Schezwan Sauce Recipe

Schezwan Sauce

Schezwan Sauce Recipe is a delicious Indo Chinese Sauce recipe, made with all the tasty and spicy blends of sichuan pepper, garlic, ginger, kashmiri red chilli, etc. I personally do not like the bottled schezwan sauce. Why to buy from the store when it can be made very tasty and quickly at home ? Learn to make tremendous flavored Schezwan Sauce which gives unique taste to the Chinese rice, noodles and soups.

Schezwan Sauce is a simple yet very tasty and versatile Sauce, that goes with every Indo-Chinese Dish. It is a fusion Indo-Chinese Recipe of hot and spicy chili sauce. I make variety of Indo-Chinese Dishes and Schezwan based recipes at my home, such as Crispy Paneer in Schezwan Sauce, Stir Fried Vegetables in Schezwan Sauce, Veg Schezwan Fried Rice, Schezwan Noodles, Schezwan Mushroom Dry, Schezwan Dosa, etc. So I usually require lots of Schezwan Sauce and I prefer to make it at home instead of buying from the store.

Schezwan Sauce can be easily and quickly made at home and it requires only few ingredients. This sauce goes amazingly well with variety of Indian Snacks as well. I have used Kashmiri Red Chillies for making this sauce. There are variety of whole Red Chilies available in market and you can choose any from them depending on your taste buds and spice tolerance, you can choose chilies with low heat or medium heat too. This Sauce remains good in refrigerator for about 2 to 3 weeks.

Schezwan Sauce Recipe

Let’s start making Schezwan Sauce Recipe. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.

Schezwan Sauce Recipe – Step by Step

Rinse and soak the Red Chilies in water for few minutes.Schezwan Sauce Recipe Step 1

Then put the Red Chilies in Grinding jar and add some water.Schezwan Sauce Recipe Step 2

Grind into a smooth paste and keep aside.Schezwan Sauce Recipe Step 3

In heating oil, add Cumin Seeds along with Star Aniseed.Schezwan Sauce Recipe Step 4

Add finely chopped Ginger, Garlic and Onion.Schezwan Sauce Recipe Step 5

Saute till onion translucent.

Schezwan Sauce Recipe Step 6

Now add prepared Red Chili paste and stir well.Schezwan Sauce Recipe Step 7

Add Ching’s Red Chili Sauce and stir continue on low flame.Schezwan Sauce Recipe Step 8

Now add crushed Sichuan Pepper and saute for 1-2 minutes on low flame, till oil begins to separate. Schezwan Sauce Recipe Step 9Add prepared Cornstarch and mix well.

Schezwan Sauce Recipe Step 10Finally add 1/2 tsp sugar, 1/2 tsp black pepper powder, Salt to taste and vinegar.

Schezwan Sauce Recipe Step 11

Cook for 5-6 more minutes on low flame.Schezwan Sauce Recipe Step 12

Your Schezwan Sauce is ready to serve with Indo Chinese Recipes.Schezwan Sauce Recipe

How to make Schezwan Sauce Recipe:

Schezwan Sauce Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 cup

Serving Size: 1 cup

Calories per serving: 191

Fat per serving: 17g

Schezwan Sauce Recipe


  • 10-15 Dry Red Chilies
  • 1 finely chopped small onion
  • 1/2 tsp cumin seeds (whole jeera)
  • 1 star aniseed (Chakri Phool)
  • 12-15 cloves of finely chopped garlic
  • 2 inch finely chopped ginger
  • 4 tbsp water for grinding the red chilies
  • 1/2 tbsp cornflour
  • 1 tbsp vinegar
  • 1 tbsp Ching's red chili sauce
  • 1/2 tsp sugar
  • 1/2 tsp black pepper powder
  • 1/2 tsp crushed sichuan pepper (optional) (skip if you don't get it)
  • 4 tbsp cooking oil
  • Salt to taste


  1. Rinse and soak the red chilies in water for 15 minutes. If you want, you can also de-seed the chilies before soaking in water. Drain and then remove the stalks, put them in a chutney grinder or blender, add water and make a smooth paste of the red chilies. Keep it aside.
  2. Mix 1/2 tbsp cornflour in 1 cup of water and keep aside.
  3. Heat 4 tbsp oil in a non-stick pan and add 1/2 tsp cumin seeds and 1 star aniseed. Saute on low flame for few seconds.
  4. Add about 12-15 cloves of finely chopped garlic, 2 inch piece of finely chopped ginger, saute till their raw aroma goes away, don’t brown it and then add 1 finely chopped onion. Saute till onion translucent.
  5. Now add ground paste of red chilies and stir well. Also 1 tbsp ching's red chili sauce along with crushed sichuan pepper and saute for 1-2 minutes on low flame, till oil begins to separate.
  6. Finally mix in prepared cornstarch, 1/2 tsp sugar, 1/2 tsp black pepper powder and vinegar.
  7. Stir very well and cook for 5-6 minutes.
  8. Once your schezwan sauce is ready, cool down, put it in an air tight container, cover with a tight lid and refrigerate it.


Skip sichuan pepper, if you don't get it.


  1. Lubna

    February 11, 2013 at 1:10 pm

    Is it really necessary to add color in the sauce?

    • chef

      February 19, 2013 at 12:20 am

      Colour is an optional ingredient in schezwan sauce. It won’t change the taste at all. However, if you really want a good color and texture of your sauce, then add a pinch of it.

  2. sarah

    June 2, 2013 at 8:06 pm

    Delicious!!! Tried this for a pot luck event yesterday and it was a super hit!!!!!
    Thank you for this awesome recipe.

  3. rani

    July 18, 2013 at 9:17 am

    this one is gonna be next in my kitchen soon 🙂

  4. Madhuri

    August 15, 2013 at 5:15 pm

    hai, iam newly married. and i tried this, it is such a superb dish…. we love it.
    can you please guide me to prepare Vegetable biryani??
    my husband loves it a lot

  5. Pratiksha

    September 28, 2013 at 12:00 pm

    There are lots of different types of chilli’s available in the market. Do you have any particular suggestion for selecting chilies for making this sauce.

    • Priya

      October 1, 2013 at 9:04 pm

      Hi Pratiksha,
      It’s true, there are different types of chillies available in market and sometimes we get confused which chillies we should buy. I would suggest that, For making schezwan sauce, try to buy de-seeded and little spicy whole Red chillies Preferably Kashmiri Red chillies.

  6. Sushma

    October 1, 2013 at 8:00 pm

    Thanks so much for posting this! Ever since I read this post, I’d been craving to make this. I finally tried it out, and it came out just as wonderful as it looks! Thank you…big fan of your blog! 🙂

  7. manisha

    October 2, 2013 at 8:03 pm

    This one is really nice. Just loved it

  8. Dr Pradip

    October 6, 2013 at 8:29 pm

    excellent recipe. i tried it today as love to cook sometimes.its yummy. keep posted more recipes in future.

  9. Dr. Muskan

    February 10, 2014 at 4:40 pm

    Thank you Dr.Pradip for sending me link to this recipe. I really like your schezwan recipe. I made it at home and it turned out very good. thank you.

  10. anushree

    March 29, 2014 at 5:01 pm

    Is it necessary to use vineger??

    • priya

      March 31, 2014 at 3:09 pm

      Yes, vinegar is an important ingredient in Chinese Recipes and it must be used in Schezwan Sauce as well. Because it gives the taste and texture to the sauce.

  11. Sarla

    June 12, 2014 at 10:42 am

    My schezwan sauce came out good after few attempts. thanks.

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  14. manjit kaur

    July 14, 2014 at 4:18 pm

    i made this sauce yesterday and it turned out really good. you are right about star anise, it made it so aromatic, can’t describe in words. best best food blog on internet. thanks

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  16. Nabina

    July 26, 2014 at 12:30 pm

    Wow ! I found many versions of this recipe on internet, your’s is the most simple and taste wonderful. thank

  17. Meena Sonu

    July 31, 2014 at 5:58 pm

    My all time favorite. You are done it beautifully.

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