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5 from 1 vote

Szechuan Sauce

Once you taste homemade Szechuan sauce, you'll be wondering how you ever survived without it. It's so easy to mix up and doubles as both a dip and a marinade!
Prep Time15 minutes
Total Time15 minutes
Course: condiment
Cuisine: Asian, Asian American, Chinese
Keyword: homemade szechuan sauce, szechuan sauce, szechuan sauce recipe
Servings: 4
Author: Alyssa Rivers

Ingredients

  • ½ cup soy sauce
  • ¼ cup Chinkiang vinegar
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground ginger
  • 6 tablespoons water
  • 2 teaspoons cornstarch

Instructions

  • In a small pot, whisk together ½ cup soy sauce, ¼ cup Chinkiang vinegar, 2 tablespoons sweet chili sauce, 2 tablespoons brown sugar, 2 teaspoons garlic powder, 1 teaspoon red pepper flakes, and ½ teaspoon ground ginger Over medium-high heat, bring your sauce to a gentle boil. Make a slurry by mixing the 6 tablespoons water and 2 teaspoons cornstarch, then pour it into your sauce mixture.
  • Reduce the heat to low and simmer the sauce until it thickens, stirring constantly. This should take about 3 minutes.
  • Use immediately or store in an airtight container in the fridge for up to a week.

Nutrition

Calories: 68kcal | Carbohydrates: 13g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1717mg | Potassium: 101mg | Fiber: 1g | Sugar: 10g | Vitamin A: 148IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg

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