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 Recipe
We're following chili peppers around the world and visiting China today, my friends. The Sichuan province, to be exact, home of an iconic sauce you've most likely heard of - Szechuan Sauce.
What is Szechuan Sauce?
Szechuan sauce (or Sichuan sauce, after the Sichuan province in China), is a flavorful and complex condiment from the Sichuan province of southwest China, known for its sweet and spicy combination.
It is a foundation of Szechuan cuisine, which is filled with bold flavors, lot of spices, particularly Szechuan peppercorns and chili peppers, making it perfect for spicy food lovers.
Szechuan sauce itself isn't overly spicy, though you can easily spice things up with hotter chili flakes and powders to your liking.
This sauce is incredibly versatile and super easy to make, which I love, a perfect stir fry sauce, sauce for noodles, a marinade, or dipping sauce with sweet and savory flavors.
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?
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 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.
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 simmer a few minutes to meld the ingredients.
You can thicken the Szechuan sauce with cornstarch, if desired, then use as you'd like!
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.
Recipe Tips & Notes
Szechuan peppercorns (aka Sichuan peppercorns) and Szechuan pepper have a unique flavor described as lemony or perfumy, though they are most known for their tongue-numbing sensation. Black peppercorns can be used instead, though they are quite different.
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!
Uses for Szechuan Sauce
Szechuan sauce is perfect for stir fry dishes, though it is also wonderful as a marinade or a dipping sauce. Some great dishes include:
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.
Storage & Leftovers
Store your Szechuan Sauce in an airtight container in the fridge for up to 1-2 weeks. To maximize the storage life, make sure to refrigerate the sauce promptly.
Try Some of My Other Popular Recipes
Try Some of My Other Popular Sauce Recipes
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 Recipe
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar or honey
- 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
- 1/4 - 1/2 teaspoon szechuan peppercorns lightly toasted and ground
- 1 teaspoon crushed red pepper flakes
OPTIONAL INGREDIENTS
- 1/2 cup chicken stock
- 1-2 tablespoons cornstarch optional, for thickening
- 1/2 - 1 teaspoon Chinese 5 spice
- 1 teaspoon sriracha or more to taste
Instructions
- Whisk all of the ingredients except the cornstarch (if using) 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
Nutrition Information
NOTE: This recipe was updated on 4/3/2024 to include new information and video. It was originally published on 5/6/2020.
Lori says
This sauce was excellent! We followed the flank steak recipe, but we added broccoli, and fresh ginger and topped it off with some sesame seeds and peanuts. I doubled the sauce recipe and have leftovers so we plan to try this again with chicken thighs.
Can I freeze any sauce I have leftover?
Thanks for the great recipe!
Mike H. says
Thank you, Lori! And you can freeze it. It can last up to 6 months that way.
will hoffmire says
This is excellent!
Wanda Shook says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Wanda. Sorry you didn't enjoy it.
Mark Forde says
Will this freeze well. And how long would you recommend keeping in the fridge?
Regards
M Forde
Michael Hultquist - Chili Pepper Madness says
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.
Jon says
WOW!! I'm not a big fan of sriracha so I added some minced fresno chili, used hot sesame oil & eliminated the red pepper flakes and used as a marinade for thinly sliced flank steak then thickened it, added to steamed carrots and snow peas & served over rice. Thanks for another GREAT recipe!
Mike Hultquist says
Boom! Outstanding! Glad you enjoyed it, Jon! Great use for it.
Sheima says
If using black peppercorns instead of Szechuan peppercorns do I have to Toast them also??
Michael Hultquist - Chili Pepper Madness says
Sheima, I suggest toasting them, but you don't have to.
Brad says
This is brilliant. Made beef stir fry and it was fantastic. Thanks
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Brad! Glad you enjoyed it.
Geraldine says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Geraldine! Sounds wonderful!
Kim Steffen (M) says
In making the szechuan sauce, what is the difference between Sriracha and chili garlic sauce?
Michael Hultquist - Chili Pepper Madness says
Kim, they are very similar. You'll usually get a bit more heat and tanginess with Sriracha. Enjoy!
Ranch Cook says
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!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Ranch!!
Nikk Fangaiuiha says
Hi does the szechuan sauce last longer in the fridge once it been made or you have to hurry up an use it all.
Michael Hultquist - Chili Pepper Madness says
Nikk, yes, it will last a good week or longer covered in the refrigerator.
Matt M says
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 🙂
Michael Hultquist - Chili Pepper Madness says
Very nice! Great to hear, Matt. Definitely makes for an easy meal. I'd like some serrano, please!
RuthAnn Murphy says
1/4 what of soy sauce? Cup, tablespoon, teaspoon?
Michael Hultquist - Chili Pepper Madness says
RuthAnn, it is 1/4 cup. Sorry, I updated the recipe. I hope you enjoy it.