Kung Pao Sauce is one of the most beloved stir-fry sauces in Chinese cuisine — savory, tangy, a little sweet, and just the right amount of heat. Perfect for chicken, tofu, shrimp, or even vegetables, this easy kung pao sauce recipe takes minutes to make but delivers restaurant-worthy flavor every time.
Whether you’re meal-prepping for busy weeknights or craving authentic Sichuan flavors, learning how to make this version of easy kung pao sauce from scratch is a total game-changer.
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I wanted to reduce my use of processed bottled sauces and also recreate takeout favorites by making them more natural, homemade, and with simple ingredients. The result, this king pao sauce that is crowd pleasing and better than takeout.
What is Kung Pao Sauce?
Kung Pao Sauce (宫保酱 gōng bǎo jiàng) is a classic Chinese stir-fry sauce originating from Sichuan Province. It’s known for its signature balance of salty soy sauce, tangy vinegar, gentle sweetness, and the unmistakable numbing heat from Sichuan peppercorns.
Shaoxing wine gives kung pao sauce it’s distinct flavor, something many of us are acustomed to tasting when we order Chinese fast food. Therefore, this recipe shows how to use shaoxing wine for that authentic style depth many of us know and love.
Traditionally, it’s paired with diced chicken, peanuts, and dried chili peppers — creating the famous Kung Pao Chicken.
These days, it’s ideal for everything from salmon rice bowls, making kung pao tofu, or even as a dip for panko shrimp or chicken nuggets! It’s even good drizzled on easy fried rice. I love dipping panko chicken tenders in it!
Make this kaung pao sauce, and get creative.
Brief History
Kung Pao Chicken and its sauce were named after Ding Baozhen, a Qing Dynasty governor of Sichuan, who was given the honorary title Gong Bao (Palace Guardian). Legend says it was his favorite dish — hence the name.
In authentic Sichuan cooking, the sauce is often oil-infused with dried chilies and peppercorns to create a deep aroma before the other ingredients are stir-fried.
Ingredients for Easy Kung Pao Sauce
Yield: About ¾ cup sauce — enough to coat 1 pound of protein or vegetables.
For the Sauce:
- 3 tablespoons low sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar (or Chinese black vinegar for authenticity)
- 1 tablespoon Shaoxing wine
- ½ tablespoon sesame oil
- 1½ tablespoons sugar
- ½ cup water or chicken stock
- 3 teaspoons cornstarch
Aromatics & Spice:
- 2 tablespoons neutral oil (peanut, canola, or vegetable)
- 4–6 dried red chilies, broken in half and seeds removed for less heat
- 1 teaspoon Sichuan peppercorns
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
Equipment You’ll Need
- Small mixing bowl
- Whisk or fork
- Sauce Pot
- Wooden spoon or spatula
- Measuring spoons & cups
Step-by-Step Instructions – How to Make Kung Pao Sauce
- Mix the sauce base – In a small bowl, whisk together light soy sauce, dark soy sauce, rice vinegar, sugar, water or stock, and cornstarch until smooth. Set aside.
- Place a sauce pot over medium heat. Add the neutral oil.
- Infuse by adding dried chilies and Sichuan peppercorns to the hot oil. Stir-fry for 10 seconds until slightly fragrant. Add in the Shaoxing wine. Infuse for another 10 seconds.
- Add aromatics – Stir in the minced garlic and ginger. Cook until fragrant.
- Add the sauce mixture – Give the sauce another quick stir (to redistribute the cornstarch) and pour it into the sauce pot. Bring to a simmer.
- Thicken and Stir constantly until the sauce thickens into a glossy glaze. Remove from the heat.
- Serve – Use immediately with stir-fried chicken, tofu, shrimp, or vegetables, or store in a glass jar.
Best Tips & Notes
- If you like it spicier, keep the chili seeds or add ½ teaspoon chili oil.
- For gluten-free, use tamari instead of soy sauce.
- Make the sauce in advance — store in the fridge for up to 1 week and reheat before using.
- The cornstarch slurry (cornstarch + liquid) must be mixed well right before adding to avoid clumps.
Add-Ins & Variations
- Add roasted peanuts or cashews for crunch.
- Swap chicken for shrimp, beef, pork, tofu, or tempeh.
- Add vegetables like bell peppers, zucchini, Shiitake mushrooms, or broccoli.
- Sweeten naturally with honey or maple syrup instead of sugar.
How to Serve Kung Pao Sauce
- Toss with diced chicken, tofu, or shrimp for a quick stir-fry.
- Drizzle over roasted vegetables.
- Use as a dipping sauce for dumplings or spring rolls (thin with water).
- Mix into fried rice for a spicy, tangy twist.
Common Questions
Can I freeze kung pao sauce?
Yes, freeze in portions for up to 3 months. Thaw and stir before using.
Is kung pao sauce vegetarian?
Yes — just use vegetable stock instead of chicken stock.
How spicy is it?
Moderately spicy. Adjust dried chilies to your liking.
Can I double the recipe?
Yes, it scales perfectly. Store leftovers in the fridge for quick weeknight meals.
This easy kung pao sauce recipe delivers authentic Sichuan flavor in just 10 minutes. With a perfect balance of savory, sweet, tangy, and spicy, it’s a must-have for stir-fries, rice, and noodles — and once you make it from scratch, you might just never go back to bottled sauces.
Easy Kung Pao Sauce
Equipment
- small mixing bowl
- whisk
- Wooden spoon or spatula
Ingredients
- 3 tablespoons low sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar or Chinese black vinegar for authenticity
- 1 tablespoon Shaoxing wine
- ½ tablespoon sesame oil
- 1½ tablespoons sugar
- ½ cup water or chicken stock
- 3 teaspoons cornstarch
Aromatics & Spice:
- 2 tablespoons neutral oil peanut, canola, or vegetable
- 4 dried red chilies broken in half and seeds removed for less heat
- 1 teaspoon Sichuan peppercorns
- 2 cloves garlic minced
- 2 tsp fresh ginger minced
Instructions
- Mix the sauce base – In a small bowl, whisk together light soy sauce, dark soy sauce, rice vinegar, sugar, water or stock, and cornstarch until smooth. Set aside.3 tablespoons low sodium soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1½ tablespoons sugar, ½ cup water or chicken stock, 3 teaspoons cornstarch
- Place a sauce pot over medium heat. Add the neutral oil.2 tablespoons neutral oil
- Infuse by adding dried chilies and Sichuan peppercorns to the hot oil. Stir-fry for 10 seconds until slightly fragrant. Add in the Shaoxing wine. Infuse for another 10 seconds.4 dried red chilies, 1 teaspoon Sichuan peppercorns, 1 tablespoon Shaoxing wine
- Add aromatics – Stir in the minced garlic and ginger. Cook until fragrant.2 cloves garlic, 2 tsp fresh ginger
- Add the sauce mixture – Give the sauce another quick stir (to redistribute the cornstarch) and pour it into the sauce pot. Bring to a simmer.
- Thicken and Stir constantly until the sauce thickens into a glossy glaze. Stir in the sesame oil. Remove from the heat.½ tablespoon sesame oil
- Serve – Use immediately with stir-fried chicken, tofu, shrimp, or vegetables, or store in a glass jar.
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