(Spicy, Garlicky & Restaurant-Style)
Schezwan sauce is a bold and fiery condiment loved in Indo-Chinese cooking. Packed with dried red chilies, garlic, and ginger, this flavorful sauce adds a spicy kick to fried rice, noodles, momos, and stir-fries. Making it at home is simple and lets you control the spice level while keeping the taste rich and authentic.
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Ingredients
25–30 g dried red chilies
8–10 garlic cloves (about 25 g)
1 inch ginger (about 10 g)
4 tbsp oil
2 tbsp soy sauce (30 ml)
1 tbsp vinegar (15 ml)
1 tsp sugar (4 g)
5–6 g salt (or to taste)
¼ cup water (60 ml)
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Instructions
1. Soak the chilies
Place the dried red chilies in a bowl and cover them with hot water. Let them soak for about 20 minutes until they soften.
2. Blend the paste
Drain the softened chilies and add them to a blender with the garlic, ginger, and a little water. Blend until you get a smooth, vibrant red paste.
3. Cook the chili base
Heat the oil in a pan over medium heat. Add the chili paste and cook it for 3–4 minutes, stirring often, until the mixture thickens and the oil begins to separate.
4. Add the flavorings
Mix in the soy sauce, vinegar, sugar, salt, and water. Stir well so the ingredients combine evenly.
5. Simmer the sauce
Let the sauce cook for 2–3 more minutes until it becomes slightly thick and glossy.
6. Cool and store
Allow the sauce to cool completely. Transfer it to a clean glass jar and keep it in the refrigerator. It stays fresh for about 1–2 weeks.
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Pro Tip
For a deeper restaurant-style Schezwan flavor, add ½ teaspoon Sichuan pepper powder while cooking. It gives the sauce its signature spicy and lightly numbing taste.
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Ways to Use This Sauce
Stir into fried rice or noodles for extra heat.
Toss with chicken, shrimp, or vegetables for a quick stir-fry.
Spread inside wraps, burgers, or sandwiches.
Serve as a spicy dip for spring rolls or dumplings.