Comments on: Homemade Kung Pao Sauce

By: Getta

Getta — Thu, 04 Aug 2022 18:11:37 +0000

I love this recipe. I was nervous about making it but it turned out delicious. I love all your recipes. We’ve stopped going to our local takeaway because we prefer the flavours of your recipes

By: Ac

Ac — Wed, 04 May 2022 16:23:19 +0000

In reply to Jennie Durren.

It would be good but the balance is off. It’s too vinegar forward. I’d follow the concept again but lower the ratio of vinegar to soy. I’d also use less sugar and make it brown sugar. More ginger. It really would be great if it weren’t for the vinegar overwhelming everything

By: Maggie Zhu

Maggie Zhu — Fri, 18 Mar 2022 14:45:46 +0000

In reply to Mary. I was worried when I read half way through when you said it was disappointing lol But glad to find out it worked out and you liked it :) Thanks for leaving a positive review!

By: Mary

Mary — Wed, 16 Mar 2022 20:48:39 +0000

I came to this website looking for a Kung Pao sauce like my local Chinese restaurant. After I made this, I was initially disappointed because it was nothing like theirs. After a few bites I realized it was SO much better and then after a couple of more bites realized that I was absolutely in love with this sauce. I’ve made it several times now in the last 10 days and eat it on streamed vegetables almost daily. Thanks so much for sharing your recipes. I can’t wait to make more! The Mala Market Sichuan peppercorns are the best I’ve ever used, too.

By: Stuart

Stuart — Wed, 12 Jan 2022 02:46:47 +0000

I don’t know how many times I’ve made this sauce. A big hit every time. Had another recipe by the same name but this is my “go to” kung pao now.
Thanks again Chef Zhu !!!

By: Dianna

Dianna — Tue, 20 Jul 2021 21:54:00 +0000

In reply to Lily Liu. It is a black vinegar. I don't think there is a good substitute as it is a distinct taste but I'm no expert.

By: Beth

Beth — Mon, 14 Jun 2021 04:55:20 +0000

This was a fantastic sauce!!

By: Jim K

Jim K — Sun, 02 May 2021 13:32:22 +0000

Our new favorite sauce. It inspired me to go through all your recipes and techniques. Loving what we’re making. You have greatly expanded my repertoir.

By: Vaishalee

Vaishalee — Fri, 26 Mar 2021 16:44:24 +0000

We frequently make this sauce and use it for Kung Pao fried rice. It tastes great.

By: Maggie Zhu

Maggie Zhu — Fri, 05 Mar 2021 14:08:32 +0000

In reply to Tan.

You can use it at the beginning of the cooking to infuse oil – add them to the heated oil (not too hot), roast them for a few minutes over medium low heat to release fragrance, then scoop out and discard. Then you can follow the recipe as it is.
Green Sichuan pepper taste different than the red, but I think you can use it in this recipe as well.