One recipe for Kung Pao sauce starts with sautéing 3 tablespoons of minced garlic and 2 tablespoons of minced ginger over high heat in a wok for one minute. Add 2 tablespoons of sambal oelek, 1 cup of dark soy sauce, 3 tablespoons of sugar and 1/2 cup of rice vinegar. Bring to a boil, and then whisk in 1 tablespoon of corn starch and water to thicken.
Another method of making Kung Pao sauce for chicken comes from Epicurious and involves combining 1 tablespoon of Chinese black vinegar, 1 teaspoon of soy sauce, 1 teaspoon of hoisin sauce, 1 teaspoon of sesame oil, 2 teaspoons of sugar, 1 teaspoon of cornstarch and 1/2 teaspoon of ground Sichuan peppercorns.
Stir-fry eight to 10 dried red chilies in 2 tablespoons of peanut oil in a wok over high heat. Cook for about 30 seconds, or until the oil becomes fragrant and the chilies blacken. Add in 1 pound of cubed chicken, and cook until done. Add the white parts of 3 chopped green onions, 2 minced garlic cloves and 1 teaspoon of minced fresh ginger. Stir fry for another 30 seconds.
Finally, mix in the sauce, making sure to coat everything. Stir in 1/4 cup of dry roasted peanuts, and cook for another two minutes. Serve warm with rice, and sprinkle green onions on top.