Szechuan Sauce

This Szechuan sauce is a flavorful sweet and savory recipe with just the right amount of spice. I make it in 15 minutes using soy sauce, fresh ginger, and chili garlic sauce. It works perfectly as a dip, marinade, or sauce for rice, noodles, and stir-fried meals.

I’m the type of person who adds sauce to almost every meal, so I always keep a variety stocked in my fridge. One of my favorites is my orange sauce with its tangy, citrusy flavor, but this Szechuan sauce has earned a permanent spot right next to it, and I’m pretty sure it’ll become a favorite in your kitchen too.

Having a good sauce ready to go can turn a bland meal into something truly satisfying. This Szechuan sauce is one I reach for often, and it’s especially perfect for making my delicious Szechuan Chicken recipe, which is an absolute family favorite.

Why you will love this recipe 

• Flavor in a flash: This sauce is seriously full of flavor. I combine soy sauce, chili garlic sauce, fresh ginger, and vinegar to create a spicy, savory, and slightly sweet blend that brings my meals to life. It’s thick, rich, and the best part? It’s ready in just 15 minutes.
• Weeknight hero: I use it as a dipping sauce, a marinade, or toss it with noodles and stir-fries. It saves me time during the week and makes dinners feel more exciting without the extra work.
• No fancy stuff needed: This is a pantry-friendly recipe that doesn’t ask for anything fancy. I don’t use hard-to-find Sichuan peppercorns. Instead, I love using crushed red pepper flakes, which still give it that signature heat.
• Takeout vibes at home: This sauce brings restaurant-style flavor to my kitchen. I first tasted it with Szechuan chicken in New York City and wanted to recreate it at home. Now, it’s part of my weekly meal prep and something my whole family loves.

What you will need

• Savory base – I use low-sodium soy sauce and organic chicken broth to build a flavorful foundation without too much salt.
• Tangy balance – Red wine vinegar and rice vinegar give the sauce a sweet, mild tang that keeps everything bright and balanced.
• Heat and spice – Chili garlic sauce, red pepper flakes, fresh minced ginger, and garlic bring warmth, and bold, aromatic flavor.
• Sweet and smooth – Brown sugar adds a deep sweetness that rounds out the heat, while cornstarch thickens the sauce to a perfect consistency.

How to make

Make a slurry: First, I combine the cornstarch with the broth in a small bowl and stir until it’s completely smooth.

Add to saucepan: Next, I pour all the ingredients, except the slurry, into a saucepan and set it over medium heat. I give it a good stir to let the flavors start coming together.

Whisk and simmer: After a few minutes of simmering the sauce, I slowly whisk in the slurry. I keep stirring gently and steadily until the sauce thickens, which usually takes about 3 to 4 minutes.

Serve: Once the sauce is thick and smooth, I take it off the heat and let it cool slightly. I use it right away for stir-fries or serve it as a dipping sauce.

Expert tip

That signature spicy feel

I love the unique tingling flavor of authentic Sichuan peppercorns, but they can be tricky to find where I live. That’s why I use ground red pepper flakes instead. They still bring the heat and give the sauce that signature spicy character I’m after. If you happen to have Sichuan peppercorns, try them out and let me know how your version turns out. I’m always curious to hear how others bring their own flavor to this recipe.

More tips to consider:

• If you’re not into cornstarch, you can skip it. Just know the sauce will be thinner and needs more sweetener and simmer time.
• To make more, I just double all the ingredients and whisk until everything blends smoothly.
• This sauce is meant to be spicy. If you like it milder, start with less heat and adjust to your taste.
• I always let the sauce cool completely before freezing it in a glass jar. Putting a hot jar in the freezer can cause it to crack.
• Fresh ginger makes a difference. If I don’t have it, I use a teaspoon of ground ginger instead

Recipe variations

• Smoky flavor: For a smoky twist, I add a teaspoon of liquid smoke. I even use it in place of BBQ sauce on ribs, soo Good!
• Sweeter sauce: If I’m serving kids or want a less spicy sauce, I add an extra teaspoon of brown sugar and cut back on the red pepper flakes.
• Thicker sauce: When I want it extra thick, I simply bump the cornstarch up to one and a half tablespoons. It gives the sauce a richer, clingier texture.
• Hoisin sauce: When I want a little extra flavor, I stir in a tablespoon of hoisin sauce. It adds a nice depth that pairs well with stir-fries.
• Gluten-free: I make this sauce gluten-free by using tamari or coconut aminos instead of soy sauce. It works just as well and still tastes great.

Serving Suggestions

As I mentioned earlier, I’m obsessed with sauces, and this Szechuan is one I love pouring on just about everything. It’s especially tasty with my chicken and broccoli recipe, and it works so well with crispy baked tofu, giving it that perfect spicy and savory finish.

When we’re craving noodles at home, I drizzle it all over soba noodles, and trust me, it tastes amazing. It also makes an awesome dipping sauce for egg rolls or even chicken nuggets when I need something quick and flavorful that my kids actually get excited about.

How to store leftovers

• Fridge: I always make sure the sauce has cooled completely before storing it. Then, I transfer it to a jar with a lid and keep it in the fridge for up to 2 weeks, using it whenever I need it.
• Freeze: This Szechuan sauce is perfect for freezing too. I simply add it to a freezer-safe Ziploc bag and freeze it for up to 3 months.
• Thaw: When I’m ready to use it again, I thaw it by placing the bag under warm running water or letting it sit in the fridge overnight.
• Reheat: To reheat, I just add the sauce to a pan over medium heat and let it simmer for a few minutes until it’s nice and warm.

Frequently Asked Questions

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