Learn how to make quick and easy Schezwan sauce with simple ingredients and a step by step video! Schezwan sauce is Indo – Chinese, and you can use it to make Chicken Schezwan Noodles. The main ingredients in this recipe are dry red chilies, garlic, ginger, oil, and a few other ingredients available in your kitchen for sure.
Schezwan sauce is a delicious red chili sauce, and in India, it is popular and is called schezwan chutney. On the streets of India, you can find Schezwan fried rice, schezwan noodles, and many more dishes made with this sauce.
You can decrease the heat of this sauce by deseeding the dry red chilies as I did in this recipe, and you can also have it as a dip!
What is Schezwan Sauce?
Schezwan sauce in a spicy Indo – Chinese red chili sauce and is made of the ingredients listed below:
Dry red chilis. I think it is a good idea to remove the seeds, especially if you are using Red Chili from Bangladesh.
Oil. Use any flavorless cooking oil, avoid olive oil.
Soy sauce. It’s best to use low sodium to have control over how much salt to use.
How to make Schezwan Sauce?
In the process of making Schezwan sauce, you will have to remove the stem of the red chilis and snap them in half to remove the seeds. There is oil in red chilis, and it could reach your eyes, and you might even feel it in your throat so, be careful and don’t touch your face after touching the chilies.
Soak the red deseeded dry chilies in warm water for 30 minutes to 45 minutes.
Discard the water and in a food processer or a blender (It’s better to use a food processer to get a smoother paste.) add the soaked red chilis and around three to ¼ cup water and blend until smooth.
In a bowl, add the water, ketchup, salt, and soy sauce. Mix well and keep aside.
In a hot pan, add the oil, ginger, celery, garlic, and fry for a few seconds. Add the red chili paste and cook for a few minutes.
Add the water and ketchup mixture previously prepared and cook for a few more minutes.
That’s it; your sauce is ready!
How to serve Schezwan Sauce?
You can use this sauce as a dip with Empanadas, chicken dumplings, or you can use it as part of the cooking when making noodles or fried rice.
How to store Schezwan Sauce?
Place the sauce in an airtight container and refrigerate. Schezwan sauce can be consumed for up to two to three weeks.
Few things to consider
- Keep your hands far away from your face when handling the chilis. Wash your hands, and everything contacted the red chili with soap and cold water.
- You will get around one full cup of this Sauce following this recipe. I think it is a good start, and this way, you can find out if you need to make any changes to the recipe.
- In some recipes, Vinegar and sugar are added to the recipe, but I do like to use this sauce in other different recipes (fried rice and noodles), and I want to have control over how sweet my dish taste.
- One last thing! Do not reduce the amount of oil used in this recipe; the oil works as a preservative and makes the shelf life of this schezwan sauce longer.
- You can use different types of red chilis that are milder to make this sauce.
I hope that you give this recipe a try; you might develop a taste for fiery dishes!
Schezwan Sauce Recipe
- 2 cup whole dry red chilis deseeded + 3 tablespoon water
- 1 stick celery minced
- 12 garlic cloves finely chopped
- 2 ½ inch ginger minced
- 2 teaspoon soy sauce
- 1 tablespoon ketchup
- 1 teaspoon salt
- 6 tablespoon vegetable oil
- ½ cup water
- Remove the red chilis’ stem, deseed it, and soak in warm water for 30 minutes. After the time is up, remove the red chili form the water, discard the water.
- In a blender add the dry red chilis and 3 tablespoon water, blend until smooth. Keep aside.
- In a small bowl, mix ½ cup water, ketchup, salt, and soy sauce. Keep aside.
- In a very hot pan, add oil and then add the ginger, garlic, and celery. Reduce heat to medium and stir for one minute.
- Add the red chili paste to the garlic and ginger and stir on medium heat for a minute. Reduce the heat to the lowest, cover the pan and let it simmer for 5 minutes.
- Uncover the pan and add the ketchup and soy sauce mixture, stir for one minute, cover, and let it simmer for 15 minutes on the lowest heat.
- Uncover, and stir for few seconds, if the oil is separated from the sauce, then your schezwan sauce is ready. Turn off the heat.
- Wait until the sauce is completely cool then transfer in an air tight container or a jar. Keep in the fridge and use for up to three weeks.
This post was originally posted in 2017. It is updated with new text and a video.
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