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Chickpea Kung Pao

Kung Pao Sauce

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Sauce
  • Method: Cook
  • Cuisine: Asian



  • 2 cloves garlic, minced
  • 2 dried red peppers, seeds removed, cut into ¼ inch length
  • 2 Tablespoon coconut oil
  • 1 cup soy sauce
  • 1 cup water
  • 1 Tablespoon honey
  • 2 Tablespoon wine (I used Merlot)
  • 1 1/2 Tablespoon rice wine vinegar
  • 2 Tablespoon cornstarch
  • ½ teaspoon sesame oil


  1. Mash garlic and dried hot peppers together.
  2. Mix together soy sauce, water, honey, wine, rice wine vinegar, cornstarch and sesame oil in a bowl .Place the cornstarch in first it will mix easier and you will not have lumps.
  3. In a small saucepan melt coconut oil over medium heat.Cook pepper-garlic paste in the wok and until fragrant. Careful not to let the garlic get brown it will be bitter.
  4. Add the wet mixture to the garlic and cook until it thickens.
  5. Refrigerate the sauce up to 4 days.


Adjust the peppers to add more spice.