Homemade Kung Pao Sauce Recipe

Kung Pao Sauce Recipe

It can’t get much easier than a quick stir fry. I make them a lot not just because they’re quick, but because they’re healthy, flavorful and kid-approved!

I usually make this chicken and vegetable stir fry with a simple teriyaki sauce but sometimes, I’ll crave more of a sweet and tangy flavor, and that’s when I turn to this homemade Kung Pao sauce recipe that takes only 5 ingredients and 5 minutes to make.

I love to use the sauce to recreate our favorite Kung Pao restaurant dishes at home like Kung Pao chicken or Kung Pao shrimp. It’s a little bit sweet, a little bit sour, and loaded with flavor. I’ve kept this sauce mild, but you can go ahead and crank the heat up if that’s what you and your family enjoy!

Why I Love This Sauce

• Pantry and make ahead friendly: You only need 5 common pantry ingredients to make this sauce and once it’s made you can store it up to a week.
• Healthier: While store bought sauce is convenient, the downside is that they are often loaded with sodium, aka MSG, and sugar, and sometimes they even contain artificial colors which really don’t enhance the sauce in any way.
• Customizable: My basic recipe leaves out the heat, but if you want it spicier, I share how you can make it happen!

Ingredient Notes

There are only 5 ingredients in this homemade Kung Pao sauce recipe, and you probably already have them in your pantry right now! Here’s what you’ll need:

Find the full printable recipe with specific measurements below.

• Soy sauce: I use low-sodium soy sauce to help control our salt intake. Use either dark soy sauce or light soy sauce, it’s up to you as they can be used interchangeably.
• Rice vinegar: This vinegar is made from, you guessed it, fermented rice. It’s not as tangy as white vinegar and has a milder flavor. If you can’t find rice vinegar, you can substitute sherry vinegar or white wine vinegar.
• Sugar: I use granulated sugar, but brown sugar would also work.
• Cornstarch: Cornstarch is used to thicken the sauce. Always make a slurry when adding cornstarch to liquid so you don’t end up with lumps. To make a slurry, combine 1 part cornstarch with 1 part water and whisk until the cornstarch has dissolved.

How to Make Kung Pao Sauce

Once you start making your own homemade Kung Pao sauce at home, there is no need to run to the store for a premade one or grabbing takeout.

1. Whisk: Grab a small bowl or pot and whisk together the soy sauce, rice vinegar, sugar, water, and cornstarch until smooth. You can also pour everything into a mason jar with a tight-fitting lid and give it a shake until everything is combined.
2. Cook: There are a couple of ways to cook your sauce. You can simmer it in the pot over medium heat until thickened, or you can pour the homemade kung pao sauce into your stir fry and simmer along with the other ingredients until thickened.

Recipe Tips

• Dial up the spice level by adding red pepper flakes.
• Add in garlic, ginger, Szechuan peppercorns (sometimes written as Sichuan peppercorns), green onions, scallions or peanuts.
• You can also use it to marinate your protein for 10-15 minutes before adding to your stir fry.
• Too runny? Mix a teaspoon of cornstarch with a teaspoon of water and pour it into the sauce and let it simmer until thickened.
• Too thick? Add a splash of water as the sauce simmers to help thin it out. Avoid adding more soy sauce as the sauce could become too salty.

What to Make with Kung Pao Sauce

I use this delicious Chinese-inspired condiment in my Kung Pao Chicken and Kung Pao Shrimp recipes.

Serve your stir fry alongside some steaming stovetop rice and you have a quick dinner everyone will love. If you want to add some more dishes to create a larger feast, have a look at some of my other Asian recipes for inspiration.

Storage

• Refrigerate: After you mix up the homemade kung pao sauce, you can use it straight away or store it in the refrigerator in an airtight container for up to 1 week. Mason jars make great containers for all kinds of condiments.
• Freezer: If you want to keep it fresh for longer, store it in a freezer bag for up to 2 months. The freezer bag will lay flat in your freezer, so it won’t take up too much room. To use it, thaw it in the refrigerator overnight and use it according to the recipe.