Chinese Brown Sauce, Base Sauce, Mother Sauce or Kung Po Sauce

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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.

Instruction:
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.

33 Comments

  1. What types of soy sauce do you use, light/dark/chinese/japanese/low salt? I made something the other day, wich specified soy sauce. I used the correct amount, 1 cup, and it got so salty it was inedible…I used kikkoman. Had to dilute it with lots of water before it tasted ok, but then everything else was off balance… Thanks for great videos, cant wait to try them out. We had a nce chinese take out in the area, and they sold it to someone else…it was never the same, so being able to try this on my own is great.

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  2. can u give me the restaurant version

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  3. hi, please could you made a video for red spicy chicken or ( chicken enchilado ) or send me the recipe

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  4. Could I get the recipe with the MSG version? Love your videos they are very good!

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    • Sure, Here it is. Please be aware that the restaurant recipe does contain MSG, I tried to avoid using this ingredient as much as possible. You can omit it as well.

      The bottom is my restaurant recipe:

      Restaurant Chinese Brown Sauce:
      Kikkoman Soy Sauce: 8 1/2 tbsp
      Sugar: 5 tbsp
      *MSG: 3 tbsp
      LKKOyster Sauce: 5 tbsp
      Amoy Gold Label Soy Sauce: 5 tbsp
      White Wine: 6 tbsp
      Shao Xing Rice Wine: 4 tbsp
      Koon Chun Hoisin Sauce: 2 tbsp
      Sesame Oil: 1 tbsp
      Dark Soy Sauce (Mushroom Flavored): 1 tbsp
      White Pepper: A sprinkle
      Ginger: a few slices (minced)
      Garlic: 1-2 cloves (minced)
      Green Onion root (white): 1 root
      *Unsalted Chicken Stock= What ever the amount of sauce you make you add in the same amount of chicken stock.

      Few ingredients: first one being MSG, second Amoy Soy Sauce–it’s much saltier than Kikkoman soy sauce and third we use two different wines: Shao Xing Wine (Rice Wine) and White Wine. The recipe I gave online, only uses one wine to make it easier for viewers to make at home.

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  5. Raymon! for the restaurant recipe you state the amount of unsalted chicken stock. for all above recipe you put up how much is the chicken stock to add into mixture? sorry I am stupid here

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    • Nobody is stupid, if you don’t understand then it is my fault as the writer. The reason the above chicken stock is different from the restaurant recipe is because in the restaurant recipe the volume is more. Generally, whatever amount of the base sauce (excluding chicken stock) you make, for example, 1 cup. You will need to add in the same proportion of unsalted chicken stock in (1 cup) so that it will equate to 2 cups. In the above recipe, I tested the sauce so I know how much to put in. For the restaurant, I haven’t tested how much to add in yet because the volume I make is 5 gallon bucket. So when I make the sauce in the restaurant, I follow that measurement for the 5 gallon sauce but I use wok spoon instead. When I add in all the ingredients, it will come half way (2.5 gallon) then I will pour in the heated unsalted chicken stock without measuring (basically till it reaches the top of the bucket which is about 2.5 gallon). Hope this helps.

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  6. Thank you so much Raymon for your clarification and kind words:)) I am a big fan of you :))) by the way, I have made your honey chicken, it is so nice… except for the first time I used leatherwood honey and the smell was so overwhelming… the second time around I used different honey, it came out perfect…. Raymon would u kindly consider teaching how to make Kung Poa chicken soon pls pls??? I live in Australia and I often go to a Chinese cafe where they make very nice spicy but not too spicy for westerners Kung Poa chicken …. I love their recipe… hope I can make it at home… I truly appreciate your efforts and kindness to share your recipe on internet … you r very generous…Regards Fen

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  7. Raymond, I recently turned on to your recipes on Youtube when I was searching for a good roast duck recipe. You are totally awesome!!! I cook quite a bit actually and being that I’m from HK, I try to be picky about my cooking. Your recipes are definitely the most technical and AUTHENTIC out there. I’m so stoked about doing the duck as soon as I find some time. Would it be OK if I email you some time to ask you general cooking-technique-related questions? Lately, I’ve been on a dumpling craze and have been looking around for info on how to make a good Xiao Long Bao skin. As I understand it, part of the dough needs to rise. Anyway, wondering if you could teach me more about how to make the skin? THANK YOU!!!

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  8. Can this be used as a marinade?
    Can this be used as a glaze when grilling?

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  9. How can this sauce be used/changed to make chicken and garlic sauce? You make great videos and recipes too, I’m always happy to see a new video from you.

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  10. Hi Wolf, you only need to garlic, sugar, vinegar, chili garlic sauce, green onion roots and hoisin sauce and that will be the garlic sauce for chinese-american restaurant.

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  11. Brittany Nicole

    Thank you so much for all of your tips and recipes! I have recently delved into the art of Asian cooking, and I am so excited to get started. I just had a quick question…
    Okay, so there is this Chinese take-out place right around the corner from me, though their food is getting really expensive and think I can make it cheaper at home myself. They make this brown sauce that tastes pretty much the same for their chicken & broccoli, chicken lo mein, etc. The sauce tastes pretty sweet, and I love it. I have made my own lo mein before, using a very small amount of the rice wine, and I could not stand the flavor. It did not taste at all like the lo mein I am used to having. I was curious if the vinegar is like a traditional requirement for the brown sauce, or if it is possible to omit it and reach the flavor I desire. So my question is… how can I make the Chinese take-out sauce without a vinegar flavor?

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  12. Rice Wine, and Rice Wine Vinegar are two entirely different things. A lot of what’s sold in U.S. supermarkets is typically Rice Wine Vinegar. The closest analogue to Rice Wine outside of finding the real stuff in an asian market/liquor store is Dry Sherry. You can use it in same proportions as typical rice wine. Also, if you aren’t going to be cooking the sauce with the ingredients together, heat the sauce to cook off the alcohol.

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  13. Do you have a recipe or video for the brown sauce used in scallion chicken?

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  14. I could not locate unsalted stock (chicken or veggie) Can I use a low sodium stock as well as low sodium soy sauce to make up for that? Or what would you recommend if unsalted stock can not be found?

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  15. Is the wine called for in this recipe Chinese White Rice wind or Mirin Cooking wine?

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  16. This brown sauce is hands down number one! It makes the best chicken and broccoli I have ever eaten in any Chinese takeaway restaurant. I have also used it to make General Tsao and Kung PO chicken with the addition of chile garlic sauce. Our family loves coming over here for dinner because they love the dishes we make using this sauce. I always have some ready in the freezer. I use good ingredients like Koon Chung to make the sauce and always fresh scallions, ginger and garlic. Get this recipe while you can and lock it away in a safe place. A real treasure.

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  17. Hi what kind/brand of wine did you use for the brown sauce? Thanks

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  18. does anyone know what kind of wine?

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