Kung Pao Hot Dogs
April 24, 2018

Kung Pao Hot Dogs
- kung pao relish
- 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
- dogs and toppings
- 6 split top hot dog buns
- 6 Hot Dogs
- sliced scallions
- chopped roasted peanuts
- sliced thai chiles
- sesame sriracha mayo
- 1/4 cup Mayo
- 2 tablespoons Sriracha
- 1 tablespoon Sesame Oil
- 1 tablespoon Mustard
- 1 teaspoon Soy Sauce
- 1 Lime , juice
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.