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.
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.
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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,
Watch schezwan sauce video
Schezwan Sauce Ingredients
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.
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.
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.
2)Remove the stalk of the dry red chillies. Remove all the seeds from the dry red chillies.
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.
4)Strain the chillies in a sieve.
5)Take the chillies in a blender. Add water and grind it into a puree.
6)This is your dry red chilli paste. You can use the strained water from boiling water to grind it into a paste.
Sauteing Ginger and Garlic
7)Heat oil in a sauce pan. I used neutral cooking oil.
8)Add in crushed or puree garlic in the oil and cook on low heat.
9)Add in peeled crushed ginger. You can either chop the ginger or grind into a puree.
10)Fry the ginger and garlic on low heat till golden brown. The ginger and garlic will get fragrant.
Making Schezwan Sauce
11)Add in red chilli paste into the oil and mix well.
12)Add in tomato ketchup. Instead of ketchup, you can use tomato paste.
13)Add in soy sauce.
14)Add in salt, sugar and black pepper. If you have access to sichuan pepper, you can add crushed sichuan peppercorn.
15)Cook the schezwan sauce on low heat for 10 to 12 minutes until oil separates on top.
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.
17)Enjoy.
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
📖 Recipe Card
Homemade Schezwan Sauce | Schezwan Sauce Recipe
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
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.
Nutrition
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Asiya Omar
Wow ! Thanks for sharing.book marked:)
Nisa Homey
This looks better than store bought one...bookmarked!!
Smita Shinde
I will defiantly try this tomorrow and let you know 🙂
--Sona
Smita Shinde
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...
Me
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.
jeff white
I left the seeds in, because I like to eat fire...
It was INCREDIBLE!!! Thanks for the recipe....
Reena
love your blog..you are one super woman..so many recipes...wow...
Shashi Prakash
It's a very good site for every food lover.. I bookmarked this site
Anonymous
Just wanna ask how long we can store it in refrigerator..
Aarthi
@Anonymousu can keep it for two weeks
Anonymous
Can we use just normal chilies rather than dry ones?
Aarthi
@Anonymousyes u can use
Anonymous
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
Aarthi
@AnonymousYou can, but it does affect the taste a little.
Sandy
Can kashmiri dried chillies be used ?
Aarthi
@Sandyyes ofcourse you can use
Anonymous
I. Pureed the chilly with garlic ,, will this affect the. Taste????
Aarthi
@Anonymousno it wont affect the taste, you an do it
shoba
Hi aarthi can I use chili sauce instead of tomato sauce?
Aarthi
@shobatomato sauce is must because it gives the tangy taste to it
Sarina
Thanks. made this today and it turned out great. love the step by step pics.
Sarina
Thanks. made this today . turned out great. love the step by step pictures.
Anonymous
@Smita Shinde
Vow... really... me too will try it tomorow
Unknown
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
Hema Anand
Hi Aarthi, How long can we store this sauce?
Aarthi
@Hema Anandu can store it for more than 15 days.
Aarthi
@Unknownnot sure about the name. u can use any variety, for spicy sauce use spicy chillies
jia
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. 🙂 🙂 🙂
aarthi dhanraj
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