Kung Pao Sauce: Keto-Friendly Or Not?

Kung Pao sauce is a popular ingredient in Chinese cooking, but is it suitable for those following a keto diet? Kung Pao sauce is typically made with a combination of soy sauce, rice vinegar, sesame oil, garlic, and chilli peppers, resulting in a salty, sweet, and spicy flavour. While the traditional recipe may not be keto-friendly, several keto-friendly alternatives are available, substituting soy sauce with coconut aminos or No Soy soy sauce, and brown sugar with low-carb brown sugar substitutes. These alternatives allow those on a keto diet to enjoy the flavours of Kung Pao sauce without compromising their dietary restrictions.

Kung Pao Sauce ingredients

Kung Pao sauce is a mix of sweet, sour, and spicy flavours. The ingredients below can be tweaked to suit your preference and what you have available in your pantry.

• Sesame Oil — Gives the sauce a rich, nutty taste.
• Olive Oil — For sautéing the chilli peppers and peppercorns.
• Chilli Peppers — A signature ingredient in Kung Pao recipes to add heat.
• Ground Szechuan Peppercorns — These have a spicy, woody aroma and a pungent, biting flavour.
• Fresh Ginger — Grated ginger gives the sauce a spicy, peppery kick.
• Garlic — For a savory and slightly spicy flavour.
• Scallions — Add a mild, slightly sweet oniony flavour.
• Soy Sauce — Adds a salty and umami flavour.
• Brown Sugar — Adds sweetness and depth of flavour to the sauce.
• Chinese Black Vinegar — Also known as Chinkiang vinegar or Zhenjiang vinegar, this adds a complex, mellow sweetness.
• Sriracha Sauce — Adds a bit of extra spice.
• Chicken Broth — Thins the sauce while adding extra flavour.
• Cornstarch — To help thicken the sauce.
• Water — To get the consistency just right.

Kung Pao Sauce preparation

Kung Pao sauce is a popular Chinese stir-fry sauce that originated in Sichuan cuisine. It is known for its sweet, sour, and slightly spicy flavour, with a distinctive tongue-numbing sensation from the Sichuan peppercorns. The sauce is typically paired with chicken, but it can also be used with other proteins or vegetables. Here is a step-by-step guide on how to prepare Kung Pao sauce:

Ingredients:

• Oil (sesame, peanut, or vegetable)
• Dried hot chillies (Chinese, chile de arbol, or japones)
• Sichuan peppercorns (coarsely ground)
• Leek (or scallions, green onion, or white onion)
• Ginger (peeled and minced)
• Garlic (minced)
• Soy sauce (light and dark)
• Vinegar (Chinese black, balsamic, or a mix)
• Sweetener (honey or brown sugar)
• Chicken/vegetable broth
• Cornstarch (optional, for thickening)

Method:

• Heat the oil in a wok or large pan over medium heat.
• Add the dried chillies and Sichuan peppercorns. Stir-fry for about 1 minute, until the chillies darken slightly.
• Add the leek, ginger, and garlic. Continue stir-frying for 3-4 minutes, until the mixture is lightly browned and aromatic.
• Stir in the light and dark soy sauce, vinegar, sweetener, and broth.
• Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes to allow the flavours to develop.
• If desired, thicken the sauce by stirring in a slurry made from cornstarch and water. Cook until the sauce reaches the desired consistency.
• Use the Kung Pao sauce immediately, or store it in an airtight container in the refrigerator for up to a week.

Tips and Variations:

• For a less spicy version, skip the chillies or use milder varieties.
• If you cannot find Chinese black vinegar, you can substitute it with balsamic vinegar or a mix of other types of vinegar.
• If you prefer a sweeter sauce, you can adjust the amount of honey or brown sugar to your taste.
• For a vegan option, use vegetable broth instead of chicken broth.
• The sauce can also be frozen for up to 3 months.

Kung Pao Chicken ingredients

Kung Pao Chicken is a Chinese stir-fry dish that consists of chicken in a sweet, spicy, and savoury sauce. The ingredients for Kung Pao Chicken can vary, but here is a list of commonly used ingredients:

Marinade:

• Cornstarch
• Water
• Wine (dry sherry, rice wine, or white wine)
• Soy sauce (or tamari for a gluten-free option)
• Sesame oil

Chicken:

Boneless and skinless chicken breasts, cut into bite-sized pieces or strips

Sauce:

• Hot chili paste or dried red chili peppers
• Brown sugar or low-carb brown sugar substitute
• Vinegar (rice vinegar, sherry vinegar, or white vinegar)
• Hoisin sauce
• Toasted sesame oil
• Chicken broth or stock
• Liquid aminos or coconut aminos
• Garlic, minced or chopped
• Ginger, grated or minced
• Red pepper flakes

Vegetables:

• Water chestnuts
• Onions, green onions, or scallions
• Red and green bell peppers
• Celery

Garnish:

• Peanuts or cashews
• Sesame seeds
• Green onions or scallions
• Crushed red pepper

Kung Pao Chicken preparation

Kung Pao Chicken is a stir-fried Chinese dish that consists of cubed chicken in a sweet, spicy, and savoury sauce. Here is a step-by-step guide on how to prepare it:

Ingredients:

• Chicken breasts or tenderloins
• Cornstarch
• Water
• White wine/dry sherry/Chinese cooking wine
• Soy sauce
• Sesame oil
• Hot chilli paste/crushed red pepper flakes
• Brown sugar
• White vinegar/Chinese black vinegar/rice wine vinegar/plain white vinegar/balsamic vinegar
• Water chestnuts
• Peanuts/cashews
• Green onions/scallions
• Garlic
• Ginger (optional)
• Red and green bell peppers (optional)
• Bamboo shoots (optional)

Steps:

• Prepare the marinade by mixing cornstarch, water, wine, soy sauce, and sesame oil in a bowl.
• Cut the chicken into cubes and add them to the marinade. Refrigerate for about 15-30 minutes.
• Prepare the sauce by mixing chilli paste/crushed red pepper flakes, brown sugar, vinegar, and the remaining wine, soy sauce, and sesame oil in a separate bowl.
• Add water chestnuts, peanuts/cashews, green onions, and garlic to the sauce and toss to coat.
• Heat a large skillet or wok over medium heat and add the sauce mixture. Cook until aromatic.
• In a separate large skillet, cook the marinated chicken over medium-high heat until cooked through.
• Combine the cooked chicken and sauce in one skillet and simmer until the sauce thickens.
• Serve with plain rice or Chinese-inspired side dishes such as egg drop soup, fried rice, or Chinese broccoli.

Tips:

• You can be creative with the measurements and add extra vegetables or spices to suit your taste.
• Kung Pao Chicken is traditionally a dry stir-fry with a small amount of intense, flavoured sauce.
• If you want a milder sauce, you can reduce the amount of chilli or crushed red pepper flakes.

Kung Pao Sauce substitutes

Kung Pao sauce is a popular stir-fry sauce in Chinese cuisine, especially in Sichuan. It is known for its sweet, tangy, and savoury taste with a slight spiciness. While the sauce is relatively easy to make, achieving the perfect balance of flavours can be challenging.

Spicy Stir-Fry Sauce

For a spicier alternative, you can create a stir-fry sauce by combining soy sauce, rice vinegar, sesame oil, and sriracha. This sauce will still provide a savoury and tangy flavour profile similar to Kung Pao sauce, but with an added kick.

Sweet and Sour Sauce

A classic sweet and sour sauce is a good option if you're looking for a less spicy choice. This sauce typically includes sugar, vinegar, and soy sauce, creating a balance of sweet and tangy flavours. You can easily make it at home or find it in stores.

Teriyaki Sauce

Teriyaki sauce is another popular choice for stir-fries and marinades. It offers a combination of sweet, savoury, and umami flavours. While it may not have the same spiciness as Kung Pao sauce, it can still add a delicious dimension to your dishes.

Hoisin Sauce

Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine. It has a sweet and slightly spicy flavour with a hint of tanginess. Hoisin sauce is excellent for glazing meats or as a dipping sauce.

Oyster Sauce

Oyster sauce is a savoury and slightly sweet sauce made from oyster extracts, salt, and soy sauce. It is commonly used in stir-fries and adds a unique flavour to dishes. Oyster sauce is readily available in most grocery stores.

When substituting these sauces for Kung Pao sauce, keep in mind that the flavour and texture may vary, so adjust the amount used accordingly. Additionally, if you're looking for a keto-friendly option, be sure to check the ingredient list and choose a sauce that aligns with your dietary preferences.

Frequently asked questions