P.F. Chang's Kung Pao Sauce Recipe
P.F. Chang’s Kung Pao Sauce is a bold, savory-sweet glaze with a spicy kick, crafted from soy, garlic, ginger and chilies to bring fiery balance to shrimp, chicken or vegetables. Make our P.F. Chang's Kung Pao Sauce Recipe at home. With our Secret Restaurant Recipe your Kung Pao Sauce will taste just like P.F. Chang's. This sauce clings beautifully to shrimp, chicken, or vegetables and captures the sweet heat and umami depth of P.F. Chang’s signature Kung Pao.
Yield: 1 Bottle
Ingredients
- 1 tablespoon Sesame Oil
- 1 tablespoon Vegetable Oil
- 1/2 tablespoon fresh Ginger finely grated
- 2 cloves Garlic minced
- 1/2 teaspoon crushed Red Pepper Flakes adjusted to taste
- 2 tablespoons Hoisin Sauce
- 2 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Oyster Sauce
- 1 tablespoon Shaoxing Wine or Dry Sherry
- 1 1/2 tablespoons Dark Brown Sugar
- 1/2 teaspoon Cornstarch
- 3 tablespoons Water
- 1 teaspoon toasted Sesame Seeds
- 1 Green Onion finely sliced, for garnish
Instructions
- Pour sesame and vegetable oil into a medium skillet. Place over medium heat.
- When oil is hot and shimmering, add ginger and garlic. Sauté for 30 seconds until fragrant.
- Stir in red pepper flakes.
- Whisk in hoisin, soy sauce, vinegar, oyster sauce, Shaoxing wine and brown sugar.
- In a small bowl, combine cornstarch and water until smooth. Whisk mixture into sauce. Bring to a low simmer, stirring constantly, until thickened to a glossy, pourable glaze, about 2 minutes.
- Remove from heat. Stir in sesame seeds.
- Serve warm over seared shrimp or as a finishing sauce for stir-fry. Garnish with sliced green onions.