Kung Pao Sauce

Name: Kung Pao Sauce
Total time: 20 min
Ingredients: 2 tablespoons sesame oil (or use peanut oil); 6-8 dried hot chilies; 1 teaspoon Sichuan peppercorns (coarsely ground); 1 tablespoon minced leek (or use scallions or white onion); 1 knob ginger (peeled and minced (1 inch knob)); 3 cloves garlic (minced); 2 tablespoons light soy sauce; 2 tablespoons dark soy sauce; 2 tablespoons chili-garlic sauce; 1 tablespoon Chinese black vinegar (or use balsamic vinegar); 1 teaspoon honey (or use brown sugar); 1 cup chicken broth (or use vegetable broth); 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry, for thickening, if desired)

www.chilipeppermadness.com

This homemade Kung Pao sauce recipe is easy to make and loaded with flavor, perfect for quick and easy Chinese-inspired dishes anytime.

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Ingredients

2 tablespoons sesame oil (or use peanut oil)
6-8 dried hot chilies
1 teaspoon Sichuan peppercorns (coarsely ground)
1 tablespoon minced leek (or use scallions or white onion)
1 knob ginger (peeled and minced (1 inch knob))
3 cloves garlic (minced)
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons chili-garlic sauce
1 tablespoon Chinese black vinegar (or use balsamic vinegar)
1 teaspoon honey (or use brown sugar)
1 cup chicken broth (or use vegetable broth)
1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry, for thickening, if desired)