The Gay Globetrotter

Kung Pao Brussels Sprouts

This post may contain affiliate links. Please read my disclosure policy.

Kung pao brussels sprouts are a quick, easy, and delicious appetizer or side dish that is vegan, and packed full of sweet, spicy, umami flavor.

We love serving this kung pao brussels sprout recipe next to Korean fried chicken, or bringing them to potlucks with ramen noodle salad. They’re always gone fast! 

A hand grabbing kung pao brussels sprouts with chopsticks.

Where To Find Chiles De Arbol

I had to go to a couple stores to find the dried chiles de arbol, but it was definitely worth it. The sauce seeps into them as they cook, and they add such a distinct flavor to kung pao sauce!

Stores will usually keep them stocked in the spice aisle in a plastic bag or container. If you don’t see them there, check the ethnic foods aisle, as well as where they keep the dried fruits near the produce section. 

A spoon pouring sauce on kung pao brussels sprouts.

Let’s Make Kung Pao Sauce

Kung pao sauce is everything delicious you could ask for. To make it:

  1. Grate the ginger and mince the garlic. Add them to a saucepan with olive oil, and saute for a minute or until fragrant. 
  2. Add the cornstarch, and stir to coat the ginger and garlic. 
  3. Whisk in soy sauce, rice vinegar, sesame oil, and dried chiles. Bring to a boil, and then reduce heat to low to simmer the sauce until thickened (the sauce usually takes about 5 minutes total, it’s super quick). Add in the sriracha and sugar to taste. I added a little more sriracha but I love spicy food. 
  4. The sauce will thicken quickly. If you’re hoping for a thinner sauce, whisk in a little water at a time until the desired thickness is reached.

A collage of process shots roasting brussels sprouts.

When you make kung pao brussel sprouts, the crispiness is the best part. You know all the outer leaves that fall off of brussels sprouts when you halve them? Roast those too!

Make sure you roast the brussels sprouts face down so that they have a chance to caramelize super nicely. 

The Best Kung Pao Toppings

Toppings completely elevate this dish, so don’t skimp out! Here are my favorite toppings to add to kung pao brussels sprouts:

  • Chopped peanuts 
  • Chopped cilantro
  • Sesame seeds
  • Chopped parsley
  • Green onions
  • Bean sprouts

A plate of kung pao brussels sprouts with chopped peanuts.

Storing The Leftovers

Once the sauce is added, the crispiness will diminish, but the flavor is still delicious! If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, spread them onto a baking sheet and roast until heated through! 

More Delicious Side Dishes

Kung Pao Brussels Sprouts

Course: Appetizer, Side Dish
Cuisine: Asian
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6 servings
Author: Bailey
These crispy, spicy kung pao brussels sprouts are a delicious side dish full of umami flavor!
Print Recipe Pin Recipe
I would be so happy if you followed me on Pinterest!Follow @gayglobetrotter

Ingredients

  • 2 pounds brussels sprouts halved
  • 2 tablespons olive oil
  • salt and pepper

Kung Pao Sauce

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 1/2 tablespoons fresh ginger grated
  • 1 tablespoon cornstarch
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce low sodium
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons sriracha to taste
  • 8 dried chilies de arbol
  • 3 tablespoons sugar
  • 1/4 cup water

Garnish

  • 1/2 cup salted roasted peanuts chopped
  • 2 green onions sliced
  • 1/4 cup cilantro chopped

Instructions

  • Preheat oven to 425°F. Wash brussels sprouts and trim stems. Slice in half lengthwise.
  • In a medium mixing bowl, toss brussels sprout halves and any leaves that fell off with olive oil, salt and pepper. Pour onto a baking sheet in a single layer, and roast for 20-25 minutes or until brussels sprouts are caramelized and leaves are crispy.
  • Meanwhile, make the sauce: heat olive oil over medium heat in a small saucepan. Add garlic and ginger, cook for 1 minute or until fragrant. Add cornstarch and stir to coat garlic and ginger.
  • Add in rice vinegar, soy sauce, sesame oil, and dried chiles. Bring to a boil, and turn heat to low to simmer until thickened. Add more sriracha and sugar to taste. Add more or less water as needed until desired consistency is reached.
  • To serve: toss brussels sprouts with kung pao sauce and place on a serving platter. Top with chopped peanuts, green onions, and cilantro.
Calories: 207kcal | Carbohydrates: 25g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 1190mg | Potassium: 757mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1357IU | Vitamin C: 131mg | Calcium: 85mg | Iron: 3mg

Tried this recipe? Let me know how you liked it below! 

Don’t forget to pin this for later! 

Sauce being drizzled on kung pao brussels sprouts with text overlay that reads "kung pao brussels sprouts"

 

Leave a Comment

Your email address will not be published. Required fields are marked *

shares