Kung Pao Sauce
This classic sauce originates from Sichuan province in China. It delivers a complex flavour profile that is spicy, sweet, and tangy, with the distinctive numbing sensation of Sichuan peppercorns. It is an excellent accompaniment for dishes featuring chicken or prawns. The recipe yields approximately 440ml and can be prepared in just 10 minutes, then stored for later use.
Ingredients
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- 1 tbsp garlic finely chopped
- 1 tbsp ginger grated
- 1 red chilli deseeded and finely chopped
- 1/2 tsp Sichuan peppercorns toasted and ground
- 2 dried chilli peppers ‘chao tian jiao’
- 1 tsp chilli bean sauce
- 1 tbsp hoisin sauce
- 1 tbsp tomato ketchup
- 2 tbsp light soy sauce
- 1 tbsp Chinkiang black rice vinegar
- 200ml hot vegetable or chicken stock
Method
- 1. Combine the cornflour with 2 tbsp water in a small bowl and leave to one side. Place a wok over the heat. When hot, pour in the oil, then add the garlic, ginger, chilli, Sichuan peppercorns and dried chillis. 2. Cook for a few seconds before adding the chilli bean sauce, hoisin sauce and tomato ketchup. Stir to combine. 3. Pour in the light soy sauce, black rice vinegar and the 200ml hot stock. Allow the mixture to come to a boil, then slowly add the cornflour mixture while stirring. 4. Take the wok off the heat and transfer the sauce to a heatproof bowl. Let it cool completely before placing it in the refrigerator. It will keep for up to three days when chilled.
Nutrition (per serving)
Calories87 kcal
Fat4 g
Carbs10 g
Sugars5 g
Fibre2 g
Protein3 g
Sodium728 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryCondiment
Cuisinechinese
DietEgg-free
