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Home » Recipes » Szechuan Sauce

Szechuan Sauce

by Mike Hultquist · Jan 1, 2021 · 21 Comments

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Szechuan Sauce Recipe

This homemade szechuan sauce recipe is the perfect combination of sweet and spicy, and so easy to make. It's perfect for quick dinners, stir fries, noodle dishes, sprucing up vegetables, marinating meats and so much more. Cooks in 5 minutes!

Szechuan Sauce in a big white bowl

We're following chili peppers around the world and landing in China today, my friends. The Sichuan province, to be exact, home of an iconic sauce you've most likely heard of - Szechuan Sauce.

Szechuan sauce is a foundation of Szechuan cuisine, which is filled with bold flavors, lot of spices, particularly Szechuan peppercorns, and, of course, chili peppers, which came to the region via Mexican and India.

Szechuan sauce itself isn't overly spicy, though you can easily spice things up with hotter chili flakes and powders to your liking. The sauce is more a combination of sweet and savory flavors, with a touch of spiciness, relying heavily on soy sauce as a base ingredient.

Sichuan peppercorns are a component of the sauce, though I'm listing them as an optional ingredient for you here. The flavors of the peppercorns are quite unique, and rather hit or miss with some. Give one a try to see if you think you'll like it.

This sauce is incredibly versatile and super easy to make, which I love. Gather up your ingredients and you'll have it ready to enjoy in about 5 minutes. All the work is whisking and bit of simmering. Easy enough!

Homemade is so much better than anything you'll get at the store or in tiny sauce packets. 

Let's talk about how to make szechuan sauce, shall we?

A spoon ful of Szechuan Sauce for tasting

Szechuan Sauce Ingredients

  • Soy sauce
  • Rice vinegar
  • Sesame oil
  • Ground ginger (fresh ginger is good, too)
  • Honey (or more for sweeter - you can also use brown sugar, sugar, or maple syrup)
  • Chili garlic sauce
  • Garlic powder (fresh minced garlic is good, too)
  • Sriracha (or more to taste - you can use other hot sauces)
  • Crushed red pepper flakes (for a hot and spicy version)
  • Chicken stock
  • OPTIONAL INGREDIENTS
  • Cornstarch (optional, for thickening)
  • Szechuan peppercorns, lightly toasted and ground (or use black peppercorns instead)
  • Chinese 5 spice

Szechuan Sauce ingredients

How to Make Szechuan Sauce - the Recipe Method

Whisk all of the ingredients except the cornstarch together in a small pot. You can blend them in a food processor or blender if you'd like.

Bring the pot to a boil, then reduce the heat and simmer at medium heat for 3 minutes. 

Whisking the Szechuan Sauce ingredients together in a pot

If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.

A spoonful of Szechuan Sauce from the pot

Cool and serve in a small bowl, or use as desired.

Boom! Done! Your sweet and spicy Szechuan sauce is ready to serve! Easy recipe, isn't it? I love easy. So simple to whip this sauce together last minute for quick and easy meals. So good.

Pouring thick Szechuan Sauce into a bowl

Recipe Tips & Notes

Szechuan Peppercorns

Szechuan peppercorns (aka Sichuan peppercorns) and szechuan pepper have a unique flavor that is hit or miss with some people. The flavor is described as lemony, perfumy, almost soapy.

They aren't hot like peppers, but can cause your tongue to tingle. I enjoy them, though not everyone does. If you use them, lightly toast them in a dry pan first, then grind them down into a powder.

Use black peppercorns if you can't find the szechuan variety, though they aren't the same. Or simply omit them, as the sauce is delicious without them, though including them makes the recipe more authentic.

Whole Szechuan peppercorns in a bowl

McDonald's Szechuan Sauce

A bit of history to this, and a funny story worth mentioning - McDonald's introduced their version of this iconic sauce to promote the movie Mulan in 1998, then promptly dropped it from its menu, despite being a huge hit.

People clamored for the stuff. It was brought back briefly after being mentioned on the series "Rick and Morty" in 2017, though in limited quantities, prompting offers of thousands of dollars for a single sauce packet.

I guess people love their szechuan sauce! I've read McDonald's will be releasing it again. This homemade version is so much better.

Szechuan Sauce on a spoon

Uses for Szechuan Sauce

Szechuan sauce is perfect for stir fry dishes, though you can also use it as a marinade or a dipping sauce. Some great dishes include:

  • Szechuan Chicken
  • Szechuan Beef
  • Szechuan Noodles
  • Szechuan Shrimp
  • Szechuan Tofu
  • Szechuan Fried Rice
  • Szechuan Chicken Fried Rice

That's it, my friends. I hope you enjoy my Szechuan sauce recipe. So many great ways to enjoy it! Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy! Szechuan sauce is gluten free, by the way.

Szechuan Sauce in a bowl

Try Some of My Other Popular Recipes

  • Teriyaki Chicken
  • Teriyaki Marinade
  • Dragon Chicken
  • Korean Chicken
  • Korean Fried Chicken
  • Chicken Satay
  • Mapo Tofu

Try Some of My Other Popular Sauce Recipes

  • General Tso Sauce
  • Bulgogi Sauce
  • Tonkatsu Sauce
  • Korean BBQ Sauce
  • Hoisin Sauce
  • Teriyaki Sauce
  • Gochujang Sauce
  • Sweet and Sour Sauce
  • Kung Pao Sauce

Szechuan Sauce on a spoon

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Szechuan Sauce in a big white bowl
Print

Szechuan Sauce Recipe

This homemade szechuan sauce recipe is the perfect combination of sweet and spicy, and so easy to make. It's perfect for quick dinners, stir fries, noodle dishes, and more.
Save Recipe Saved!
Course: Main Course, sauce
Cuisine: American, Chinese
Keyword: chili flakes, soy sauce, spicy, sriracha
Prep Time: 10 minutes
Cook Time: 5 minutes
Calories: 98kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 5 votes
Leave a Review

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or more for sweeter
  • 1 tablespoon chili garlic sauce
  • 1/2 tablespoon ground ginger fresh minced ginger is good, too
  • 1 teaspoon garlic powder fresh minced garlic is good, too
  • 1 teaspoon sriracha or more to taste
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup chicken stock

OPTIONAL INGREDIENTS

  • 1-2 tablespoons cornstarch optional, for thickening
  • 1/4 - 1/2 teaspoon szechuan peppercorns lightly toasted and ground (or to taste - or use black peppercorns instead)
  • 1/2 - 1 teaspoon Chinese 5 spice

Instructions

  • Whisk all of the ingredients except the cornstarch together in a small pot. You can blend them in a food processor or blender if you'd like.
  • Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
  • If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.
  • Cool and serve.

Video

Notes

Store in the refrigerator in a sealed container.
Makes just about 1 cup.
Heat Factor: Mild, but there is some zing from the combination of chili pepper flakes and sriracha. You can easily heat things up with hotter pepper flakes, hot sauce, or adding in some hot chili powder.

Nutrition Information

Calories: 98kcal   Carbohydrates: 13g   Protein: 3g   Fat: 4g   Saturated Fat: 1g   Cholesterol: 1mg   Sodium: 1098mg   Potassium: 141mg   Fiber: 1g   Sugar: 6g   Vitamin A: 148IU   Vitamin C: 1mg   Calcium: 20mg   Iron: 1mg
Szechuan Sauce in a big white bowl
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 1/1/2021 to include new information and video. It was originally published on 5/6/2020.

 

Reader Interactions

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    Recipe Rating




  1. will hoffmire says

    November 10, 2022 at 7:30 am

    5 stars
    This is excellent!

    Reply
  2. Wanda Shook says

    March 04, 2022 at 8:42 pm

    I guess we just don't like 5 spice seasoning. I typically use most of the other ingredients in my stirfry. I recommend anyone taste the sauce before you use.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 05, 2022 at 5:14 pm

      Thanks for sharing, Wanda. Sorry you didn't enjoy it.

      Reply
  3. Mark Forde says

    October 08, 2021 at 9:19 am

    Will this freeze well. And how long would you recommend keeping in the fridge?

    Regards
    M Forde

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 08, 2021 at 9:28 am

      You can freeze it, Mark. Lasts 6 months that way. Otherwise, I use mine within a week, though it can last a bit longer refrigerated.

      Reply
  4. Sheima says

    January 27, 2021 at 8:52 am

    If using black peppercorns instead of Szechuan peppercorns do I have to Toast them also??

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 27, 2021 at 9:24 am

      Sheima, I suggest toasting them, but you don't have to.

      Reply
  5. Brad says

    January 03, 2021 at 11:47 pm

    5 stars
    This is brilliant. Made beef stir fry and it was fantastic. Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 04, 2021 at 5:49 pm

      Great! Thanks, Brad! Glad you enjoyed it.

      Reply
  6. Geraldine says

    January 03, 2021 at 1:58 pm

    Thanks Mike. Did this one yesterday. I marinated some skinned bone in thighs in same spices and wrapped in tin foil and cooked in oven, then added to the sauce with onions and mushrooms. Delicious!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2021 at 7:10 pm

      Excellent, Geraldine! Sounds wonderful!

      Reply
  7. Kim Steffen (M) says

    January 02, 2021 at 9:19 pm

    In making the szechuan sauce, what is the difference between Sriracha and chili garlic sauce?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2021 at 7:21 pm

      Kim, they are very similar. You'll usually get a bit more heat and tanginess with Sriracha. Enjoy!

      Reply
  8. Ranch Cook says

    January 02, 2021 at 12:31 pm

    5 stars
    Mike,
    Bought Popper book in 2012 and have since been a fan of your books and blog. Szechuan Sauce is fab and easily tweaked. Have been on Chinese kick lately, so had all the stuff. Have also made your Buffalo Meatballs about 20 times and they are crowd pleasers!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2021 at 7:25 pm

      Awesome! Thanks, Ranch!!

      Reply
  9. Nikk Fangaiuiha says

    May 17, 2020 at 7:42 am

    5 stars
    Hi does the szechuan sauce last longer in the fridge once it been made or you have to hurry up an use it all.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 17, 2020 at 9:57 am

      Nikk, yes, it will last a good week or longer covered in the refrigerator.

      Reply
  10. Matt M says

    May 07, 2020 at 6:21 am

    5 stars
    Thanks Mike, another great one. I diced three chicken breasts (half breasts), cooked on the skillet, then cooked the vegetables (green beans, onions, broccoli) and put them together with the sauce. Less than fifteen minutes all in...tempted to drop in some serranos I had but the kids said no 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 09, 2020 at 7:11 am

      Very nice! Great to hear, Matt. Definitely makes for an easy meal. I'd like some serrano, please!

      Reply
  11. RuthAnn Murphy says

    May 06, 2020 at 11:31 am

    1/4 what of soy sauce? Cup, tablespoon, teaspoon?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 09, 2020 at 8:16 am

      RuthAnn, it is 1/4 cup. Sorry, I updated the recipe. I hope you enjoy it.

      Reply

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