All Purpose Stir-fry / Kung Pao Sauce

This was taken from the blog "Cookie & Kate". She had a brussels sprouts kung pao recipe. I changed it slightly by using sugar instead of honey, chili flakes instead of sriracha and added cornstarch. I also add some gochujang to amp of the heat. It's perfect!

To make kung pao chicken, I use some cut up chicken thighs mixed with some salt, black pepper and cornstarch. Saute in a little grapeseed or peanut oil. Remove the chicken from the pan and add red bell pepper, add the sauce, chicken and then finish with some unsalted peanuts and scallions.

2 Tablespoons low sodium soy sauce
2 Tablespoons sugar
1 Tablespoon rice vinegar
1 1/2 tsp. sesame oil
1 tsp. red chili flakes
1/2 tsp. gochujang (optional)
2 cloves garlic
1 tsp. cornstarch

2x version:

1/4 cup low sodium soy sauce
1/4 cup sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tsp. red chili flakes
1 tsp gochujang
4 cloves garlic
2 tsp cornstarch