Homemade Szechuan Sauce

If you’re a fan of bold and spicy stir-frys, you’re going to love this homemade Szechuan sauce. This sweet, savory, and fiery Chinese sauce is made with simple, easy-to-find ingredients. In our house, we’re all about Chinese takeout, so I’m always on the hunt for recipes to recreate at home. I’m thrilled to share that this Szechuan sauce is a family favorite—it’s sure to be a hit in your kitchen, too.

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I’m all about sauces—no matter the cuisine, they’re my favorite part of the meal. There’s nothing better than whipping up a simple one-pan dish and elevating it with a perfectly balanced, flavorful sauce. This bold and spicy homemade Szechuan sauce is a game-changer for Szechuan chicken and stir-frys, plus it works equally well as a dipping sauce for crispy appetizers.

The other night, I made popcorn shrimp and had some leftover Szechuan sauce in the fridge. On a whim, I used it as a dip—and let me tell you, it was a match made in flavor heaven. With its perfectly balanced blend of sweet, savory, and spicy Asian flavors, this sauce captures everything you love about traditional Szechuan cuisine. It’s versatile, addictive, and sure to become a staple in your kitchen.

What’s in This Homemade Szechuan Sauce

Soy Sauce: I prefer low sodium for the base of my sauces. For a gluten-free option, make sure to find gluten-free soy sauce or use coconut aminos.
Brown Sugar: Adds a rich sweetness and balances the sauce.
Mirin: A rice wine that helps balance the bold, spicy, and savory elements of the Szechuan sauce.
Rice Wine Vinegar: The acidity brightens the flavors in the sauce.
Sesame Oil: Adds a smokey, nutty flavor to the sauce.
Cornstarch: Used as a thickening agent.
Chinese Five Spice: Adds hints of cinnamon, star anise, fennel, cloves, and Sichuan peppercorns.
Szechuan Peppercorns: These bring heat to the sauce and can be found in most Asian markets. If you can’t find them, use black peppercorns instead.
Garlic & Ginger: Use fresh garlic in ginger, add a robust, zesty depth, and balance the bold, spicy, and savory flavors.

Tips For Success

This Szechuan sauce is meant to be spicy. If you aren’t big on heat, pull back a bit on the peppercorns.
The key to a great sauce is to balance the ingredients to your liking. You can adjust the sweetness levels, the acidity, or the heat.
Allow the sauce to sit for a few hours in the fridge before using—it gives the flavors time to meld and develop further.
Make extra sauce and store it in an airtight container for up to a week—it works not just for stir-fries but also as a marinade or dipping sauce.

How to Store and Reheat

Allow the sauce to cool to room temperature before transferring it to a container. Store the sauce in an airtight container in the refrigerator for 7-10 days.

I also like to freeze my sauce if I make a big batch. I’ll put it in ice cube trays or a freezer-safe container in the freezer for up to 3 months.

A small white bowl of rich, homemade Szechuan sauce, topped with minced ingredients, with a spoon lifting some sauce for a close-up

Serving Suggestions

I use this homemade Szechuan sauce in my Szechuan chicken recipe and for simple stir-fry dinners, like my favorite chicken stir fry. I always make extra and use the leftovers for a dipping sauce. My kids love it with their panko chicken!

Homemade Szechuan Sauce

This sweet, savory, and fiery Chinese sauce is made with simple, easy-to-find ingredients!

Course Sauce

Cuisine Chinese

Prep Time 10

Total Time 10

Servings servings

Calories 544kcal

Author Krista Teigan

Ingredients

1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon mirin
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
2 teaspoons cornstarch
1 teaspoon Szechuan peppercorns or black peppercorns
1/2 teaspoon Chinese five spice
2 cloves garlic minced
1 piece 1-inch of ginger, minced

Instructions

Crush the peppercorns with a spice grinder or by placing them in a plastic bag and smashing with a rolling pin.

1 teaspoon Szechuan peppercorns
Combine all the ingredients in a bowl, and whisk to combine.

1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon mirin, 1 tablespoon rice wine vinegar, 2 teaspoons sesame oil, 2 teaspoons cornstarch, 1/2 teaspoon Chinese five spice, 2 cloves garlic, 1 piece 1-inch of ginger, minced, 1 teaspoon Szechuan peppercorns

Notes

This sauce is meant to be spicy. If you aren’t big on heat, pull back a bit on the peppercorns.
The key to a great sauce is to balance the ingredients to your liking. You can adjust the sweetness levels, the acidity, or the heat.
Allow the sauce to sit for a few hours in the fridge before using—it gives the flavors time to meld and develop further.
Make extra sauce and store it in an airtight container for up to a week—it works not just for stir-fries but also as a marinade or dipping sauce.
Allow the sauce to cool to room temperature before transferring it to a container. Store the sauce in an airtight container in the refrigerator for 7-10 days.
I also like to freeze my sauce if I make a big batch. I’ll put it in ice cube trays or a freezer-safe container in the freezer for up to 3 months.

Nutrition

How to Make Szechuan Sauce Step by Step

Grind the Peppercorns: Crush 1 teaspoon of Szechuan peppercorns using a spice grinder for a fine texture, or place them in a plastic bag and smash them with a rolling pin for a coarser grind.

A close-up of ground Szechuan peppercorns on a white plate, with whole peppercorns and a wooden bowl in the background.

Combine the Ingredients: In a bowl, add ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tbsp rice wine vinegar, 2 tsp sesame oil, 2 tsp cornstarch, 1 tsp crushed peppercorns, ½ tsp Chinese five spice, 2 minced cloves of garlic, and 1-inch piece of minced ginger. Whisk to combine all the ingredients.