Schezwan Sauce Recipe | Chili Garlic Sauce

Spicy, garlicky, slightly tangy – is there anything better to ask for in a condiment?

When I posted that I made this sauce on my Instagram stories, it created quite a stir. It’s definitely one of my most requested recipes, for sure. I ended up making 2 batches of it in just 4 days – yes, it’s that good!

I had it with dosa, chapati, and bread. I also tossed some fried chicken with it to make a lip-smacking dish (click here to get the recipe for Schezwan Chicken). It also goes really well with noodles, pasta, fried rice, or as a dipping sauce for momos and the like. Basically, the uses for it are endless, and it is a must-try recipe for sure!

Here are the Ingredients Needed to Make Schezwan Sauce:
  • 25 dried red chilies,
  • 12 garlic cloves, minced,
  • 1 1/2-inch ginger, minced,
  • 1 small onion, minced,
  • 1 small tomato, blended to a paste,
  • 1/4 cup oil,
  • 1 tsp soya sauce (optional),
  • 1 tsp vinegar,
  • 3 tbsp sugar,
  • Salt, to taste,
  • 2 tbsp ketchup,
  • 1/4 cup water
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How to Make Schezwan Sauce at Home?
  1. Soak the dried red chilies in warm water for 15-30 minutes. Using only 1-2 tbsp of the water, blend the chilies into a paste. Set aside.
  2. Add the oil and garlic and ginger to a pan and fry on low heat until the raw smell disappears.
  3. Then add the onion and fry until they go translucent.
  4. Add the tomato and cook for a couple minutes.
  5. Then add the rest of the ingredients and let it boil and simmer until the sauce thickens (roughly 5-10 minutes).
  6. That’s it! It’s ready to serve.
Here are My Favorite Ways to Use Schezwan Sauce:
  1. Tossed into fried chicken. Check out the recipe for Schezwan Chicken!
  2. As a dipping sauce for momos.
  3. Spread over dosa, chapati, roti, or bread. Add some cheese and you’ll be in heaven!
  4. Mixed into fried rice. Schezwan fried rice is a whole other level of yum.
  5. On pizza. Replace the classic tomato sauce with this schezwan sauce and create a pizza that encompasses several dimensions of deliciousness.
  6. On soups, kanji, etc. to add an extra level of flavor + spice.
  7. On shawarma-style wraps. Spread a little of this sauce on the wrap, pile it with things like lettuce, onion, chicken, and mayo – brb, drooling.

Here’s the step-by-step guide to make Schezwan Sauce at home:

Schezwan Sauce Recipe

Prep Time: 15 min

Cook Time: 15 min

Yield: 1 cup

Step 1: Prep the ingredients.

  • 25 dried red chilies,
  • 12 garlic cloves, minced,
  • 1 1/2-inch ginger, minced,
  • 1 small onion, minced,
  • 1 small tomato, blended to a paste,
  1. Place the chilies in some warm water and let them soak for 15-30 minutes.
  2. As they soak, prepare the rest of the ingredients: mince the garlic, ginger, and onion, and have the tomato blended to a paste.
  3. Discard most of the soaking water from the chilies, saving 1-2 tbsp. Blend the chilies with the water until it becomes a fine paste.

Step 2: Get cooking.

  • 1/4 cup oil,
  • 1 tsp soya sauce (optional),
  • 1 tsp vinegar,
  • 3 tbsp sugar,
  • Salt, to taste,
  • 2 tbsp ketchup,
  • 1/4 cup water
  1. In a small saucepan, add the oil along with the garlic and ginger. Turn the heat on low and slowly bring them up to temperature.
  2. Once the raw smell of the garlic is gone, add the minced onion and fry for a couple minutes until it goes translucent.
  3. Add the tomato and cook for a further 2 minutes.
  4. Add the rest of the ingredients and let the sauce come up to a boil. Bring the heat down and let it simmer for 5-10 minutes or until it becomes thicker.
  5. Let it cool before transferring it to an airtight container. Store leftovers in the fridge.

Notes

– I’ve always made it with soya sauce but once I had run out of it and left it out and it was really good. It tasted slightly tangier and brighter, as opposed to the deep rich flavor that soya sauce gives. So, if you don’t like soya sauce or don’t have it, just leave it out!

Other dips, sauces, and condiments that’ll leave you salivating for more:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

Rate this recipe!

Published by

Muzna Noohu

A wife, busy mum of a rambunctious toddler, freelancer, content writer, and food blogger with a passion for sharing my food adventures with everyone else.

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