Kung pao sauce
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Kung pao sauce

By Ching-He Huang

Make this sauce that hails from Sichuan, China. Spicy-sweet and tangy with a hint of numbing spice from the Sichuan peppercorns, it’s delicious paired with chicken or prawns

  • Prep:5 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 87
  • fat 4g
  • saturates 0.4g
  • carbs 10g
  • sugars 0g
  • fibre 2g
  • protein 3g
  • salt 1.82g

Ingredients

  • 1 tbsp cornflour
  • 1 tbsp rapeseed oil
  • 1 tbsp garlic , finely chopped
  • 1 tbsp ginger , grated
  • 1 red chilli , deseeded and finely chopped
  • ½ tsp Sichuan peppercorns , toasted and ground
  • 2 dried chilli peppers ‘chao tian jiao’
  • 1 tsp chilli bean sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp tomato ketchup
  • 2 tbsp light soy sauce
  • 1 tbsp Chinkiang black rice vinegar
  • 200ml hot vegetable or chicken stock

Method

  1. Mix the cornflour with 2 tbsp water in a bowl and set aside. Heat a wok over medium heat. Once hot, add the oil, then mix in the garlic, ginger, chilli, Sichuan peppercorns and dried chillis. Fry for a few seconds before stirring in the chilli bean sauce, hoisin and ketchup. Once mixed in, pour in the soy sauce, vinegar and stock. Bring to the boil then drizzle in the cornflour mixture and stir well. Remove from the heat and pour into a heatproof bowl. Leave to cool then refrigerate until ready to use. Will keep chilled for up to three days.

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