Chili Pepper Madness · by Mike Hultquist★ 5.0 (4)
Kung Pao Sauce Recipe
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 3%
CARBS 12G41% OF CAL
1G FIBER2G OTHER9G TOTAL SUGAR
FAT 7G56% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade kung pao sauce combining sesame oil, Sichuan peppercorns, chilies, and aromatics with sweet and tangy notes. Use it as a base for quick stir-fries.
condimentchinese🍜 wokdairy free
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons sesame oil (or use peanut oil)
- 6-8 dried hot chilies
- 1 teaspoon Sichuan peppercorns (coarsely ground)
- 1 tablespoon minced leek (or use scallions or white onion)
- 1 knob ginger (peeled and minced (1 inch knob))
- 3 cloves garlic (minced)
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons chili-garlic sauce
- 1 tablespoon Chinese black vinegar (or use balsamic vinegar)
- 1 teaspoon honey (or use brown sugar)
- 1 cup chicken broth (or use vegetable broth)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry, for thickening, if desired)
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 3%
CARBS 12G41% OF CAL
1G FIBER2G OTHER9G TOTAL SUGAR
FAT 7G56% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1111mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 188mg
- Calcium
- 7mg
- Iron
- 0.19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1111MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.