Schezwan Sauce | How to make Schezwan Sauce

By Pavithira Vijay  |  16th Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Photo of Schezwan Sauce by Pavithira Vijay at BetterButter
Schezwan Sauceby Pavithira Vijay
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About Schezwan Sauce Recipe

A fiery and delicious sauce that goes well as a dip or along with fried rice or noodles.

Schezwan Sauce is one dish which makes its accompaniments tastier. With the right mix of flavours, Schezwan Sauce has always been everyone's favourite. This recipe by Pavithira Vijay is the perfect one to try at home for your family. The Schezwan Sauce recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Schezwan Sauce is 10 minutes and the time taken for cooking is 20 minutes. This is recipe of Schezwan Sauce is perfect to serve 3 people. Schezwan Sauce is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Schezwan Sauce. So do try it next time and share your experience of cooking Schezwan Sauce by commenting on this page below!

Schezwan Sauce

Ingredients to make Schezwan Sauce

  • 40 Dry red chillies
  • 3 - 4 tbsp finely chopped garlic (25-30 medium cloves)
  • 1 tbsp finely chopped ginger
  • 1 medium sized onion (optional)
  • 5-6 tbsp oil
  • salt as needed
  • 1 tbsp tomato sauce
  • 1/2 tsp soy sauce (dark or light)
  • 1 tsp sugar
  • 1 tsp red chilli sauce (optional)
  • A pinch of orange food color (optional)

How to make Schezwan Sauce

  1. Tear the red chillies at the top near the stem and remove the seeds. (If some seeds are left it's ok.) Once the seeds are removed, soak them in warm water for 30 minutes.
  2. Chop the garlic and ginger very finely and keep them ready.
  3. Grind the soaked chillies to a smooth paste by adding very little water.
  4. In a pan, add oil to heat, once it's hot add in the garlic and ginger. Saute for 2- 3 minutes in a low-medium flame.
  5. Add the onion and saute for another 3-4 minutes by adding salt. (Adding onions is purely optional, I added it so that it would add more volume to the sauce.)
  6. Once the onions and garlic are well sauteed, add in the grounded chilli paste. Mix it well and let it cook. (The chilli has to get cooked very well and the raw smell should fade away.)
  7. Add a very little water (I rinsed the mixer jar and added that water). Then add in the tomato sauce, soy sauce, sugar and keep stirring. (Do not add more soy sauce else the color of the sauce would change to dark brown or black.)
  8. You can also add a tsp of red chilli sauce instead of tomato sauce. These sauces are to make it sticky and saucy in consistency.
  9. Cook for another 4 - 5 minutes or until oil the separates itself. Then turn off the stove.

My Tip:

Once cooled, transfer it to a glass jar, you can refrigerate and use it for 3- 4 weeks. If you add food color, then it gives it that fiery and inviting orange color while cooking schezwan noodles and fried rice.

Reviews for Schezwan Sauce (2)

Vani Vij2 years ago

What is the storage life of it

Andrea Srivastava3 years ago

The perfect recipe that I was searching for!

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