Kung pao sauce
Make this sauce that hails from Sichuan, China. Spicy-sweet and tangy with a hint of numbing spice from the Sichuan peppercorns, it's delicious paired with chicken or prawns
Bang bang sauce
- Preparation and cooking time
- Prep:
- Easy
- Makes 250ml
Skip to ingredients
- 1 garlic clovegrated
- 1 tbsp gingergrated
- 1 large red chillideseeded and finely chopped
- 1 large pinch ground Sichuan peppercorns
- 2 tbsp crunchy peanut butter
- ½ tsp dark soy sauce
- 2 tbsp low-sodium light soy sauce
- 2 tbsp black rice vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp golden syrup
Nutrition: Per serving
- kcal51
- fat3g
- saturates0.4g
- carbs3g
- sugars3g
- fibre0.4g
- protein2g
- salt0.48g
Method
step 1
Mix all the ingredients in a large jug and stir. Pour in 80ml hot water and whisk well to combine. Season to taste, adding a splash more sugar or soy sauce if needed. Use to dress chicken, prawns, vegetables or tofu.