You can make the sauce and keep it for almost a week. Stir well before cooking. 

Freezing—You can freeze your Kung Pao stir-fry sauce for 2 months. Just place it in a freezer bag or airtight container. Thaw in the fridge overnight, then reheat in the microwave or warm in a skillet. I prefer to heat it 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 to replace soy sauce. 
• Top with cashews or peanuts once mixed with other food for a nice crunch. 
• Make sure the pan or wok is nice and hot before you add the meat or vegetables to create that nice sear. I like to use medium to medium-high heat. 
• If you do not want to use corn starch, you can swap it with xanthan gum. 
• Dark soy sauce can be used, but it will be bolder in flavor. 
• Red pepper flakes elevate the spice factor. So, if you enjoy spicy food, try adding some peppers. 
• If you want to elevate your sauce, sear some bok choy, yellow onion, bell peppers, broccoli, peas, and more to add tons of flavor to your dish. Once the veggies are cooked, toss the sauce in at the end and let it cook for 2-3 minutes. 

FAQs

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• Chinese Chicken Salad
• Orange Chicken
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