How to Make Chinese kung pao sauce

• Soak the dried red chili peppers in hot water for 10-15 minutes until they become soft. Drain the water and remove the stems and seeds. Then chop the peppers into small pieces.
• In a small bowl, combine soy sauce, rice vinegar, sugar, and cornstarch. Mix well until the cornstarch is fully dissolved.
• Heat sesame oil in a wok or a large skillet over medium-high heat. Add the minced ginger and garlic, and sauté for about 1-2 minutes until fragrant.
• Add the diced chicken breast to the wok and stir-fry until it is cooked through and slightly browned. This usually takes about 4-5 minutes.
• Add the chopped red and green bell peppers to the wok and stir-fry for another 2-3 minutes until they are slightly tender.
• Add the chopped chili peppers and roasted peanuts to the wok. Stir-fry for 1-2 minutes to combine the flavors.
• Pour the sauce mixture prepared in step 2 into the wok. Stir well to coat all the ingredients with the sauce. Cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients evenly. If the sauce becomes too thick, you can add a little water to adjust the consistency.
• Season with salt to taste and stir in the chopped scallions.
• Remove from heat and transfer the kung pao sauce to a serving dish.

The kung pao sauce is typically served with stir-fried chicken, shrimp, or tofu, along with steamed rice or noodles. It adds a spicy and tangy flavor to the dish, complemented by the crunch of peanuts.

In conclusion, kung pao sauce is a popular Chinese brown sauce known for its spicy and savory taste. It combines the heat of chili peppers with the richness of peanuts and the umami flavors of soy sauce and vinegar. The sauce is versatile and pairs well with various proteins and vegetables, making it a delicious addition to many Chinese dishes.

Facts about the sauce:

1. Kung pao sauce is named after Ding Baozhen, a Qing Dynasty official.
2. The sauce originated in the Sichuan province of China and is known for its spicy and numbing flavors.
3. The traditional version of kung pao sauce includes Sichuan peppercorns, which give it a unique tingling sensation on the tongue.
4. Kung pao sauce has gained popularity worldwide and is a staple in many Chinese restaurants outside of China.
5. The combination of chili peppers and peanuts in kung pao sauce provides a balance of heat and texture, creating a satisfying culinary experience.