Gluten Free Kung Pao Sauce
Kung Pao sauce is one of those bold, restaurant-worthy flavors that can feel impossible to recreate safely at home — mostly because traditional soy sauce quietly contains wheat. Swapping in tamari is the move here, delivering that same deep, savory backbone without any gluten concerns. The combination of rice vinegar, hoisin, and toasted sesame oil builds serious complexity, while chili garlic sauce and ground Sichuan pepper bring the heat and that signature mouth-tingling kick. A little cornstarch is the secret to getting that glossy, clingy coating that makes every bite of your stir-fry taste like it came from a proper wok kitchen. Freshly grated ginger ties everything together with a bright, aromatic lift that bottled sauces just can't match. The whole thing comes together in one bowl with a quick whisk — no cooking required until it hits the pan. This makes four servings, so it's perfectly scaled for a weeknight dinner that genuinely delivers on flavor.
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Learn more →Ingredients
4 servings
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp toasted sesame oil
- 1 tbsp granulated sugar
- 2 tsp cornstarch
- 1 tsp chili garlic sauce
- ½ tsp ground sichuan pepper
- 1 tsp fresh ginger, finely grated
Instructions
- 1
Add the tamari, rice vinegar, hoisin sauce, sesame oil, sugar, cornstarch, chili garlic sauce, Sichuan pepper, and grated ginger to a small bowl.
- 2
Whisk until the cornstarch is fully dissolved and the sugar is no longer visible at the bottom of the bowl — the sauce should look uniform and slightly thickened in consistency before cooking.
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