Comments on: Kung Pao Sauce

By: Elaine

Elaine — Mon, 02 Sep 2024 23:56:00 +0000

In reply to Brett. Peppercorn will stay hard in texture even after cooking. We use whole Sichuan peppercorn mainly for the purpose of the aroma. Just leaving it.

By: Elaine

Elaine — Mon, 02 Sep 2024 23:55:07 +0000

In reply to Brett. No. You still need to add start to thicken the sauce.

By: Brett

Brett — Tue, 27 Aug 2024 22:34:24 +0000

Another question. I want to make KP Chicken but as part of my recipe I velvet the chunks of chicken with oil, soy, and cornstarch (and with probably a bit more than 2 tsp of cornstarch), so I assume in this case I would omit the cornstarch from the sauce recipe, yes?

By: Brett

Brett — Tue, 27 Aug 2024 22:31:01 +0000

Do the peppercorns end up pretty soft after the frying? I imagine doing this with black peppercorns, you would break your teeth trying to eat it, as they would still be very hard. I don’t mind heat and want to eat them with the dish, if soft enough. Just not really familiar with sichuan peppercorns and their hardness level?

By: Elaine

Elaine — Thu, 27 Jul 2023 07:48:09 +0000

In reply to Charmel Hulsebos. Love you!

By: Charmel Hulsebos

Charmel Hulsebos — Wed, 26 Jul 2023 23:03:15 +0000

My Favorite, Thank You

By: Elaine

Elaine — Sat, 27 Aug 2022 13:16:31 +0000

In reply to Chuck D. I have tested for times and it's my ratio. But you can choose to increase the water amount slightly for sure.

By: Chuck D

Chuck D — Sun, 21 Aug 2022 13:02:10 +0000

Hi this seems to be the best recipe close to my local chinese. Although i dont have enough sauce from this recipe? Its only so many tablespoons on here. Do you add more water at some point?

By: Elaine

Elaine — Sun, 20 Mar 2022 00:01:44 +0000

In reply to Anita Freeman. Hi Anita, Whole Sichuan peppercorn plays totally differently from grounded peppercorn powder. We use whole Sichuan peppercorn mostly for its aroma while pepper for the numbing feeling, just like what we did in mapo tofu.