Kung Pao 10-Minute Sauce

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

口味辣度 · Heat

中辣 · Medium

Sweet, tangy, lightly spicy, toasted aromatics

适配食材 · Good with

鸡肉 Chicken带饭 Lunchbox炒菜 Stir-fry虾 Shrimp

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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.

Open the step-by-step recipe

01✂️ Tear open the packet · 倒酱No measuring, no prep, no ten-bottle spice rack. The whole recipe is already inside.
02🥘 Stir-fry with your protein & veggies · 翻炒Chicken, tofu, shrimp – anything in your fridge works. Two minutes of tossing is enough.
03🍚 Plate and enjoy · 出锅Ten minutes total, restaurant aroma at home. First try, no fails – we promise.
In this pouch: 1. Sear 250g diced chicken. 2. Add pouch + 30ml water. 3. Toss 2 minutes. 4. Finish with peanuts.