Kung Pao Sauce
Print RecipeServings: 4 servings
This sauce can be used in various dishes listed in recipes. Kung Pao Chicken or ShrimpFried Rice
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Recipe Multiplier
- ½ cup Soy Sauce (Kikkoman)
- ½ cup Chicken Stock (or Vegetable)
- 1 tbsp Sugar
- 1 tbsp Oyster Sauce (Lee Kum Kee)
- 2 tbsp Michiu Wine (can substitute dry sherry)
- 2 tbsp White Vinegar
- 2 tbsp Mushroom Soy Sauce (can substitute dark soy sauce) Cornstarch Slurry as needed if wanting to thicken the sauce
Instructions
- In a bowl, combine the oyster sauce and sugar.
- Heat the Chicken Stock and add to the sugar and oyster sauce so they dissolve.
- Add the remaining ingredients and mix to combine.
- Can be refrigerated for later use or use immediately.
Notes
- This recipe makes about 1 1/2 cups of sauce.
- Serving size is an estimate on how much you are using for your recipe.
- The sauce can be increased and saved for later use in the refrigerator for up to two weeks.
- Use for Kung Pao Shrimp or Chicken, Fried Rice, Chow Mein Noodles, Dan Dan Noodles or other stir fry dishes.
- Sauce can be thickened with cornstarch when cooking to glaze the final dish.
- I recommend using the ingredients as listed. If needing to switch out ingredients, the substitutions may vary the flavor of the sauce .
- Example dark soy is sweeter than mushroom soy so sauce may be sweeter than the original recipe. You can omit an ingredient but the flavor will vary as well.