A classic flavor profile in Sichuan cuisine, kungpao is characterized by a balance of spicy, savory, sour, and sweet tastes. The make-ahead sauce is versatile and can be applied to many canvases, most famously on chicken. I’ve made everything from kungpao eel to venison to tofu, but the version I frequently make is shrimp, since it comes together quickly. Take caution when you fry the dried chiles. Depending on how hot your chiles are, the room and your lungs might fill with smoke, so try not to take any deep breaths and definitely turn on the exhaust fan and open the windows.

　　This recipe was excerpted from ‘The Book of Sichuan Chili Crisp' by Jing Gao. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Sichuan Peppercorns

　　$5 At Weee!

　　Facing Heaven Chiles

　　$12 At The Mala Market

　　Shaoxing Wine

　　$14 At Amazon

　　Dark Soy Sauce

　　$7 $6 At Amazon

　　Light Soy Sauce

　　$13 At Amazon

　　

Ingredients

Serves 4

　　

For the Kungpao Sauce

2 Tbsp. granulated sugar

　　2 Tbsp. chicken stock or water

　　2 tsp. Shaoxing wine

　　2 tsp. light soy sauce

　　1 tsp. dark soy sauce

　　2 Tbsp. black vinegar

　　1⁄2 tsp. cornstarch

　　

For the shrimp

2 Tbsp. neutral oil

　　5 or 6 pieces dried chiles, cut into 1-inch segments

　　1 tsp. whole Sichuan pepper

　　1 Tbsp. minced ginger

　　1 Tbsp. minced garlic

　　3 scallions, white parts only, cut into 1⁄2-inch segments

　　2 celery stalks, cut into 1⁄2-inch segments

　　1 lb. shrimp, peeled, tails on

　　1⁄2 cup Kungpao Sauce

　　1⁄2 cup roasted cashews or peanuts

　　Microgreens or edible flowers for garnish (optional)

　　White rice for serving

　　

Make the Kungpao Sauce

Step 1

In a small bowl, mix all sauce ingredients together until well-combined. Transfer to an airtight container and store in the refrigerator for up to 2 weeks. When ready to use, make sure to mix well again before cooking.

　　

Make the Kungpao Shrimp

Step 2

In a wok or frying pan over high heat, add the oil and heat until smoking. Add the chiles and Sichuan pepper and fry quickly so they don’t burn, 10 to 20 seconds. Add the ginger, garlic, and scallions and fry until fragrant. Add the celery and shrimp and flash-fry for about 3 minutes, until the shrimp start to turn pink.

　　

Step 3

Pour in the sauce, stirring to make sure it coats all the ingredients evenly for 1 minute. The sauce will thicken as soon as it hits the heat, so move quickly here. Stir in the cashews at the very end before transferring to a serving platter.

　　

Step 4

Garnish with the microgreens (if using) and serve immediately with rice.

　　Reprinted with permission from The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen by Jing Gao, copyright © 2023. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book on Amazon or Penguin Random House.