Chinese Schezwan Sauce Recipe + Video

This Homemade Schezwan Sauce Recipe is an interesting recipe to make at home. It is one of the most popularly used ingredients in Indo-Chinese cuisine. Instead of settling for store bought sauce, why not make your own version of this flavourful sauce? Here is a simple video recipe to make authentic Chinese Schezwan Sauce.

This Homemade Schezwan sauce recipe is extremely simple to make and its very versatile and it can be used to make a variety of different dishes. It’s also called as Schezwan Chutney by some.

Schezwan Sauce uses?

Schezwan Sauce can be used to make Indo Chinese dishes like Schezwan Dosa, Schezwan Egg Fried Rice, Veg Schezwan Noodles and Schezwan Fried Rice, but that’s not all, you can use this Schezwan Sauce as an accompaniment or dipping sauce for a variety of different dishes, from dumplings to potato wedges.

The sauce has recently gained popularity after Rick and Morty fans flocked to the nearest McDonalds’ stores to get some of this sauce along with their burgers. You can read more about it here.

How to make Schezwan Sauce?

You won’t believe how simple this sauce is to make. To make this Homemade Schezwan sauce recipe, we are making use of two different types of chilli. One is the Kashmiri Red Chilli, that’s not very spicy, but it adds that much needed bright red colour. If Kashmiri Red Chilli are not available, you can use any chilli which gives a nice color and less heat.

We are also using Bydagi Red Chillies in order to increase the spice quotient and give this Schezwan sauce a slightly hot after taste. If you want it very spicy, you can use any chilli which has a good heat.

I have not removed the seeds of the chillies but if you want a more smooth sauce, you can remove the seeds of the chillies before soaking them in water.

To start making this homemade Schezwan sauce recipe, the chillies are to be soaked in water for about half an hour. Once soaked, the chillies are mixed in a grinder to form a coarse paste.

Then oil is heated in a pan and to this we add in the finely  chopped ginger and garlic and fry for a few seconds. Once fried, we add in the onions and cook it for a few more minutes. To this mix, crushed Sichuan peppers are added in with chilli paste and water.

If Sichuan peppers are not available, you can totally skip them or replace with some black peppercorns. Once the mixture cooks for a few minutes, soy sauce, vinegar, tomato sauce or ketchup, brown sugar and salt are added and cooked till the oil starts floating on top. The pan is then removed from the heat and allowed to cool.

The sauce is to be stored in a glass jar and it can be stored for up to one month in the refrigerator, but it’s usually over before you know it. It can be used as an alternative to ketchup and it’s great to add a touch of warmth to any dish.

Full of the pungent flavours of spice and a touch of sweetness, it makes any dish simply irresistible. Do try out this recipe and you can also make custom made bottles of this sauce and share it with friends, they are going to love this delicious gift that they can use for a host of different dishes to give it a whole new flavour.

In the coming winter months, we are all looking to spice things up; this would be the perfect addition to your winter recipe list. Here is how to make Homemade Schezwan Sauce Recipe.

Does Schezwan Sauce contain Ajinomoto?

The store bought version of this sauce might contain ajinomoto or MSG as it increase the umami flavour but when made at home, you can control not adding it. That is the reason I highly recommend making this sauce at home and be sure of what goes it it.

How to make Homemade Schezwan Sauce Step by Step

Soak the chillies in hot water for 30 minutes.

Drain the water and add the chillies in a grinder along with 1/4 cup of water and grind to make a smooth paste.

Heat oil in a pan.

Once the oil is hot, add ginger and garlic and fry for a few seconds.

Add onion and cook for 2-3 minutes.

Add Sichuan peppers and chilli paste along with 1/2 cup of water and cook for 2-3 minutes.

Now add soy sauce, vinegar, tomato ketchup, brown sugar and salt and cook for 5-6 minutes.

Remove the pan from heat and let the sauce cool. Store in a  clean glass jar for upto 1 month in refrigerator.

Schezwan Sauce Video Recipe

Homemade Schezwan Sauce Recipe

4.84 from 6 votes

Print

Schezwan Sauce

Schezwan Sauce Recipe is one of the most popularly used ingredients in Indo-Chinese cuisine. Instead of settling for store bought sauce, why not make your own version of this flavourful sauce? 

Course Cooking Basics

Cuisine Asian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 10 servings

Calories 116 kcal

Author Neha Mathur

Ingredients

• 20-25 Dry Kashmiri Red Chilli
• 10-15 Dry Bydagi Chilli
• 4 tbsp Vegetable Oil
• 2 tsp Ginger Finely Chopped
• 2 tsp Garlic Finely Chopped
• 1/4 cup Onion Finely Chopped
• 5-6 Crushed Sichuan Peppers Optional
• 1 tsp Soy sauce
• 1 tsp Vinegar
• 2 tbsp Tomato Ketchup
• 2 tbsp Brown Sugar
• Salt to taste

Instructions

1. Soak the chillies in hot water for 30 minutes.

2. Drain the water and add the chillies in a grinder along with 1/4 cup of water and grind to make a smooth paste.

3. Heat oil in a pan.

4. Once the oil is hot, add ginger and garlic and fry for a few seconds.

5. Add onion and cook for 2-3 minutes.

6. Add Sichuan peppers and chilli paste along with 1/2 cup of water and cook for 2-3 minutes.

7. Now add soy sauce, vinegar, tomato ketchup, brown sugar and salt and cook for 5-6 minutes.

8. Remove the pan from heat and let the sauce cool.

9. Store in a clean glass jar for upto 1 month in refrigerator.

Recipe Notes

To make this Schezwan sauce, we are making use of two different types of chilli. One is the Kashmiri Red Chilli, that’s not very spicy, but it adds that much needed bright red colour. If Kashmiri Red Chilli are not available, you can use any chilli which gives a nice color and less heat.

We are also using Bydagi Red Chillies in order to increase the spice quotient a bit and give this Schezwan sauce a nice after taste. This chilli is not very hot and also add good colour to the sauced.  If you want your sauce more hot, you can use any chilli which has a good heat.

Remove the seeds of the chillies if you want a really smooth sauce.

This sauce stays good in refrigerator for up to 15 days.

You can divide the sauce in small portions and freeze for later use. Just take out one portion, thaw it and use as required.

You can add 2 tbsp chopped celery to the sauce along with onion It will enhance the taste of the sauce even more.

 

Nutrition Facts

Schezwan Sauce

Amount Per Serving

Calories 116 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 4g 20%

Sodium 77mg 3%

Potassium 451mg 13%

Total Carbohydrates 15g 5%

Dietary Fiber 2g 8%

Sugars 10g

Protein 2g 4%

Vitamin A 26.1%

Vitamin C 235.9%

Calcium 2.2%

Iron 7.7%

* Percent Daily Values are based on a 2000 calorie diet.