Bold Flavor · Big Umami
Kung Pao Sauce
Better than takeout, and it comes together in a jar. Shake it, pour it into a screaming-hot wok with chicken and vegetables, and let the cornstarch do the rest — thick, glossy, and clinging to every bite.
Ingredients
- 1/2 cupSoy sauce
- 1/2 cupOyster sauce
- 2 TbspSambal
- 2 TbspChinese black vinegar
- 1 TbspMirin
- 2 TbspWhite sugar
- 1 TbspBrown sugar
- 2 tspSesame oil
- 2 TbspCornstarch
Instructions
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Combine
Add everything to a jar or container with a tight-fitting lid and shake vigorously until completely combined and emulsified.
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Add to the wok
Add the sauce to your chicken, vegetables, or other ingredients in a screaming-hot wok. Toss everything together as the sauce heats.
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Let it thicken
The cornstarch activates as the sauce approaches a boil, transforming it into that thick, glossy, luxurious Kung Pao sauce that coats every bite.
Try it in: our Kung Pao Chicken — this is the sauce that makes it.
Watch it come together: see the full Kung Pao Sauce reel on
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