Kung Pao 10-Minute Sauce

10-Minute Meals

Sweet-sour-savory Kung Pao base with black vinegar and dried chili. Chicken, peanuts, ten minutes.

$4.60

Format

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Zhenjiang black vinegar base, no synthetic acidity
Mild heat — approachable for Western palates
Gluten-free formulation available for OEM
Consistent Brix and pH, verified per batch

The most requested Chinese takeaway flavor, rebuilt for a home pan. We balance Zhenjiang black vinegar against cane sugar and light soy, then hold the ratio steady batch after batch so your result never swings sweet or sour. Works with chicken, shrimp, tofu or cauliflower.

How to cook it

1. Sear 250g diced chicken. 2. Add pouch + 30ml water. 3. Toss 2 minutes. 4. Finish with peanuts.

Flavor profile

Sweet, tangy, lightly spicy, toasted aromatics

Pairs well with

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