This post may contain affiliate links. Please read my disclosure policy.
This 5-Minute Szechuan Sauce recipe is an irresistible blend of spicy, sweet and savory flavors. And it works perfectly as a stir-fry or dipping sauce.
Fellow spicy food lovers! ♡
You know who you are. You have a special shelf in the fridge for your Sriracha and Cholula and Tabasco and Frank’s. You who shake tons of crushed red pepper flakes onto your pizza like confetti. You who are perfectly happy enjoying your meal with a few dainty little beads of sweat glistening on your forehead.
This post is specifically going out to you today. Because we’re talking about one of my favorite stir-fry and dipping sauces:
Szechuan Sauce!
This simple Szechuan Sauce recipe has been one of my go-to faves in the kitchen for years. It only takes about 5 minutes to whip up. Plus it’s made with ingredients that you likely already keep in your pantry. And when you’re craving some heat — well balanced, of course, with lots of other sweet and savory flavors — it’s sure to hit the spot. Here’s how I make mine!
Spicy Szechuan Sauce Recipe | 1-Minute Video
Szechuan Sauce Ingredients:
To make this quick Szechuan Sauce, you will need:
Soy Sauce: This will be the base of the sauce. I recommend low-sodium.
Sweetener: Feel free to use maple syrup, brown sugar, or whatever your preferred sweetener may be.
Cornstarch: To thicken the sauce, if you would like.
Chili Garlic Sauce: Or Sriracha, or whatever you have on hand.
Rice Vinegar: To round out the flavors.
Seasonings: Chinese five spice powder, crushed red pepper flakes, garlic powder and ground ginger
How To Make Szechuan Sauce:
Easy! Simply whisk all of your ingredients together until combined. Taste and adjust the seasonings as you prefer. Then add to your stir-fry or whatever recipe you may be using!
If you would like to use the sauce as a dipping sauce, you can just make it without the cornstarch. Or if you would like a thicker sauce, just bring it to a simmer in a saucepan and let the sauce thicken before serving.
Heads up — Szechuan sauce is meant to be spicy! So the recipe below includes a fair amount of heat. If you don’t like very spicy food, I would start with just a small pinch of crushed red pepper flakes, and you can always add more later. If you like a sweeter sauce, feel free to add more sweetener. And of course, always feel free to play around with the recipe and find the balance of seasonings that you prefer.
Am I correct in saying that this SZECHUAN SAUCE recipe contains no SZECHUAN peppers???
Katlyn —
Szechuan indicates a specific style of cuisine and the region (province) in China where it originated. It does not mean that every Szechuan dish should contain szechuan peppers.
SHERRI —
Szechuan sauce has peppers in it. Szechuan is the region for which this sauce is named, as it originated there. You can use any variety of pepper you want and as much or little as you want. There are peppers grown in the region that are also named Szechuan, because they are grown there. I have a set of China that was made in Japan. The world can be very confusing sometimes, Christopher!
I am obsessed with this simple sauce! I make it about every other day. I use a thinner version as a salad dressing, and the thickened version as a sauce. I make sure I am never out of the ingredients! Only sub I made was coconut aminos in place of soy. Delicious!!! Thank you!
Very good. Very spicy. I used a little less red pepper. And I used half the sauce in a stir fry. I added honey too which didn’t cut the spice but added a nice sweetness. I really liked it and so did my boyfriend.
OMGosh! Sooooo good! I used 1/2 the cornstarch and it was perfect. I added 1 tsp black sesame paste bc I had it and needed to use it up. I’m using it in a chilled Szechuan cucumber noodle salad. Yum!
I really like how this recipe is more like a guideline than exact instructions. It leaves the result to our own interpretations which would be best for everyone’s palette.
This is definitely delicious! Added extra hot pepper yum!
Am I correct in saying that this SZECHUAN SAUCE recipe contains no SZECHUAN peppers???
Szechuan indicates a specific style of cuisine and the region (province) in China where it originated. It does not mean that every Szechuan dish should contain szechuan peppers.
Szechuan sauce has peppers in it. Szechuan is the region for which this sauce is named, as it originated there. You can use any variety of pepper you want and as much or little as you want. There are peppers grown in the region that are also named Szechuan, because they are grown there. I have a set of China that was made in Japan. The world can be very confusing sometimes, Christopher!
Also five spice powder contains szechuan peppers.
Used half the maple syrup and half the red pepper flakes. Used cornstarch and reduced it down. It was perfect! Thanks for posting this recipe!
Love this sauce!
If I made bigger batches, would it be good to can?
This is so easy to make and soooo flavorful! Save this ish!!!
This was excellent. Lick your bowl clean amazing.
I am obsessed with this simple sauce! I make it about every other day. I use a thinner version as a salad dressing, and the thickened version as a sauce. I make sure I am never out of the ingredients! Only sub I made was coconut aminos in place of soy. Delicious!!! Thank you!
Very good. Very spicy. I used a little less red pepper. And I used half the sauce in a stir fry. I added honey too which didn’t cut the spice but added a nice sweetness. I really liked it and so did my boyfriend.
Delicious! I doubled the recipe. Thank you for this easy tasty sauce. 😎
Our favourite stir fry sauce
Perfect balance of sweet and spicy! Used in a recreation of Hello Fresh’s Szechuan Pork and Green Bean Stir Fry.
OMGosh! Sooooo good! I used 1/2 the cornstarch and it was perfect. I added 1 tsp black sesame paste bc I had it and needed to use it up. I’m using it in a chilled Szechuan cucumber noodle salad. Yum!
So delicious!!! Thank you for sharing your recipe!!
I added a good tablespoon of oyster sauce to it.
I really like how this recipe is more like a guideline than exact instructions. It leaves the result to our own interpretations which would be best for everyone’s palette.