Kung Pao Sauce
This easy homemade Kung Pao sauce is sweet, savory, and perfectly balanced with the deep, malty tang of Chinese black vinegar. It comes together in minutes and is incredibly versatile, making it the perfect restaurant-style glaze for chicken, beef, shrimp, or tofu.
Servings: 1
Ingredients
- 3 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- ½ teaspoon Chinese black vinegar
- 4 tablespoons water
- 2 teaspoons cornstarch
Instructions
- Add the ingredients to a small saucepan and stir until well combined.
- Place the saucepan over medium heat and stir until the sauce starts to bubble and thickens into a glossy glaze.
- Turn off the heat and set the sauce aside to cool before using in your stir fry or storing in a jar.
Video
Notes
This recipe makes about 1/2 cup of sauce, which is the perfect amount to glaze:
- Chicken: 1.5 lb (680g)
- Beef: 1.5 lb (680g)
- Shrimp: 1.5 lb (680g)
- Tofu: 1.75 lb (800g / 2 blocks)
Nutrition
Serving: 0.5cup | Calories: 86kcal | Carbohydrates: 15g | Protein: 7g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3690mg | Potassium: 140mg | Fiber: 1g | Sugar: 9g | Calcium: 15mg | Iron: 2mg