This sauce is actually called Kung Po Sauce, named after Kung Po Chicken. Again like Lo mein and General tso’s chicken sauce, I have to modify this recipe because the original does contain MSG as well as two other ingredients. This sauce is the base sauce for almost all chinese-american food. From dumpling sauce to szechuan sauce to sesame chicken and so on.
Ingredients: (2.2 cups or 517 mL)
Unsalted Stocks: 1.5 to 1.75 cup or 355 to 415 mL (Unsalted Heated Chicken or Veg. Stocks)
Soy Sauce: 3 tbsp or 45 mL
Sugar: 2.5 tbsp or 32 g
Wine: 2 tbsp or 30 mL
Oyster Sauce: 2 tbsp or 30 mL
Hoisin Sauce:1 tbsp or 15 mL
Dark Soy Sauce: 1 tbsp or 15 mL
Sesame Oil: 1 tsp or 5 mL
Green Onions Roots: 1 root or 2 tsp (cut)
Ginger: 1-2 tsp (minced)
Garlic: 1-2 tsp (minced)
White Pepper: a sprinkle (optional)
Please note that this recipe varies depending on what brand of sauce you use. If it is salty simply add in more stock to mellow it out.
Step 1: Combine all the ingredients together and let the sauce cool down (usually about 1 hour to cool). This allow the flavor to come together.
Step 2: Drain and discard the roots after about an hour of cooling. You can prepare this sauce ahead of time.
Step 3: Store the sauce in the fridge or freeze the sauce.
Note: If you do not mix in the stock you can keep the sauce in the fridge for about 1 month.
Step 4: Setup traps and fight off anybody that tried to steal your (this) recipe.