Kung Po or Kung Pao  sauce is a spicy and flavorful sauce commonly used in Sichuan cuisine, particularly in Kung Pao Chicken. It is made with a combination of spicy chili peppers, Sichuan peppercorns, soy sauce, vinegar, and sugar, along with other optional ingredients such as garlic, ginger, and sesame oil.

The sauce is known for its distinct numbing and spicy taste, which is achieved by the use of Sichuan peppercorns. These peppercorns are not like traditional black or white peppercorns, but rather they have a unique flavor that creates a tingling, numbing sensation on the tongue. This sensation is referred to as "mala" in Chinese and is a signature characteristic of Sichuan cuisine.

The Kung Pao sauce can be used as a marinade or sauce for chicken, tofu, or vegetables. It is usually served over rice or noodles and garnished with peanuts, scallions, and cilantro. The dish is a popular Chinese takeout option and can be found in many Chinese restaurants around the world.