These Kung Pao Brussels sprouts take a familiar favorite and make it feel a little unexpected—crispy on the outside, tender inside, and wrapped in a sweet and spicy sauce that just works. The cold batter and quick fry give them a light, golden texture that holds onto every bit of flavor without feeling heavy.
Kung Pao is all about contrast—sweet, salty, a little spicy, and a sauce that clings perfectly to whatever it touches. This version keeps that spirit but gives it a twist by using Brussels sprouts as the base. Halved sprouts go into a light, cold batter that fries into a crisp, golden shell, creating the perfect surface for a warm, sweet-spicy Kung Pao sauce.
A splash of vodka keeps the batter light and crisp, while a ginger-garlic Kung Pao sauce builds a fragrant base. Served over rice, this crispy Kung Pao Brussels sprouts recipe leans cozy, a little playful, and very hard to resist. If you’re craving something warm, comforting, and carrying a gentle heat, these Kung Pao Brussels sprouts land squarely in that sweet spot.
Why This Recipe Works
Kung Pao gets a fresh, veggie-forward spin here, and Brussels sprouts turn out to be a natural match for the sweet-spicy sauce. The cold, light batter fries into a crisp, golden shell that stays crunchy when the warm Kung Pao sauce hits, giving this classic flavor profile a new (and very satisfying) texture. Here’s why it just works:
- The texture hits the sweet spot: Halved sprouts cook evenly and stay tender inside while the batter crisps into thin, golden edges that hold up under sauce.
- The secret’s in the sauce (and batter): Aromatics cook down into a warm, gingery base that brings sweet heat, and a little tang. Adding vodka to the batter helps keep it crisp once fried.
- A simple flow: Once the oil is hot and the batter is mixed, the next steps—fry, simmer, toss—move easily and without fuss.
- A fresh take on a classic: Swapping in Brussels sprouts for tofu or other proteins gives Kung Pao a different texture and a fun, unexpected twist while keeping all the flavors you love.
Key Ingredients
These crisp sprouts and sweet and spicy sauce only work when the right ingredients show up to do the heavy lifting. Here’s what gives this Kung Pao Brussels sprouts recipe its crunch, its heat, and that glossy finish that pulls everything together.
- Brussels Sprouts: These are the star of this Kung Pao Brussels sprouts recipe, and they handle high heat beautifully. Halving them gives you flat surfaces that crisp fast, while the centers stay tender. They’re sturdy enough to withstand frying and saucing—something softer vegetables can’t do without collapsing. This contrast is what makes the dish work.
- Cornstarch & Flour: This duo forms the backbone of the crispy coating. Cornstarch brings that shatter-thin crispiness, while flour adds just enough structure so the batter clings to the sprouts instead of sliding off. Together, they create a shell that stays crisp under the warm, glossy Kung Pao sauce.
- Vodka: This addition does two helpful things in this batter: it limits gluten development, and it evaporates faster than water. Translation: a lighter, crisper coating that stays crunchy even after they’re tossed in the Kung Pao sauce.
- Garlic & Ginger: These two create the aromatic backbone of the Kung Pao sauce. They bloom quickly in hot oil, building a savory base that anchors the sweet, salty, spicy elements. Without them, the sauce tastes flat. With them, you get warmth, depth, and that unmistakable Kung Pao aroma.
- Sambal Oelek: This is where the heat and brightness come from. Sambal adds chili warmth without overwhelming the Brussels sprouts, and its acidity helps balance the sweetness in the sauce. It’s cleaner and more predictable than using dried chilies alone—making it ideal for a home-cooked Kung Pao that still delivers real flavor.
How To Make
Once everything is prepped, the rest comes together quickly. You’ll mix a cold, light batter, fry the Brussels sprouts in quick batches, and finish the dish in the warm Kung Pao sauce. Here’s what you’ll do, step by step.
- Step One: Mix the Batter – Whisk together the cornstarch, flour, salt, baking powder, cold water, and ice-cold vodka. You’re looking for a smooth, light batter—colder batter = crisper sprouts once they hit the oil.
- Step Two: Heat the Oil – Pour a few inches of neutral oil into a heavy pot or Dutch oven. Bring it to 350°F over medium-high heat. Not sure if it’s ready? Dip the end of a wooden chopstick into the oil—steady bubbles mean you’re good to go.
- Step Three: Fry the Brussels Sprouts – Dip each halved Brussels sprout into the batter and lower it into the hot oil. Work in small batches to keep the oil temperature steady. Fry until the sprouts turn golden and crisp, turning them as needed for even browning. Transfer to a cooling rack while you finish the rest.
- Step Four: Build the Kung Pao Sauce – Warm the tablespoon of oil in a large Dutch oven. Add the garlic and ginger and cook until fragrant. Toss in the celery and sliced scallion whites and let them soften for a couple of minutes. Pour in the broth, soy sauce, sambal, rice vinegar, and sugar, then bring everything to a gentle simmer.
- Step Five: Thicken and Finish – Stir in the cornstarch slurry and let the sauce thicken until glossy. It should coat the back of a spoon and have that classic Kung Pao sheen.
- Step Six: Toss and Serve – Add the fried Brussels sprouts straight into the warm sauce and gently toss to coat. Spoon everything over rice and finish with chopped peanuts, Thai chilis, and scallion greens.
FAQs
Yes, but the texture will be noticeably different, since frying creates the thin, crisp shell that holds up best to the Kung Pao sauce. Roasting at 425°F for 20–30 minutes or air frying at 400°F for 12–15 minutes will still give you great flavor, but the sprouts won’t stay as crunchy once they’re sauced.
Use a cold batter, keep the oil at 350°F, and add the sprouts to the sauce right before serving. The vodka in the batter helps the coating stay light and crisp, even when tossed in the warm Kung Pao sauce.
Yes. You can trim and halve the Brussels sprouts, mix the dry batter ingredients, and prep the sauce components in advance. For the best texture, wait to mix the wet batter and fry the sprouts until you’re ready to eat.
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Kung Pao Brussels Sprouts
- Total Time: 45 minutes
- Yield: 2 servings
- Diet: Vegan
Description
Crispy, sweet-spicy, and full of gingery warmth, these Kung Pao Brussels sprouts deliver bold flavor in every bite. A cold batter and quick fry give the sprouts their light, golden crunch, while the glossy Kung Pao sauce pulls everything together. Perfect for nights when you want something cozy, bold, and satisfyingly crunchy.
Ingredients
for the Brussels sprouts
- 3/4 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup cold water
- 1/2 cup ice-cold vodka
- Grapeseed, canola or vegetable oil (for frying)
- 1 pound Brussels sprouts, trimmed and halved
for the sauce
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 4 ribs celery, sliced
- 1 bunch scallions, chopped (white and green parts separated)
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sambal
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 tablespoons water blended with 2 teaspoons cornstarch (to make a slurry)
to serve
- Cooked white rice
- 1/2 cup chopped peanuts
- Dried or fresh Thai chili peppers
- Reserved chopped scallion greens
Instructions
Make the batter
- In a large bowl, whisk together the cornstarch, flour, salt, baking powder, cold water, and ice-cold vodka until smooth. Cold batter = crisp sprouts.
Heat the oil
- Pour several inches of oil into a heavy cast-iron pot or Dutch oven.
- Heat to 350°F over medium-high heat for about 7 minutes.
- Test the oil’s readiness by inserting a chopstick into the oil until it touches the bottom of the pot. If bubbles form around it immediately, it means the oil is ready.
Fry the Brussels sprouts
- Working in small batches, dip each sprout half into the batter and carefully lower it into the hot oil. Avoid overcrowding or they’ll stick together.
- Fry until golden and crisp, turning with chopsticks or tongs for even cooking.
- Transfer the sprouts to a cooling rack placed over a baking sheet while you finish the rest of the Brussels sprouts.
Make the Kung Pao sauce
- Warm the tablespoon of oil in a large Dutch oven over medium heat.
- Add garlic and ginger; sauté for 1 minute until fragrant.
- Add the celery and scallion whites; cook for 2–3 minutes to soften.
- Stir in the broth, soy sauce, sambal, rice vinegar, and sugar. Bring to a gentle simmer.
- Add the cornstarch slurry and cook until the sauce thickens and turns glossy.
- Remove from the heat.
Coat and serve
- Add the fried Brussels sprouts to the warm sauce and toss gently to coat.
- Serve over cooked white rice and garnish with peanuts, Thai chilis, and scallion greens.
Notes
Storage
If you know you’ll have leftovers, store the fried Brussels sprouts and sauce separately.
- Fried sprouts: cool completely, then store in an airtight container lined with a paper towel.
- Sauce: refrigerate in a separate covered container.
Everything will keep well for up to 3 days.
Reheating
For the crispiest result:
- Air fryer: Reheat the unsauced fried Brussels sprouts in an air fryer at 375°F for 5–7 minutes, shaking halfway through. They should return to a crisp, golden texture.
- Oven or toaster oven: Reheat at 400°F for 8–10 minutes on a parchment-lined pan.
- Reheat the sauce separately in a small pot over low heat. Thin with a splash of broth if it tightens up.
Why the batter stays so crisp:
The combo of cornstarch + flour + baking powder + ice-cold vodka creates a thin shell that fries fast and stays crisp even under sauce. Cold liquid slows gluten development and vodka evaporates quickly, keeping the coating light instead of bready.
Use really cold liquid:
If the batter starts to warm up while you’re working, stick the bowl in the fridge or place it over another bowl filled with ice. A cold batter hits hot oil and crisps instantly.
Don’t overcrowd the pot:
Dropping in too many Brussels sprouts lowers the oil temp and makes the coating soggy. Work in small batches and let the oil return to 350°F between rounds.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Deep Fried, Battered, Sautéed
- Cuisine: Chinese
This recipe was originally posted in 2016, and updated in 2025 to include how-to steps, ingredient notes, and clarified instructions.
Fantastic!!! Our nre absolute favorite way to have Brussel sprouts. Didn’t have vodka so looking forward to giving that a try another time – used cold sparkling water instead. Thank you for the awesome recipe!!
I am drooling over this recipe! Thank you for sharing. 🙂
I am very new to eating vegan. So far I rely of basic whole foods veggies, fruit, whole grains, nuts, basically growing things in the form they came, not processed. It’s starting to lack variety. I am not big on cooking, baking, want simple basic recipes. Plus, most of the time I eat alone. I also am a senior citizen on a limited budget. Is there a simple basic recipe book for people like me in the vegan world? I feel better, have lost weight, like this kind of food but need enough variety to not get bored either!
Lauralea, of course! Check out any of Robin Roberston, Jill Nussinow, JL Fields and Richa Hingle’s books on amazon or at your local library. They all fit the criteria you are looking for. Robin Robertson’s Vegan Without Borders especially offers lots of whole food, simple recipes from across the globe, giving you flavor and variety. Good luck!
These look great. Just wondering, did the sprouts cook quickly just from frying? No need to steam or microwave them for a minute or two first?
Shannon, frying cooks them just enough here so they are crisp. Any precooking would definitely make them mushy!
Erin, this looks so delicious!
Thank you, Amy! 🙂
Oh yes. This is happening!
I hope you enjoy, Marly!! 🙂
Ditto, to the frying, but I love the sounds of this, too. I guess you wouldn’t know if this would work with baking???? 🙂
Trish, if you want to bake, I would suggest making the batter a bit thicker, spraying with a little oil, and maybe baking at 400 for 10-15 minutes each side, using a silpat-lined baking sheet? I haven’t tried this, but think it should work!
I’m not personally much of a fryer but this vodka trick is certainly intriguing. Love the recipe!