Schezwan Sauce | How to make Schezwan Sauce

By Pavithira Vijay  |  18th Mar 2016  |  
5 from 4 reviews Rate It!
  • Photo of Schezwan Sauce by Pavithira Vijay at BetterButter
Schezwan Sauceby Pavithira Vijay
  • Prep Time


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About Schezwan Sauce Recipe

A fiery and delicious sauce that goes as a dip or to make fried rice or noodles.

Schezwan Sauce

Ingredients to make Schezwan Sauce

  • 40 Dry red chillis
  • 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 chilli at the top near the stem and remove the seeds. If some seeds are left it is ok.
  2. Once the seeds are removed for all chillis, soak them in warm water for 30 minutes.
  3. Chop the garlic and ginger very finely and keep ready.
  4. Grind the soaked chillies to a smooth paste, adding very little water.
  5. In a pan, add oil and once its hot add the garlic and ginger. Saute for 2 - 3 minutes in low - medium flame.
  6. Add the onion and saute for another 3 - 4 minutes adding salt. Adding onions is purely optional, I added it so that it would add more volume to the sauce.
  7. Once onions and garlic are well sauted, add the ground chilli paste. Mix well and let it cook. The chilli has to get cooked very well and the raw smell should fade.
  8. Add a very little water (I rinsed the mixer jar added that water).
  9. Add tomato sauce, soy sauce and sugar and keep stirring. Do not add more soy sauce else the color of sauce would change to dark brown or black.
  10. 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.
  11. Cook for another 4 - 5 minutes or until oil separates on the sides. Turn off stove.

My Tip:

Once cool, transfer it to a glass jar and you can refrigerate and use it for 3 - 4 weeks using a clean spoon. If you add food color, then it gives that fiery and inviting orange color when you make Schezwan noodles and fried rice.

Reviews for Schezwan Sauce (4)


Hi thanks to you better butter for your lovely mouth watering recipes ,i tried schezwan sauce n restaurant made panneer recipe

Rachana Koundinya3 years ago

wow yummy ill try it today itself

Reetu Poonia3 years ago


Nancy Coutinho3 years ago

u have not mentioned how and when to use the cloves?

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