Kung Pao Hot Dogs

Kung Pao Hot Dogs

I was eating a hot dog at Eventide Fenway this past weekend and 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.

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

After the ginger, garlic, soy sauce, rice vinegar, and honey are added you end up with a nice paste like texture.

Always brown hot dog rolls with butter. Always.

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.

All the flavors really added up to taste like classic kung pao takeout!

Also these were super spicy! Just the way I like it.

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 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 hot dogs


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
  • sliced scallions
  • chopped roasted peanuts
  • sliced thai chiles


  • 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.

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.