Kung Pao Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A complex sauce balancing sweet, sour, and spicy elements with sesame oil, Sichuan peppercorn, and sriracha. Thickened with cornstarch for coating power, it's designed to complement stir-fried dishes and proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 6 dried chili peppers
- 1 teaspoon ground Szechuan peppercorns, (or ground black peppercorns)
- 1 tablespoon fresh ginger
- 3 cloves garlic, (minced)
- ⅓ cup sliced scallions, (only the white part)
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon Chinese black vinegar, (or balsamic vinegar)
- 1 tablespoon sriracha, (or sambal)
- 1 cup chicken broth, (or vegetable broth)
- 1 tablespoon cornstarch
- 2 tablespoons water
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 14m
- Sodium
- 5008mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 603mg
- Calcium
- 89mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 5008MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.