Szechuan Sauce

Bring bold, flavorful heat to your meals with this homemade Szechuan Sauce. Sweet, savory, and just the right amount of spice, it’s ready in just 15 minutes and can transform ordinary rice, noodles, stir-fries, or even chicken wings into a restaurant-quality dish. Using simple ingredients like soy sauce, fresh ginger, and chili garlic sauce, this sauce delivers that signature tingling Szechuan kick without the need for hard-to-find Sichuan peppercorns. It’s versatile, quick, and a must-have in any home kitchen.

Why You’ll Love This Recipe

• Quick 15-minute recipe with pantry-friendly ingredients
• Perfect balance of sweet, savory, and spicy flavors
• Versatile: works as a dipping sauce, marinade, or stir-fry sauce
• Easy to adjust spice level to your preference
• Can be made in small batches or doubled for meal prep

Ingredients

• 1/4 cup low-sodium soy sauce – Adds umami and saltiness
• 2 tablespoons red wine vinegar – Provides a mild tang
• 1 tablespoon fresh ginger, minced – Adds aromatic warmth and zest
• 2 tablespoons brown sugar – Balances heat with sweetness
• 1 tablespoon Asian chili garlic sauce or chili sauce – Brings classic Szechuan heat
• 1 tablespoon rice vinegar – Enhances tanginess and flavor depth
• 1/2 teaspoon crushed red pepper flakes – Adds extra spice and a tingling sensation
• 1/2 teaspoon garlic powder – Boosts savory aroma
• 1/2 cup chicken broth (or veggie broth for vegetarian) – Creates a smooth sauce base
• 1 tablespoon cornstarch – Thickens the sauce for perfect coating

How to Make Szechuan Sauce

Prepare Cornstarch Mixture

Combine broth and cornstarch in a small bowl and stir until fully dissolved. Set aside.

Cook the Sauce

In a saucepan over medium heat, combine all ingredients except the cornstarch mixture. Bring to a light boil while stirring occasionally.

Thicken the Sauce

Slowly stir in the cornstarch-broth mixture and cook for 3–5 minutes, or until the sauce thickens to your desired consistency. Remove from heat and let it cool.

Tip: For a thinner sauce, omit the cornstarch and simmer longer to reduce slightly, adding extra sugar if needed.

Tips for Success

• Adjust the spice: Start with less chili garlic sauce and red pepper flakes if you prefer milder heat.
• Sichuan flavor: If you have Sichuan peppercorns, add a small pinch for authentic numbing spice.
• Make ahead: Let the sauce cool completely before storing. Freeze in a glass jar for easy future use.
• Fresh ginger matters: If unavailable, 1 teaspoon of ground ginger can substitute.
• Batch cooking: Double or triple ingredients to make a larger batch; whisk well to combine.

Equipment Needed

• Small saucepan
• Mixing bowls
• Whisk
• Measuring spoons and cups
• Glass jar for storage (optional)

Serving Suggestions

• Toss with stir-fried vegetables and tofu or chicken for a quick meal
• Use as a dipping sauce for dumplings, spring rolls, or chicken wings
• Drizzle over rice or noodles for instant flavor
• Marinate meats before grilling or pan-frying for a sweet and spicy kick

FAQs

Can I make this vegetarian or vegan?
Yes, simply use vegetable broth instead of chicken broth.

Can I store it?
Refrigerate in an airtight container for up to 1 week or freeze for longer storage.

What if I don’t have cornstarch?
You can skip it, but the sauce will be thinner and may need more simmering to reduce.

How do I control the spice level?
Reduce the chili garlic sauce and red pepper flakes for milder heat, or increase for extra spice.

Can I make a larger batch?
Absolutely, just double or triple all ingredients and whisk until smooth.

Final Thoughts

This Szechuan Sauce is quick, flavorful, and versatile, bringing bold, restaurant-style Asian flavors straight to your kitchen. Its balance of sweet, savory, and spicy notes makes it perfect for dipping, marinating, or stir-frying. With just 15 minutes and simple ingredients, you can elevate any meal into a sizzling, flavor-packed dish.

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