Kung Pao Sauce

Name: Kung Pao Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 6 servings
Ingredients: 1/4 cup soy sauce; 2 tbsp black vinegar (or rice vinegar); 2 tbsp sugar; 1 tbsp Shaoxing wine; 1 tsp sesame oil; 1 tbsp cornstarch mixed with 2 tbsp water; 1/2 tsp red pepper flakes

6 servings5 min prep8 min cookEasy

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The Story Behind It

The Tale of Kung Pao Sauce

Story updated September 18, 2026

Kung pao sauce comes from Sichuan, China, and is named after Ding Baozhen, a Qing dynasty official whose title was 'Gong Bao.' The dish's signature balance of spicy, savory, and slightly sweet flavors, built on Sichuan peppercorns and chilies, reflects the region's bold culinary style.

Ingredients

Scale:· 6 servings

1/4 cup soy sauce
2 tbsp black vinegar (or rice vinegar)
2 tbsp sugar
1 tbsp Shaoxing wine
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water
1/2 tsp red pepper flakes

Instructions

1Whisk together soy sauce, vinegar, sugar, Shaoxing wine, sesame oil, and pepper flakes.
2Warm in a saucepan over medium heat until simmering.
3Stir in the cornstarch slurry and simmer 2 minutes, until thickened.

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