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A small bowl of homemade Szechuan sauce on a light surface, with red pepper flakes scattered around for a rustic presentation.
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Homemade Szechuan Sauce

This sweet, savory, and fiery Chinese sauce is made with simple, easy-to-find ingredients!
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Chinese
Difficulty: Easy
Servings: 4 servings
Author: Krista Teigan

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
    A close-up of ground Szechuan peppercorns on a white plate, with whole peppercorns and a wooden bowl in the background.
  • 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
    A glass bowl filled with freshly whisked Szechuan sauce, surrounded by whole peppercorns and a wooden bowl of spices on a textured light surface

Notes

  • 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

Serving: 1serving | Calories: 544kcal | Carbohydrates: 89g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 6761mg | Potassium: 591mg | Fiber: 4g | Sugar: 57g | Vitamin A: 62IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 6mg