Homemade Kung Pao Sauce

8 standard portions

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Ingredients

• 3 tablespoons peanut oil ((or vegetable oil))
• 2 tablespoons white sesame seeds
• 2 teaspoons Chinese chili flakes ((or Korean chili flakes) (*Footnote 1))
• 1 teaspoon ground Sichuan peppercorns
• 8 cloves garlic (, minced)
• 2 tablespoons minced ginger
• 1/2 cup Chinkiang vinegar
• 1/4 cup light soy sauce ((or soy sauce))
• 1/4 cup Shaoxing wine ((or dry sherry, or water))
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon coarse sea salt ((or 1/4 teaspoon fine sea salt))

Method

1. Combine Chinkiang vinegar, light soy sauce, Shaoxing wine, sugar, cornstarch, and salt in a small bowl. Set aside.
2. Add peanut oil, chili pepper flakes, and sesame seeds in a sauce pan. Cook over medium low heat until it reaches a gentle sizzle. Turn to medium low heat. Cook and stir until the chili powder turns dark brown (without turning black). If the oil start to bubble fiercely, remove the pan from the heat.
3. Add ground Sichuan peppercorns, garlic and ginger. Cook and stir for another 30 seconds to release fragrance.
4. Stir the vinegar-based sauce with a spoon to dissolve cornstarch completely. Carefully add to the saucepan. Cook and stir until the sauce thickens just enough to coat a spoon (the sauce will thicken once cooled down). Transfer to a bowl immediately.
5. Once the sauce is cooled down completely, transfer to an airtight jar. Store in the fridge for 1 to 2 weeks. Store the sauce in the freezer for longer period of time.