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    Home

    Homemade Schezwan Sauce

    Last Updated On: Apr 6, 2025 by Aarthi

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    Jump to Recipe Jump to Video Print Recipe

    Schezwan sauce recipe,  one of the most popular sauce from the sichuan province of China now customized to suit Indian tastebuds. Homemade Schezwan sauce is a delicious Indo-chinese sauce which is made with dry red chillies, ginger, garlic, soy sauce, sugar, vinegar and salt. Schezwan sauce makes this fried rice and noodles spicy and delicious. Learn how to make best Schezwan sauce with step by step pictures and video. 

    Homemade Schezwan Sauce

    Schezwan sauce 

    I love schezwan cusine, People who love spicy foods can never hate those dishes. I am one of the spice freak, I go straight for anything that is spicy. Couple weeks back I wanted to try out Schezwan recipes because I found that yummy tummy lacked some Schezwan foods. The main ingredient for schezwan cooking is the sauce.

    Jump to:
    • About Schezwan Sauce (Homemade)
    • Watch schezwan sauce video
    • Schezwan Sauce Ingredients 
    • Store bought vs Homemade Schezwan Sauce 
    • Tips for best Schezwan sauce 
    • How to Make Schezwan Sauce (Stepwise Pictures)
    • Expert tips
    • FAQ
    • 📖 Recipe Card

    You could use store bought sauce but why would you use that bottled stuff when you can make it from scratch. So I made very own fiery sauce and made delicious schezwan chicken and noodles using it. 

    About Schezwan Sauce (Homemade)

    Schezwan sauce is one of the most popular sauce from the sichuan cuisine. Not only in sichuan cusine, it is getting more popular as Indo-Chinese in restaurants. Some of the most popular dishes include schezwan chicken, schezwan noodles and spicy schezwan fried rice. Schezwan sauce is made with dry red chillies, ginger, garlic, soy sauce, sugar and tomato ketchup cooked down to make a thick sauce like texture. 

    Schezwan is also pronounced as sichuan. Sichuan is a province in China which is known for its spicy foods. While dishes from sichuan cuisine uses sichuan peppercorn, but we use locally available chilli peppers instead of peppercorn. 

    Traditionally Schezwan foods are fiery and spicy, but Chinese restaurants in India has modified the recipe to suit Indian taste palate. Schezwan chicken is one of the most loved take out food from Chinese restaurants. It is equally popular in street foods around India. 

    These days you can easily find readymade schezwan sauce at stores, but when you can whip up the sauce your own, then why would you go for those stuffs. I strongly recommend you to try out schezwan sauce at home and then make your dishes. Because the sauce is what makes this so flavourful. 

    Similar sauce recipes,

    Homemade Tomato ketchup

    Green chilli sauce 

    Homemade Red chilli sauce 

    Viral pink sauce

    Garlic sauce (toum)

    Watch schezwan sauce video

    YouTube video

    Schezwan Sauce Ingredients 

    ingredients for Schezwan Sauce

    Dry red chillies - Schezwan sauce flavour mainly depends on chillies. Since it has good amount of chillies, I removed all seeds from it before making it into a paste.

    Ginger and Garlic - use lots of crushed ginger and garlic for flavour and it adds so much taste. 

    Soy sauce - soy sauce adds umami taste to the sauce. I used dark soy sauce, you can use light soy sauce. 

    Tomato ketchup - you can use tomato ketchup or tomato paste for the sauce. It adds a tangy flavour and makes the sauce very tasty. 

    Salt, Sugar, pepper and Vinegar - these three is completely to taste, you can add more or less as per your taste. You can use sichuan peppercorn instead of regular pepper.

    Oil - use refined oil or neutral tasting oil for schezwan sauce. Sesame oil may be too over powering for schezwan sauce. 

    a bottle of Homemade Schezwan Sauce

    Store bought vs Homemade Schezwan Sauce 

    Even though there are many brands of Schezwan sauce or Schezwan chutney available in the market. Chings is one of the most popular brand and I really love their spicy Schezwan sauce. 

    Even though store bought is great, there is something about homemade Schezwan sauce. It taste fresh and spicy and your can totally make it to your taste. 

    I like to use Schezwan sauce as spread for my sandwiches, use as dip and spicy add on in your dishes. Some of the most popular recipes to try using Schezwan sauce are Schezwan potatoes, Schezwan masala dosa , Baked schezwan chicken, Schezwan noodles and fried chicken. 

    Schezwan Sauce

    Tips for best Schezwan sauce 

    Using dry red chillies - for making Schezwan sauce use the right dried chillies. Make sure the chillies are not too spicy. Also ensure to remove the seeds from the chillies else it makes the sauce too spicy. Kashmiri red chillies tends to be less spicy, so choose wisely. 

    Oil - be generous with the oil. Use neutral flavourless oil so the sauce is not over powering. 

    Ginger and garlic - use good amount of ginger and garlic which adds so much flavour. You can use puréed ginger garlic or crush them in a food processor. 

    Get balanced taste - schezwan sauce has to be tasted and adjusted with ingredients so the taste is just right. For balanced taste, adjust the sauce with salt, sugar and vinegar. 

    Use Sichuan peppercorn - for authentic taste, opt for sichuan peppercorn instead of regular pepper. While dishes from sichuan cuisine uses sichuan peppercorn, but we use locally available chilli peppers instead of peppercorn. 

    Slow cooking - for intense Schezwan sauce, slow cooking is best. Cook on low heat till oil separates on top. This helps preserve the sauce for longer time. 

    How to Make Schezwan Sauce (Stepwise Pictures)

    Making Chilli Paste

    1)Take your dry red chillies. Schezwan sauce flavour mainly depends on chillies. Since it has good amount of chillies, I removed all seeds from it before making it into a paste. If you don't like spicy foods, you can use milder variety of dry red chillies like Kashmiri chillies.

    take dry red chillies

    2)Remove the stalk of the dry red chillies. Remove all the seeds from the dry red chillies.

    remove seeds from chillies for making Schezwan Sauce

    3)Take water in a sauce pan. Bring it to a full boil. Add the dry red chillies into the water. Reduce the flame to low and cook for 5 minutes to soften the chillies.

    boil them on low heat

    4)Strain the chillies in a sieve.

    strain chillies

    5)Take the chillies in a blender. Add water and grind it into a puree.

    take chillies in a blender

    6)This is your dry red chilli paste. You can use the strained water from boiling water to grind it into a paste.

    puree for making Schezwan Sauce

    Sauteing Ginger and Garlic

    7)Heat oil in a sauce pan. I used neutral cooking oil.

    heat oil for making Schezwan Sauce

    8)Add in crushed or puree garlic in the oil and cook on low heat.

    add garlic

    9)Add in peeled crushed ginger. You can either chop the ginger or grind into a puree.

    add ginger

    10)Fry the ginger and garlic on low heat till golden brown. The ginger and garlic will get fragrant.

    cook till golden

    Making Schezwan Sauce

    11)Add in red chilli paste into the oil and mix well.

    add blanched chilli paste

    12)Add in tomato ketchup. Instead of ketchup, you can use tomato paste.

    add tomato ketchup

    13)Add in soy sauce.

    add soy sauce

    14)Add in salt, sugar and black pepper. If you have access to sichuan pepper, you can add crushed sichuan peppercorn.

    add salt, pepper and sugar for making Schezwan Sauce

    15)Cook the schezwan sauce on low heat for 10 to 12 minutes until oil separates on top.

    cook sauce till thicken

    16)Now the schezwan sauce is ready. Once sauce is made, allow it to cool completely. Store in a clean dry air tight jar in fridge upto a month. 

    Schezwan Sauce

    17)Enjoy.

    a spoon of for making Schezwan Sauce

    Expert tips

    • You can use a mixture of Kashmiri red chillies and regular red chillies for bright colour sauce. Removing seeds is important, else it will make the sauce so spicy.
    •  Use good amount of ginger and garlic which adds so much flavour. 
    • Use generous amount of oil which preserve the chutney for longer time. 
    • You can add a spoon of crushed Schezwan peppercorn for authentic tongue numbing taste. 
    • Use clean sterlized jar and spoons. Keep the sauce refrigerated. This sauce stays good for a week when handled properly and refrigerated.
    • If you have sichuan peppercorn use that.

    Storage and serving 

    Once sauce is made, allow it to cool completely. Store in a clean dry air tight jar in fridge upto a month. 

    You can enjoy schezwan sauce as a dip, spread or as a sauce in dishes.  Some of the most popular recipes to try using Schezwan sauce are Schezwan potatoes, Schezwan masala dosa , Baked schezwan chicken, Schezwan noodles and fried chicken.

    FAQ

    What is schezwan sauce made of?

    Schezwan sauce is made with dry red chillies, ginger, garlic, soy sauce, sugar and tomato ketchup cooked down to make a thick sauce like texture. 

    What is the difference between schezwan sauce and Sichuan sauce?

    Schezwan is also pronounced as sichuan. Sichuan is a province in China which is known for its spicy foods. While dishes from sichuan cuisine uses sichuan peppercorn, but we use locally available chilli peppers instead of peppercorn. 

    How long can we store homemade schezwan sauce?

    Once sauce is made, allow it to cool completely. Store in a clean dry air tight jar in fridge upto a month. 

    More Schezwan Recipes to Try

    • Tan Tan Ramen Recipe
    • Schezwan Chicken Recipe
    • Schezwan Noodles Recipe
    • Schezwan Fried Rice Recipe
    • Schezwan Chilli Potatoes Recipe
    • Schezwan Pasta Recipe

    📖 Recipe Card

    Homemade Schezwan Sauce | Schezwan Sauce Recipe

    Schezwan sauce recipe,  one of the most popular sauce from the sichuan province of China now customized to suit Indian tastebuds. Homemade Schezwan sauce is a delicious Indo-chinese sauce which is made with dry red chillies, ginger, garlic, soy sauce, sugar, vinegar and salt. Schezwan sauce makes this fried rice and noodles spicy and delicious. Learn how to make best Schezwan sauce with step by step pictures and video. 
    No ratings yet
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 10 servings
    Calories: 68kcal

    Equipment

    • Blender
    • Cooking pot

    Ingredients

    • 30 no Dry Red Chillies
    • ¼ cup Garlic peeled and crushed
    • 4 tbsp Ginger peeled and grated
    • ¼ cup Tomato ketchup
    • 1 tbsp Soy Sauce
    • 2 tsp Salt
    • 1 tsp Black Pepper Powder if you have sichuan pepper use them
    • 3 tbsp Sugar
    • ¼ cup Oil
    • ¼ cup Vinegar

    Instructions

    • Take dry chillies and cut the top open. Remove the seeds out of it. You can just invert it and roll between your hands, the seeds just fall off. Now take the chillies and add it to a sauce pan. Add 1 cup of water and bring it to boil. Simmer it for 5 mins. By this time the chillies must have plumped up. Drain chillies. Reserve the water, you need that for grinding. Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.
    • Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.
    • Now add in the chilli paste and mix well. Now add in ketchup, soya sauce, salt, sugar and pepper. Mix well. Simmer this sauce for 10 to 12 minutes on very low heat. Cook until oil separates on top.
    • Now the sauce is done. Cool this and store in a clean air tight container refrigerated.

    Video

    YouTube video

    Notes

    • You can use a mixture of Kashmiri red chillies and regular red chillies for bright colour sauce. Removing seeds is important, else it will make the sauce so spicy.
    •  Use good amount of ginger and garlic which adds so much flavour. 
    • Use generous amount of oil which preserve the chutney for longer time. 
    • You can add a spoon of crushed Schezwan peppercorn for authentic tongue numbing taste. 
    • Use clean sterlized jar and spoons. Keep the sauce refrigerated. This sauce stays good for a week when handled properly and refrigerated.
    • If you have sichuan peppercorn use that.
    Storage and serving 
    Once sauce is made, allow it to cool completely. Store in a clean dry air tight jar in fridge upto a month. 
    You can enjoy schezwan sauce as a dip, spread or as a sauce in dishes.  Some of the most popular recipes to try using Schezwan sauce are Schezwan potatoes, Schezwan masala dosa , Baked schezwan chicken, Schezwan noodles and fried chicken.

    Nutrition

    Serving: 1 cup | Calories: 68kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 375mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.2mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Asiya Omar

      at

      Wow ! Thanks for sharing.book marked:)

      Reply
    2. Nisa Homey

      at

      This looks better than store bought one...bookmarked!!

      Reply
    3. Smita Shinde

      at

      I will defiantly try this tomorrow and let you know 🙂
      --Sona

      Reply
    4. Smita Shinde

      at

      Hi, i made the sauce today, turned out good! 🙂 now i will make the fired rice from your other post.
      thanks for sharing the recipe...

      Reply
    5. Me

      at

      I made this so i could try your chicken recipe using this sauce and i LOVED it. Thank you for sharing your recipe. Also, the pictures with the step by step description is awesome.

      Reply
    6. jeff white

      at

      I left the seeds in, because I like to eat fire...

      It was INCREDIBLE!!! Thanks for the recipe....

      Reply
    7. Reena

      at

      love your blog..you are one super woman..so many recipes...wow...

      Reply
    8. Shashi Prakash

      at

      It's a very good site for every food lover.. I bookmarked this site

      Reply
    9. Anonymous

      at

      Just wanna ask how long we can store it in refrigerator..

      Reply
    10. Aarthi

      at

      @Anonymousu can keep it for two weeks

      Reply
    11. Anonymous

      at

      Can we use just normal chilies rather than dry ones?

      Reply
    12. Aarthi

      at

      @Anonymousyes u can use

      Reply
    13. Anonymous

      at

      Hi Aarthi,Thanks for the recipe I love spicy food Can we substitute tomato sauce with tomato puree and soya sauce can be skipped so that can be prepared completely home made

      Reply
    14. Aarthi

      at

      @AnonymousYou can, but it does affect the taste a little.

      Reply
    15. Sandy

      at

      Can kashmiri dried chillies be used ?

      Reply
    16. Aarthi

      at

      @Sandyyes ofcourse you can use

      Reply
    17. Anonymous

      at

      I. Pureed the chilly with garlic ,, will this affect the. Taste????

      Reply
    18. Aarthi

      at

      @Anonymousno it wont affect the taste, you an do it

      Reply
    19. shoba

      at

      Hi aarthi can I use chili sauce instead of tomato sauce?

      Reply
    20. Aarthi

      at

      @shobatomato sauce is must because it gives the tangy taste to it

      Reply
    21. Sarina

      at

      Thanks. made this today and it turned out great. love the step by step pics.

      Reply
    22. Sarina

      at

      Thanks. made this today . turned out great. love the step by step pictures.

      Reply
    23. Anonymous

      at

      @Smita Shinde
      Vow... really... me too will try it tomorow

      Reply
    24. Unknown

      at

      Hi Aarthi,

      The sauce looks great. I want to try it this weekend. What kind of chili have you used? Kashmiri, Bedgi,Guntur..just want toake sure I use the right one

      Reply
    25. Hema Anand

      at

      Hi Aarthi, How long can we store this sauce?

      Reply
    26. Aarthi

      at

      @Hema Anandu can store it for more than 15 days.

      Reply
    27. Aarthi

      at

      @Unknownnot sure about the name. u can use any variety, for spicy sauce use spicy chillies

      Reply
    28. jia

      at

      Hi aarthi,

      Just now tried out this homemade sauce and it has turned out aaaamazing!!!!!

      So happy I tripped over your blog and specially this, cause my husband and myself are 2 Chinese food lovers.

      Will be trying the schezwan freid rice and ginger chicken for today's dinner... I can't wait for my husbands excitement when he tries it out. 🙂 🙂 🙂

      Reply
    29. aarthi dhanraj

      at

      Aarthi,pls give us a authentic mixed fruit jam n tomato basic ketchup kisSan style dear.. it vl b v.useful for mom's like me

      Reply

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