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!
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.
Let’s Make Kung Pao Sauce
Kung pao sauce is everything delicious you could ask for. To make it:
- Grate the ginger and mince the garlic. Add them to a saucepan with olive oil, and saute for a minute or until fragrant.
- Add the cornstarch, and stir to coat the ginger and garlic.
- 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.
- 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.
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
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
- Rice Pilaf with Orzo
- Watermelon Feta Salad with Mint
- Crispy Parmesan Roasted Potatoes
- Parmesan Lemon Orzo
- Easy Greek Salad
Kung Pao Brussels Sprouts
- 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
- 1/2 cup salted roasted peanuts chopped
- 2 green onions sliced
- 1/4 cup cilantro chopped
- 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.
Tried this recipe? Let me know how you liked it below!
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