Homemade Schezwan Sauce | Szechuan Sauce | How To Make Schezwan Sauce

how to make schezwan sauce, szechuan sauce, sichuan sauce, #indochineserecipe #spicysauce #homemade

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Homemade Schezwan Sauce | Szechuan Sauce | How To Make Schezwan Sauce

Homemade Schezwan sauce (Szechuan sauce) is one of the best, simple, spicy chili sauce recipes packed with full of flavors that you should try. This sauce can be prepared in 30 mins.

Schezwan sauce is my all-time favorite, and even today, when I visit any Indo-Chinese restaurants for dinner, I make sure I order at least one schezwan-based item from the menu. The kick this sauce gives to the dish is fantastic 🙂

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Dinner, Starter

Cuisine: Chinese, Indian, Indo-Chinese

Diet: Vegan

Servings: cups

Calories: 612kcal

Author: Kushi

Ingredients

25 Kashmiri Dry Red chilies (or Paprika)
15 Spicy dry red chilies (or Cayenne, read tips)
¾ cup Boiling water
2 tablespoon Oil (Sesame or any neutral oil)
½ cup Garlic , finely chopped
½ cup Ginger , finely chopped
½ teaspoon Black pepper powder
2 tablespoon Dark soy sauce
2 tablespoon Vinegar
1 tablespoon Brown sugar or Sugar
¼ teaspoon Salt

Instructions

Remove the stem from both varieties of red chilies. I prefer to cut each chili into halves. I have used Kashmiri red chilies for color and small dry red chilies for spiciness.
25 Kashmiri Dry Red chilies, 15 Spicy dry red chilies
Add boiling water to the red chilies and soak them for 15 minutes. After 15 minutes, add them to the blender or mixie grinder along with the water and blend it to form a paste. Keep this aside.
¾ cup Boiling water
Heat oil in a pan on medium heat. To this, add finely chopped garlic cloves and ginger, and saute on a medium flame for 5 minutes or until it becomes fragrant and light golden
2 tablespoon Oil, ½ cup Garlic, ½ cup Ginger
Add red chilie paste along with ½ cup of water (you can use this water even to clean the blender. Check the video of making schezwan sauce) and saute for another 3 to 5 minutes.
Next, add black pepper, soy sauce, vinegar and continue to saute and cook for 5 minutes.
½ teaspoon Black pepper powder, 2 tablespoon Dark soy sauce, 2 tablespoon Vinegar
Finally, add brown sugar, salt, and mix. Cook for 3 to 5 minutes. Oil should start leaving the sides of the pan. Switch off the flame.
1 tablespoon Brown sugar, ¼ teaspoon Salt
Once it cools down completely, store it in an airtight container and keep it in the refrigerator.

Notes

The type of red chilies you use decides the color and spiciness of the sauce. I use Kashmiri Red Chilie (or Paprika) for color and small dry red chilies (or Cayenne) for spiciness. You can use 100 % Kashmiri Chilie (Paprika) if you are looking for a milder sauce with bright red color.
Adjust the amount of vinegar and sugar to taste.
Garlic and ginger can be chopped finely using a knife or in a food processor. Don't mash or form a paste, as it will change the taste of the sauce.
If you are looking for a milder version of schezwan sauce with onions and Sichuan peppercorns added, check my Schezwan Sauce post.
You can add 3 to 4 tablespoon of Kashmiri red chile powder and 1 to 2 tablespoon of cayenne powder as per your taste instead of whole red chilies in the recipe.

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