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If you’re a fan of bold and spicy stir-frys, you’re going to love this homemade Szechuan sauce. This sweet, savory, and fiery Chinese sauce is made with simple, easy-to-find ingredients. In our house, we’re all about Chinese takeout, so I’m always on the hunt for recipes to recreate at home. I’m thrilled to share that this Szechuan sauce is a family favorite—it’s sure to be a hit in your kitchen, too.
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Pin ItI’m all about sauces—no matter the cuisine, they’re my favorite part of the meal. There’s nothing better than whipping up a simple one-pan dish and elevating it with a perfectly balanced, flavorful sauce. This bold and spicy homemade Szechuan sauce is a game-changer for Szechuan chicken and stir-frys, plus it works equally well as a dipping sauce for crispy appetizers.
The other night, I made popcorn shrimp and had some leftover Szechuan sauce in the fridge. On a whim, I used it as a dip—and let me tell you, it was a match made in flavor heaven. With its perfectly balanced blend of sweet, savory, and spicy Asian flavors, this sauce captures everything you love about traditional Szechuan cuisine. It’s versatile, addictive, and sure to become a staple in your kitchen.
Homemade Szechuan Sauce
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon Szechuan peppercorns or black peppercorns
- 1/2 teaspoon Chinese five spice
- 2 cloves garlic minced
- 1 piece 1-inch of ginger, minced
Instructions
- Crush the peppercorns with a spice grinder or by placing them in a plastic bag and smashing with a rolling pin.1 teaspoon Szechuan peppercorns
- Combine all the ingredients in a bowl, and whisk to combine.1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon mirin, 1 tablespoon rice wine vinegar, 2 teaspoons sesame oil, 2 teaspoons cornstarch, 1/2 teaspoon Chinese five spice, 2 cloves garlic, 1 piece 1-inch of ginger, minced, 1 teaspoon Szechuan peppercorns
Becky’s Tips
- Szechuan Peppercorns bring heat to the sauce and can be found in most Asian markets. If you can’t find them, use black peppercorns instead. If you aren’t big on heat, pull back a bit on the peppercorns.
- I prefer low sodium soy sauce for the base of my sauces. For a gluten-free option, make sure to find gluten-free soy sauce or use coconut aminos.
- The key to a great sauce is to balance the ingredients to your liking. You can adjust the sweetness levels, the acidity, or the heat.
- Allow the sauce to sit for a few hours in the fridge before using—it gives the flavors time to meld and develop further.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Szechuan Sauce Step by Step
Gather all your ingredients.
Grind the Peppercorns: Crush 1 teaspoon of Szechuan peppercorns using a spice grinder for a fine texture, or place them in a plastic bag and smash them with a rolling pin for a coarser grind.
Combine the Ingredients: In a bowl, add ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tbsp rice wine vinegar, 2 tsp sesame oil, 2 tsp cornstarch, 1 tsp crushed peppercorns, ½ tsp Chinese five spice, 2 minced cloves of garlic, and 1-inch piece of minced ginger. Whisk to combine all the ingredients.
How to Store and Reheat
Allow the sauce to cool to room temperature before transferring it to a container. Store the sauce in an airtight container in the refrigerator for 7-10 days.
I also like to freeze my sauce if I make a big batch. I’ll put it in ice cube trays or a freezer-safe container in the freezer for up to 3 months.
Serving Suggestions
I use this homemade Szechuan sauce in my Szechuan chicken recipe and for simple stir-fry dinners, like my favorite chicken stir fry. I always make extra and use the leftovers for a dipping sauce. My kids love it with their panko chicken!
