Cinderway Kung Pao

Name: Cinderway Kung Pao
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (75 ml)
Cuisine: Asian
Ingredients: 2 tbsp Shaoxing (30 ml) Shaoxing; 1 tbsp hoisin (15 ml) Hoisin; 2 tbsp Chinkiang vinegar (30 ml) Black Vinegar; 2 tsp sugar (10 ml) Sugar

Independent adaptation of a publicly published Melissa King recipe. Not affiliated with, sponsored by, or endorsed by Melissa King.

A quick pan finish for steak and poultry.

Ratio

Shaoxing 30 mlHoisin 15 mlBlack Vinegar 30 mlSugar 10 ml

Ingredients

Shaoxing — 2 tbsp Shaoxing (30 ml)
Hoisin — 1 tbsp hoisin (15 ml)
Black Vinegar — 2 tbsp Chinkiang vinegar (30 ml)
Sugar — 2 tsp sugar (10 ml)

Method

Pour to the lines in order (bottom → top): Shaoxing, Hoisin, Black Vinegar, Sugar.
Cap the jar and shake until emulsified.

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Provenance

Melissa King is a cookbook author working in Chinese-American / Top Chef; recognized with James Beard Book Award 2026 (Cook Like a King).

Originally published as Kung Pao Sauce.

Adapted from a Melissa King recipe (Melissa King / Kohler event PDF).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Melissa King / Kohler event PDF (published as “Kung Pao Sauce”). Full citation lives in Provenance.

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