![\"\"](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2024\/01\/kung_pao_sauce-1.jpg\")
<\/p>\n![\"Kung](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2024\/01\/kung_pao_sauce-1-1200x1799-1.jpg\" "\\"Sweet,")
<\/figure>\n![\"4-photo](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2024\/01\/kung-pao-sauce-1200x1200-1.png\" "\\"Sweet,")
<\/figure>\n![\"Kung](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2024\/01\/kung_pao_sauce-1200x1799-1.jpg\" "\\"Sweet,")
<\/figure>\n![\"Closeup](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2024\/01\/kung_pao_sauce-2-1200x1799-1.jpg\")
<\/figure>\n![\"\"](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2023\/10\/hoisinsauce-1-1-1.jpg\")
<\/a><\/div>\nDressings, Sauces, and Dips<\/p>\n
Homemade Hoisin Sauce<\/a><\/h2>\n20 mins<\/p>\n<\/div>\n<\/article>\n\n![\"\"](\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\")
<\/a><\/div>\n\nDressings, Sauces, and Dips<\/p>\n
Homemade Teriyaki Sauce<\/a><\/h2>\n10 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDressings, Sauces, and Dips<\/p>\n
Szechuan Sauce<\/a><\/h2>\n15 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDressings, Sauces, and Dips<\/p>\n
Yum Yum Sauce<\/a><\/h2>\n5 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n
<\/div>\n\n\n\n<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\n<\/div>\nKung Pao Sauce<\/h2>\n
#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }<\/p>\n
<\/span><\/span><\/span><\/span><\/span><\/div>\n<\/div>\nSweet, sour, and spicy, Kung Pao Sauce is easy to make and the perfect addition for your Chinese-inspired dishes. This homemade version is so flavorful, you'll never want store-bought again!<\/span><\/div>\n<\/div>\n\nCourse <\/span>Sauce<\/span><\/div>\nCuisine <\/span>Asian<\/span><\/div>\nKeyword <\/span>kung pao, kung pao sauce recipe<\/span><\/div>\n<\/div>\n<\/div>\n\nPrep Time <\/span>3 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nCook Time <\/span>14 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nTotal Time <\/span>17 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\nServings <\/span>1<\/span> cup<\/span><\/span><\/div>\nCalories <\/span>518<\/span>kcal<\/span><\/span><\/div>\nAuthor <\/span>Alyssa Rivers<\/span><\/div>\n\nIngredients<\/h3>\n\n\n- 1<\/span> tablespoon<\/span> sesame oil<\/a><\/span><\/li>\n
- 1<\/span> tablespoon<\/span> olive oil<\/a><\/span><\/li>\n
- 6<\/span> dried chili peppers<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> ground Szechuan peppercorns,<\/span> or ground black peppercorns<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> fresh ginger<\/a><\/span><\/li>\n
- 3<\/span> cloves<\/span> garlic,<\/a><\/span> minced<\/span><\/li>\n
- \u2153<\/span> cup<\/span> sliced scallions,<\/span> only the white part<\/span><\/li>\n
- \u00bc<\/span> cup<\/span> soy sauce<\/a><\/span><\/li>\n
- 3<\/span> tablespoons<\/span> brown sugar<\/a><\/span><\/li>\n
- 1<\/span> tablespoon<\/span> Chinese black vinegar,<\/span> or balsamic vinegar<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> sriracha,<\/a><\/span> or sambal<\/span><\/li>\n
- 1<\/span> cup<\/span> chicken broth,<\/a><\/span> or vegetable broth<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> cornstarch<\/a><\/span><\/li>\n
- 2<\/span> tablespoons<\/span> water<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \nHeat the sesame oil and olive oil in a wok over medium-high heat. Add the dried chilis and peppercorns. Cook for 3-4 minutes, until the peppers begin to darken in color.<\/span><\/div>\n<\/li>\n
- \nAdd the ginger, garlic, and scallions and cook for 1-2 minutes, until fragrant. Reduce the heat to medium and stir in the soy sauce, brown sugar, vinegar, sriracha, and chicken broth. Bring to a boil and simmer for 5-6 minutes to allow it to slightly reduce.<\/span><\/div>\n<\/li>\n
- \nMix the cornstarch and water to make a slurry. Stir into the reduced sauce and cook for 1-2 minutes, until the sauce has thickened. Remove from the heat and either use immediately or store in the refrigerator in an airtight container for up to 7 days. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
![\"\"](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2023\/10\/homemadeteriyakisauce.jpg\")
<\/a><\/div>\nDressings, Sauces, and Dips<\/p>\n
Homemade Teriyaki Sauce<\/a><\/h2>\n10 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDressings, Sauces, and Dips<\/p>\n
Szechuan Sauce<\/a><\/h2>\n15 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDressings, Sauces, and Dips<\/p>\n
Yum Yum Sauce<\/a><\/h2>\n5 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n
<\/div>\n\n\n\n<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\n<\/div>\nKung Pao Sauce<\/h2>\n
#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }<\/p>\n
<\/span><\/span><\/span><\/span><\/span><\/div>\n<\/div>\nSweet, sour, and spicy, Kung Pao Sauce is easy to make and the perfect addition for your Chinese-inspired dishes. This homemade version is so flavorful, you'll never want store-bought again!<\/span><\/div>\n<\/div>\n\nCourse <\/span>Sauce<\/span><\/div>\nCuisine <\/span>Asian<\/span><\/div>\nKeyword <\/span>kung pao, kung pao sauce recipe<\/span><\/div>\n<\/div>\n<\/div>\n\nPrep Time <\/span>3 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nCook Time <\/span>14 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nTotal Time <\/span>17 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\nServings <\/span>1<\/span> cup<\/span><\/span><\/div>\nCalories <\/span>518<\/span>kcal<\/span><\/span><\/div>\nAuthor <\/span>Alyssa Rivers<\/span><\/div>\n\nIngredients<\/h3>\n\n\n- 1<\/span> tablespoon<\/span> sesame oil<\/a><\/span><\/li>\n
- 1<\/span> tablespoon<\/span> olive oil<\/a><\/span><\/li>\n
- 6<\/span> dried chili peppers<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> ground Szechuan peppercorns,<\/span> or ground black peppercorns<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> fresh ginger<\/a><\/span><\/li>\n
- 3<\/span> cloves<\/span> garlic,<\/a><\/span> minced<\/span><\/li>\n
- \u2153<\/span> cup<\/span> sliced scallions,<\/span> only the white part<\/span><\/li>\n
- \u00bc<\/span> cup<\/span> soy sauce<\/a><\/span><\/li>\n
- 3<\/span> tablespoons<\/span> brown sugar<\/a><\/span><\/li>\n
- 1<\/span> tablespoon<\/span> Chinese black vinegar,<\/span> or balsamic vinegar<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> sriracha,<\/a><\/span> or sambal<\/span><\/li>\n
- 1<\/span> cup<\/span> chicken broth,<\/a><\/span> or vegetable broth<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> cornstarch<\/a><\/span><\/li>\n
- 2<\/span> tablespoons<\/span> water<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \nHeat the sesame oil and olive oil in a wok over medium-high heat. Add the dried chilis and peppercorns. Cook for 3-4 minutes, until the peppers begin to darken in color.<\/span><\/div>\n<\/li>\n
- \nAdd the ginger, garlic, and scallions and cook for 1-2 minutes, until fragrant. Reduce the heat to medium and stir in the soy sauce, brown sugar, vinegar, sriracha, and chicken broth. Bring to a boil and simmer for 5-6 minutes to allow it to slightly reduce.<\/span><\/div>\n<\/li>\n
- \nMix the cornstarch and water to make a slurry. Stir into the reduced sauce and cook for 1-2 minutes, until the sauce has thickened. Remove from the heat and either use immediately or store in the refrigerator in an airtight container for up to 7 days. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
![\"\"](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2024\/01\/szechuan_sauce.jpg\")
<\/a><\/div>\nDressings, Sauces, and Dips<\/p>\n
Szechuan Sauce<\/a><\/h2>\n15 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDressings, Sauces, and Dips<\/p>\n
Yum Yum Sauce<\/a><\/h2>\n5 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n
<\/div>\n\n\n\n<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\n<\/div>\nKung Pao Sauce<\/h2>\n
#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }<\/p>\n
<\/span><\/span><\/span><\/span><\/span><\/div>\n<\/div>\nSweet, sour, and spicy, Kung Pao Sauce is easy to make and the perfect addition for your Chinese-inspired dishes. This homemade version is so flavorful, you'll never want store-bought again!<\/span><\/div>\n<\/div>\n\nCourse <\/span>Sauce<\/span><\/div>\nCuisine <\/span>Asian<\/span><\/div>\nKeyword <\/span>kung pao, kung pao sauce recipe<\/span><\/div>\n<\/div>\n<\/div>\n\nPrep Time <\/span>3 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nCook Time <\/span>14 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nTotal Time <\/span>17 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\nServings <\/span>1<\/span> cup<\/span><\/span><\/div>\nCalories <\/span>518<\/span>kcal<\/span><\/span><\/div>\nAuthor <\/span>Alyssa Rivers<\/span><\/div>\n\nIngredients<\/h3>\n\n\n- 1<\/span> tablespoon<\/span> sesame oil<\/a><\/span><\/li>\n
- 1<\/span> tablespoon<\/span> olive oil<\/a><\/span><\/li>\n
- 6<\/span> dried chili peppers<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> ground Szechuan peppercorns,<\/span> or ground black peppercorns<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> fresh ginger<\/a><\/span><\/li>\n
- 3<\/span> cloves<\/span> garlic,<\/a><\/span> minced<\/span><\/li>\n
- \u2153<\/span> cup<\/span> sliced scallions,<\/span> only the white part<\/span><\/li>\n
- \u00bc<\/span> cup<\/span> soy sauce<\/a><\/span><\/li>\n
- 3<\/span> tablespoons<\/span> brown sugar<\/a><\/span><\/li>\n
- 1<\/span> tablespoon<\/span> Chinese black vinegar,<\/span> or balsamic vinegar<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> sriracha,<\/a><\/span> or sambal<\/span><\/li>\n
- 1<\/span> cup<\/span> chicken broth,<\/a><\/span> or vegetable broth<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> cornstarch<\/a><\/span><\/li>\n
- 2<\/span> tablespoons<\/span> water<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \nHeat the sesame oil and olive oil in a wok over medium-high heat. Add the dried chilis and peppercorns. Cook for 3-4 minutes, until the peppers begin to darken in color.<\/span><\/div>\n<\/li>\n
- \nAdd the ginger, garlic, and scallions and cook for 1-2 minutes, until fragrant. Reduce the heat to medium and stir in the soy sauce, brown sugar, vinegar, sriracha, and chicken broth. Bring to a boil and simmer for 5-6 minutes to allow it to slightly reduce.<\/span><\/div>\n<\/li>\n
- \nMix the cornstarch and water to make a slurry. Stir into the reduced sauce and cook for 1-2 minutes, until the sauce has thickened. Remove from the heat and either use immediately or store in the refrigerator in an airtight container for up to 7 days. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
![\"\"](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2024\/01\/yumyumsauce2.jpg\")
<\/a><\/div>\nDressings, Sauces, and Dips<\/p>\n
Yum Yum Sauce<\/a><\/h2>\n5 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n
<\/div>\n\n\n\n<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\n<\/div>\nKung Pao Sauce<\/h2>\n
#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }<\/p>\n
<\/span><\/span><\/span><\/span><\/span><\/div>\n<\/div>\nSweet, sour, and spicy, Kung Pao Sauce is easy to make and the perfect addition for your Chinese-inspired dishes. This homemade version is so flavorful, you'll never want store-bought again!<\/span><\/div>\n<\/div>\n\nCourse <\/span>Sauce<\/span><\/div>\nCuisine <\/span>Asian<\/span><\/div>\nKeyword <\/span>kung pao, kung pao sauce recipe<\/span><\/div>\n<\/div>\n<\/div>\n\nPrep Time <\/span>3 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nCook Time <\/span>14 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nTotal Time <\/span>17 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\nServings <\/span>1<\/span> cup<\/span><\/span><\/div>\nCalories <\/span>518<\/span>kcal<\/span><\/span><\/div>\nAuthor <\/span>Alyssa Rivers<\/span><\/div>\n\nIngredients<\/h3>\n\n\n- 1<\/span> tablespoon<\/span> sesame oil<\/a><\/span><\/li>\n
- 1<\/span> tablespoon<\/span> olive oil<\/a><\/span><\/li>\n
- 6<\/span> dried chili peppers<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> ground Szechuan peppercorns,<\/span> or ground black peppercorns<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> fresh ginger<\/a><\/span><\/li>\n
- 3<\/span> cloves<\/span> garlic,<\/a><\/span> minced<\/span><\/li>\n
- \u2153<\/span> cup<\/span> sliced scallions,<\/span> only the white part<\/span><\/li>\n
- \u00bc<\/span> cup<\/span> soy sauce<\/a><\/span><\/li>\n
- 3<\/span> tablespoons<\/span> brown sugar<\/a><\/span><\/li>\n
- 1<\/span> tablespoon<\/span> Chinese black vinegar,<\/span> or balsamic vinegar<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> sriracha,<\/a><\/span> or sambal<\/span><\/li>\n
- 1<\/span> cup<\/span> chicken broth,<\/a><\/span> or vegetable broth<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> cornstarch<\/a><\/span><\/li>\n
- 2<\/span> tablespoons<\/span> water<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \nHeat the sesame oil and olive oil in a wok over medium-high heat. Add the dried chilis and peppercorns. Cook for 3-4 minutes, until the peppers begin to darken in color.<\/span><\/div>\n<\/li>\n
- \nAdd the ginger, garlic, and scallions and cook for 1-2 minutes, until fragrant. Reduce the heat to medium and stir in the soy sauce, brown sugar, vinegar, sriracha, and chicken broth. Bring to a boil and simmer for 5-6 minutes to allow it to slightly reduce.<\/span><\/div>\n<\/li>\n
- \nMix the cornstarch and water to make a slurry. Stir into the reduced sauce and cook for 1-2 minutes, until the sauce has thickened. Remove from the heat and either use immediately or store in the refrigerator in an airtight container for up to 7 days. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
![\"\"](\"http:\/\/www.honyakushop.me\/wp-content\/uploads\/2024\/01\/kung_pao_sauce-1-250x250-1.jpg\")
<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\n #wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }<\/p>\nKung Pao Sauce<\/h2>\n
Ingredients<\/h3>\n
\n
Instructions<\/h3>\n
\n