Schezwan Sauce
This Schezwan sauce is fiery, garlicky, and slightly tangy, with dried red chilies and Sichuan peppercorns giving it a bold kick. Also known as Schezwan chutney, it is a handy Indo-Chinese condiment for fried rice, noodles, chicken rice paper dumplings, and snacks.
With about 10 minutes of prep and soaking plus 10 minutes of cooking, you can make a small batch and adjust the heat to suit your taste.
I have an obsession with hot sauces, and over the last few months, I’ve made it my mission to try and experiment with different hot sauces and dips from around the world.
I tried making homemade Buffalo sauce, which turned out absolutely fantastic, and a beautiful green Middle Eastern Schug sauce which was perfect to serve with crackers and pita bread. And of course, some classic cilantro mint chutney that goes with just about anything and everything. This sauce, however, is all set to be on my list of top favorites- it’s THAT good.
Quick Look: Schezwan Sauce
- 🔪 Prep time: 10 minutes, including soaking the chilies.
- ⏲️ Cook time: 10 minutes.
- 👪 Servings: 8.
- 📋 Main ingredients: Dried red chilies, ginger, garlic, green onion, Sichuan peppercorns, soy sauce, vinegar, ketchup, brown sugar, and oil.
- ♨️ Cooking method: Soak chilies → blend into a paste → sauté aromatics → cook chili paste → add remaining ingredients and simmer.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Fried rice, noodles, dumplings, spring rolls, and Schezwan potatoes.
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What's So Great About the Recipe?
- You can control the chili heat, garlic, and tang instead of relying on a bottled sauce.
- The same batch works as a cooking sauce and a spicy dipping sauce.
- It is a great partner for dumplings when I do not have my Thai dipping sauce at hand.
Recipe Ingredients
Aromatics: Fresh ginger and garlic. You’ll need to peel and mince them or chop them really fine- if you like those little chunky bits. Alternatively, you can use homemade ginger garlic paste if you prefer a smoother texture.
Soy sauce: To bring a bit of umami flavor and a deep color to the sauce.
Dried red chilies: Choose Kashmiri red chilies if you want your Schezwan sauce to have a mild taste, or hot chilies if you don’t mind the heat.
Vinegar: Adds tang and balances the chili paste. The small amount in this recipe does not make the sauce shelf-stable.
Sichuan peppercorns: Add a distinctive citrusy, tingling flavor. Lightly crush them for a less gritty texture.
Brown sugar: To tone down the heat a little bit, and add a delicate sweetness to the sauce.
Ketchup: Adds a little tomato flavor, sweetness, and body alongside the chili paste.
Oil: Use a neutral cooking oil for sautéing the aromatics.
Green onion: This one’s optional, but if you have it at hand, I would recommend adding it in. It lends a slight pungent flavor and also helps bulk up the sauce.
See recipe card for quantities.
Substitutions & Variations
- You can omit the Sichuan peppercorns (which I use for my Sichuan chili oil too) if you don't have them. The sauce will still be spicy and garlicky, but it will not have their distinctive tingling flavor.
- If you don’t have green onions, use the cilantro stems instead.
- For a gluten-free version, use gluten-free tamari or coconut aminos and check the labels on the ketchup and other packaged ingredients. Coconut aminos are sweeter, so adjust the sugar to taste.
Loving this? Try my Sichuan Chili Oil recipe too!
How to Make Schezwan Sauce
Step 1: Remove the chili stems and soak the dried red chilies in warm water for about 10 minutes, or until softened.
Step 2: Heat the oil in a pan over medium heat. Sauté the minced ginger, garlic, and chopped green onion for 2–3 minutes, stirring and lowering the heat if the garlic starts to brown.
Step 3: Drain the softened chilies and blend into a paste, adding just a little clean water if needed to help the blades turn. Add the paste to the pan and cook for 3–5 minutes, stirring frequently.
Step 4: Stir in the soy sauce, vinegar, lightly crushed Sichuan peppercorns, brown sugar, and ketchup. Cook for another 2–3 minutes until well combined and thickened. Take off the heat and serve, or transfer to a shallow container and refrigerate promptly.
💭Top Tip
Keep the heat gentle once the chili paste goes into the pan. Stir often and scrape the bottom so the garlic and chilies cook without scorching. Burnt aromatics can make the whole batch taste bitter.
Tips & Tricks to Nail the Recipe
- Use neutral oil for cooking. If you enjoy toasted sesame oil, stir in a little at the end for a nutty finish.
- Blend the chilies into a coarse paste instead of getting it smooth if you want the sauce to have a bit of a chunky texture. I do this when I make homemade Chipotle in Adobo.
- For less heat, choose milder dried chilies and remove the seeds and pale inner ribs before soaking. Handle hot chilies carefully and wash your hands before touching your face.
- Taste before adding extra seasoning, since soy sauce already adds salt. A pinch of MSG is an optional way to add more savory depth.
- Make sure you cook the mixture on medium-low heat, or the ingredients may end up burning, and the sauce will have a bitter taste.
How to Serve Schezwan Sauce
Toss a spoonful of this Schezwan sauce into some fried rice or stir fried noodles to amp up their flavor, or serve it as a dip with your Indo-Chinese classics like spring rolls and dumplings.
I personally love featuring this as a dip along with my Amba sauce and garlic habanero hot sauce when I’m hosting a get-together and need some good dips and sauces to serve with the snacks I’m making.
You can also mix a couple of spoons of this sauce with some mayonnaise (or plain Greek yogurt for a tangier dip) and make a nice creamy dip- just like this Tandoori mayo dip.
Troubleshooting and FAQs
Refrigerate promptly in a clean, airtight container at 40°F / 4°C or below. For a conservative storage window, use within 3–4 days or freeze extra portions. Always use a clean spoon. The vinegar and oil do not make it suitable for room-temperature storage or canning.
Yes. Freeze small portions in a freezer-safe container, leaving room for expansion. Thaw in the refrigerator and stir before using. Portioning means you only need to thaw what you plan to use.
Soaking softens the chilies and makes them easier to blend. If they are still leathery after 10 minutes, give them a little longer rather than forcing dry pieces through the blender.
Start with milder dried chilies, such as Kashmiri chilies, and remove the seeds and inner ribs. For an already-made batch, use less sauce in your dish or stir a small amount into mayonnaise or yogurt for a milder dip. Sugar balances flavor but does not remove chili heat.
The garlic or chili paste may have scorched. Use medium-low heat once the paste is added and stir frequently. Avoid scraping any burnt layer from the bottom of the pan into the sauce.
This version is a cooked chili-and-garlic sauce with ketchup, vinegar, and soy sauce. Chili oil has a different texture and preparation, so the two are not direct substitutes in every dish.
More Sauces to Try
Looking for other recipes like this? Try these:
If you tried this Schezwan sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Schezwan Sauce
Ingredients
- 1 inch ginger
- 5-6 cloves garlic
- 1 green onion
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon Sichuan peppercorns
- 5-6 dry red chilies
- ½ teaspoon brown sugar
- 1 tablespoon ketchup
- 2 tablespoon oil
Instructions
- Start by soaking the dried red chilies in warm water for about 10 minutes.
- Heat oil in a pan over medium heat, and saute the ginger, garlic and chopped green onions for about 2-3 minutes.
- Blend the dried red chilies in a blender jar (draining away the excess water) and add the mixture into the pan. Let this cook for about 3-5 minutes.
- Now add the remaining ingredients and give it a good mix. Let it cook for another 2-3 minutes and then take it off heat. Let it cool down and serve or store for later.
Notes
- Use milder dried chilies and remove their seeds and inner ribs for less heat. Blend the chilies coarsely for a chunkier sauce.
- Stir frequently over medium-low heat once the chili paste is added so the garlic and chilies do not scorch.
- Refrigerate promptly in a clean, airtight container and use within 3–4 days, or freeze extra portions.
- This recipe is not tested for canning or room-temperature storage.
