Spicy and full of flavor, these kung pao hot dogs are everything you want on a bun! I made a paste that had a similar texture to relish with all the concentrated flavors of kung pao! Then smothered it on these dogs! The peanuts and scallions on top finish it off in a perfect way.

The idea for this recipe

While I was eating a hot dog at Eventide Fenway this past weekend, it occurred to me that I almost let all of April pass without posting a new hot dog recipe!! I had to remedy this immediately and I made these kung pao dogs the next day. I made a relish of the veggies and sauces that would normally go in a kung pao chicken or shrimp dish and topped the dogs with it, then added tons of peanuts and hot peppers, and topped them with a sesame sriracha mayo.

Make the kung pao paste

Cook the veggies nice and hot to brown the edges but leave some crunch in the center.

Next add ginger, garlic, soy sauce, rice vinegar, and honey. Cook a few minutes until a paste is formed.

a nice concentrated kung pao sauce for the hot dogs

Toast the buns!

Always brown hot dog rolls with butter. Always. If you can find split top buns, they are much better for toasting than regular buns.

Serving the kung pao hot dogs

After you put the hot dog into the bun, add on the kung pao sauce. Then top with chilis, peanuts, scallions, and a sriracha mayo. Really load them up!

These came out so good. I have to do some TV spots and appearances soon for the tot cookbook so I promised myself I would only eat one. But I def had two and a half. Too good!

All the flavors really added up to taste like classic kung pao takeout! Also these were super spicy! Just the way I like it.

Twists on kung pao hot dogs

You could add some ground chicken to the paste if you wanted to make this into kung pao chicken hot dogs. Alternatively, you could top them with some chopped up seasoned shrimp!

For a more traditional kung pao shrimp recipe, check this one out!

For more great hot dogs, check out my clam chowder dogs, carbonara dogs, or these elote style corn dogs!

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Kung Pao Hot Dogs

The hot dogs are topped with a kung pao relish of carrot, celery, and onion, and then garnished with peanut, scallion, and chile peppers.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course

Cuisine: American, Chinese

Keyword: Hot Dog, Mash-Up, Spicy

Servings: hot dogs

Calories: 469kcal

Equipment

large frying pan

Ingredients

spicy mayo

1/4 cup mayo
2 tablespoons sriracha
1 tablespoon sesame oil
1 tablespoon mustard
1 teaspoon soy sauce
1 lime juice

kung pao sauce

2 tablespoons sesame oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 cloves garlic grated
1 tablespoon fresh grated ginger
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon chile powder

hot dogs

6 split top hot dog buns
6 hot dogs
3 sliced scallions
1/2 cup chopped roasted peanuts
2 sliced thai chiles

Instructions

Mix the mayo ingredients and set aside in the fridge.
Add a tablespoon of vegetable oil to a pan along with a splash of the sesame oil. Cook the onion, carrot, and celery on very high heat to brown around the edges, about 5 minutes, seasoning with a pinch of salt.
Turn the heat to medium, add another splash of sesame oil and add in the garlic and ginger. Cook 1 minute.
Add in the vinegar, and stir to deglaze. Mix in the rest of the sesame oil, along with the soy sauce, honey, and chile powder. Stir well and simmer for 2 minutes until it is thick like a paste. Remove from heat.
Griddle the hot dog buns with butter to toast. Cook the hot dogs to brown.
Put the hot dogs into the buns and add the kung pao paste. Top with the peanuts, scallions, and hot peppers, and then some mayo.

Nutrition