How to Make Schezwan Sauce?

The versatile condiment known as schezwan sauce, also called schezwan chutney, is delightful when combined with a wide variety of tasty appetizers. Dry red chilies, garlic, spicy Sichuan peppers, and salty soy sauce are all rolled into one deliciously fragrant dish. This recipe’s degree of spiciness may be adjusted very simply to suit your tastes, making it suitable for use as either an excellent dip or a flavorful sauce.

A well-known sauce used in Indo-Chinese cooking that is made by combining red chilli peppers and Szechuan peppers. This sauce is often used for Indo-Chinese cooking or as a dip. Because garlic and chilli peppers are used in large quantities, the sauce often has a highly robust flavour that is also quite aromatic and spicy.

What is Schezwan Sauce?

Chillies, both fresh and dried, are used to prepare schezwan sauce. The amount of heat in the sauce you create will be directly proportional to the kind of red chilli you use. Large amounts of garlic are used for flavouring; other ingredients include vinegar (for tang), salt, and sugar. Garlic is also used as a preservative. You can probably guess that it is a sauce that packs a lot of heat and has a lot of flavours. There are occasions in India where we refer to it as “Schezwan Chutney.”

Schezwan sauce is a very spicy, sour, and salty condiment. It is prepared by combining dried red chillies, garlic, shallots, and aromatic spices. This Indo-Chinese fusion recipe for a spicy chilli sauce perfectly accompanies various dishes and snacks. It is widely considered to be one of the most delicious sauces. It can find in Indo-Chinese cuisine.


  • Kilocalories: 444
  • 28g of carbohydrates
  • protein
  • Fat: 37g
  • 5g of saturated fat
  • 15g of polyunsaturated fat
  • 14g of monounsaturated fat
  • Salt: 442 mg
  • 335 milligrams of potassium
  • 2g of fibre
  • 16g of sugar
  • 189 IU of vitamin A
  • 14 mg of vitamin C
  • 63 mg of calcium
  • Fe: 1 mg

How to Make Schezwan Sauce?

  • This very hot chilli garlic sauce is packed with plenty of dried red chillies in addition to tons of garlic, ginger, and some shallots for added depth of flavour. If there aren’t any schezwan peppers in the sauce, we can’t call it chilli sauce.
  • Cooking Chinese food needs just basic knife abilities. If you can finely chop fresh ginger, garlic, and shallots, the consistency of your sauce will come out wonderfully.
  • If you cannot finely chop the ingredients by hand, you may use a food processor to do this; nevertheless, you should not create a paste. If you use a paste made of ginger, garlic, and shallots instead of finely chopping the ingredients, the chilli sauce will have a different texture and even a different flavour.
  • After rehydrating the dried red chillies in water for a few hours, the chillies are mashed into a paste.
  • Cook a large amount of garlic, ginger, and shallots in oil derived from sesame seeds until the natural scent disappears. After that, stir in some ground chilli and spaghetti. Keep cooking until the oil begins to separate from the pan’s sides.
  • Mix the sugar, schezwan pepper powder, salt, and soy sauce before adding the ketchup and white wine vinegar.


  • Twenty dried red chillies for the colour mix are ten strong, spicily seasoned red chillies and ten less-spicy ones, such as Kashmiri or byadagi.
  • 15 garlic cloves, chopped finely
  • 2-inch ginger, cut finely
  • Four tablespoons of coarsely chopped shallot
  • Sesame oil, 1/2 cup
  • One tablespoon of powdered schezwan peppercorns and one teaspoon of salt
  • White vinegar, one teaspoon
  • a smidge of soy sauce
  • Ketchup, two tablespoons
  • Brown sugar, four tablespoons

Tips & Variations

  • For a longer sauce shelf life, double the oil. The sauce should be floating on top of the oil in a container.
  • If vinegar is unavailable, May use lemon juice in its stead.
  • To lessen the heat, the chilli seeds are removed. You shouldn’t remove the seeds from dried chillies if you want your sauce to be really hot.
  • Add extra vinegar and sugar to give it a spicy, sweet flavour.
  • The Sichuan pepper is also a genuine Schezwan sauce component. You should add Sichuan peppers in Step 8 to create an authentic sauce.
  • The sauce will be significantly hotter if traditional dried red chillies are used instead of Kashmiri. This recipe, which uses just Kashmiri red chilis, is my favourite. I would advise using dried red chillies for 50% of the chillies if you want them to be hotter. Don’t completely replace it since else it will be quite hot.
  • To suit your tastes, you may change the recipe’s sugar content. You can cut less on the sugar if you don’t want your Schezwan sauce to be as sweet.
  • In an airtight jar, sauce keeps well for a few weeks in the refrigerator.
  • It ought to should freeze properly as well. Use an ice cube tray (or something like that) to measure out tiny amounts of sauce for freezing. Remove the amount you need and use it in the recipe (it’s simpler to freeze it in an ice cube tray).
  • To prepare the ginger and garlic for this dish, finely chop them in a food processor. I have a hand-chopped that works nicely for the task at hand.
  • If you would like to have a thinner sauce, you may add extra water.

Suggestions for Serving

  • . You may use this sauce in so many different ways.
  • Make Schezwan Fried Rice by combining it with rice.
  • Make Schezwan Noodles by combining them with noodles.
  • Mix with vegetables or dumplings.
  • You can use this sauce in many ways since it is adaptable. Additionally, I like having it with samosas or spring rolls! It’s a fantastic sauce to have on hand for fast dinners.

Is Schezwan Sauce and Hot Sauce Same?

Schezwan Sauce is a flaming hot and spicy sauce from dried red chilli, garlic, and fried onion. It is an essential condiment with Indo-Chinese appetizers such as veggie momos, spring rolls, French fries, etc. Additionally, it is an essential component in the preparation of schezwan fried rice and schezwan fried noodles.

Is Schezwan Sauce Harmful?

In general, condiments like these have a high sodium content, and this particular product has 340 milligrams of sodium per thirty grams serving size. Those with renal disease, high blood pressure, or other conditions caused by lifestyle choices should steer clear of it. The high salt level is a potential danger to certain people’s health.

Is the Schezwan Sauce Good for you?

The red chillies used with schezwan sauce provide a wealth of nutrients; Chili peppers are an excellent source of nutrition due to their low fat and carbohydrate content and their high levels of potassium and antioxidants. Capsanthin, an antioxidant found in chilli peppers, has been shown to have a potential role in cancer prevention. They also include lutein, which is associated with improved eye health and has been found in these foods.

What does Szechuan Sauce Taste Like?

As was just said, the sauce has a spiciness to it, along with a pleasant sweetness and a tanginess to it as well. Because. Used cornstarch, the colour is dark and rich, and the consistency is rather thick.

In addition, since it is made with soy sauce, it has a little salty flavour. May readily modify the level of saltiness to suit your preferences.

The flavour of Szechuan sauce is similar to what you would get if you took the sweet-and-sour chicken served at a traditional Chinese restaurant in a suburban area of the United States and blended it with some soy sauce and perhaps a bit of sesame. It has a sticky consistency, a sweet flavour, and a highly salty flavour, and it’s a fairly great alternative all on its own.

Where can you Find Szechuan Sauce?

Because we have more control over the ingredients and can tailor the flavour to our preferences, we find it easier and more enjoyable to prepare Szechuan sauce in our kitchen. We are completely in awe of our recipe’s incredible adaptability and the one-of-a-kind taste and numbing effects that Szechuan peppercorns provide.

How Long will Homemade Schezwan Sauce Stay Well?

The shelf life of schezwan sauce produced from scratch in an airtight container is about two to three weeks when stored in the refrigerator. Before putting the lid on the jar, you might consider adding oil to the sauce’s surface. This will ensure that the sauce has the greatest flavour and will keep for the longest time. You may also extend the shelf life of this sauce by freezing it.

Is the Szechuan Sauce Different at Mcdonald’s?

The Szechuan Sauce at McDonald’s “has a savoury and somewhat sweet flavour profile with touches of soy, garlic, ginger, and subtle vinegar notes,” as stated in a press release by the fast-food chain. Although the name of the condiment gives the impression that it was influenced by Szechuan cuisine, many people are skeptical about the validity of this culinary relationship.

Can I Eat Schezwan Sauce During Pregnancy?

Consuming MSG can give you extra pause if you’re expecting a child at this point in your life. On the other hand, we are here to put the record right and say that MSG is safe to ingest for most individuals, both during pregnancy and during other periods of one’s life.


Szechuan sauce is supposed to have a fiery flavour. The following recipe does call for a significant quantity of heat. I recommend starting with only little crushed red pepper flakes if you are not a fan of highly spicy cuisine. If you prefer it hot, you can always add more afterwards. If you favour a sweeter sauce, feel free to add extra sweetness.

Szechuan cuisine is a style of Chinese cuisine recognized for being very tasty and having a high spiciness. Garlic and hot peppers play an important role in preparing many Szechuan recipes. Since the climate in Sichuan is notoriously unfavourable, characterized by high levels of humidity and an abundance of wet days, an abundance of recipes include the usage of red pepper.