Kung Pao Popcorn
Author: 
 
Ingredients
  • 1 Tbsp cornstarch
  • 3 garlic cloves, finely chopped
  • 2 Tbsp peeled ginger, finely chopped
  • 2 Tbsp hot chili paste (sambal oelek)
  • 6 dried chiles de árbol, lightly crushed
  • ½ cup soy sauce (or tamari for a gluten free option)
  • 3 Tbsp sugar
  • 2 tsp unseasoned rice vinegar
  • Popcorn
  • Butter
  • ½ cup dry roasted peanuts
  • 1 Tbsp toasted sesame seeds
Instructions
  1. Mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
  2. Heat 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
  3. Add chili paste and cook, stirring, until darkened, about 2 minutes.
  4. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
  5. Make desired quantity of popcorn by your preferred method (mine is on the stove in a heavy pan).
  6. Melt butter and add a generous dollop of the kung pao sauce – more if you want the popcorn heavily coated, less for light coating.
  7. Pour over prepared popcorn, stirring to mix.
  8. Add dry roasted peanuts and sesame seeds and serve.
Recipe by Bistro OneSix at https://bistroonesix.com/kung-pao-popcorn/