Kung Pao Hot Dogs
April 24, 2018
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
- 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.