Spicy Indo-Chinese Schezwan sauce is a red chilli sauce made with dried red chillies, Sichuan pepper and soy sauce. It is used as a flavouring in a variety of fusion recipes due to its sharp, lemony and peppery taste. Sichuan pepper is commonly used in Chinese cuisine of China’s southwestern Sichuan Province.
Although it is labelled as “spicy”, the recipe can definitely be adjusted to be less spicy!
Use it in this Schezwan Fried Rice recipe.
- What can Schezwan Sauce be used for?
- Schezwan Sauce Ingredients The heat The flavours:
- Jain Schezwan Sauce
- Gluten-free Szechwan Sauce
- How to make homemade Szechuan Sauce from scratch
- Storage Instructions for Szechuan Sauce
- Other Indo-Chinese recipes
Schezwan Sauce (pronounced shay-zwahn) is a famous sauce from Chinese cuisine made from Sichuan peppercorns, red chillies, ginger and garlic, flavourful Sichuan peppercorns, and salty soy sauce flavours.
It’s spicy, umami (savoury), and tangy – with a good slow burn thanks to red heat from the chillies. That’s the short answer.
A good Szechuan sauce has a wide range of flavour. It has a fair amount of heat, but it’s balanced by sweetness and has an underlying tangy flavour.
It has some similarity to Indian red chilli sauce but the addition of soy sauce and sesame oil definitely differentiates it from regular chilli sauce.
I have used star anise powder for more authentic Chinese flavours.
Love spicy sauces/dips or chutneys? Take a look at my Rose Harissa Paste Recipe and Asian Zing Sauce .
What can Schezwan Sauce be used for?
This bold and spicy sauce is super versatile and it can be used for a variety of purposes.
Add it to your favourite restaurant or take-out style meals such as schezwan noodles, in restaurant style vegetable fried rice dishes, in Chinese bhel or momos.
I love this sauce best in some of our Indo-Chinese recipes like Schezwan Baby Potatoes .
One of my all-time favourite East-African foods is Mogo and this fusion twist of Chilli Mogo is just incredible.
For day trips, I pack my Schezwan Paneer Wraps which are delicious wraps filled with bright peppers, salad and szechwan paneer. I also add it to my Schezwan Paneer Puff Pastry Pinwheels .
Using schezwan sauce just doesn’t stop at Indo-Chinese recipes, it’s a versatile condiment that has uses in this Indian street style Tawa Burger (vegan) too!
Schezwan Sauce Ingredients
full measurements in recipe card below
The heat
Dried Whole Red Chilli : I’ve used normal dried red chilies (not Kashmiri). You can also use kashmiri dried chillies because they have a bright red color and are not too spicy. You can also use a mix of regular dried red chilies and Kashmiri red chilies to have some spice but not too much.
I soaked the chillies in hot water for minimum 1 hour. For best results, soak for 2-3 hours.
Alternatively, use red pepper flakes or chili paste.
Kashmiri Red Chilli Powder : Kashmiri chilli powder is a blend of milder Kashmiri chillies ground to a vibrant red powder, that adds milder heat and great colour to dishes. Mix the powder with a tbsp of water to make a paste.
If you don’t have it, use sweet smoked paprika with a little cayenne.
Sichuan Peppercorns – Sichuan pepper has a citrus-esque flavor and induces a tingling numbness (similar to capsaicin). You can find these peppercorns in grocery stores, Asian supermarkets and online.
As an alternative, you can use white pepper powder.
The flavours:
Sesame Oil : I love to use toasted sesame oil which gives an incredible nutty flavour.
You could also use regular vegetable oil or sunflower oil as well.
Garlic and ginger paste : The garlic and ginger-y flavours of this sauce are what make it so unique in flavour. Use fresh ginger and garlic especially if you want the sauce to retain its freshness for longer.
Star anise powder – Star anise has a distinct liquorice flavour. It provides a warm boost of flavour to this sauce. If you have whole star anise then grind the star anise in a coffee grinder to make powder. As an alternative, you can use Chinese 5 spice powder.
Light soy sauce – made from fermented soybeans and wheat, it is salty with a rich umami aroma. You can use dark also, but add a bit less.
Brown sugar – brown sugar adds a little sweetness to balance out the spicy, salty flavours. You can leave out the sugar to keep it sugar-free. Alternatively, use white sugar.
White vinegar – helps to give an extra tang and also aids in preserving the sauce.
Jain Schezwan Sauce
Jain Szechuan sauce or chutney is made without garlic and ginger. No celery, onion or garlic is added to the schezwan sauce. In this recipe, simply leave out the garlic and ginger paste.
Gluten-free Szechwan Sauce
Make gluten-free schezwan sauce by using tamari instead of soy sauce which contains gluten.
How to make homemade Szechuan Sauce from scratch
Traditionally, a motor and pestle would be used to pound the dried chillies to a paste but a blender will perform the same task. For tips for using a pestle and mortar, see our Gujarati Lasan ni Chutney .
First step – prepare chillies
Remove stem of the dry red chillies and soak in boiling water.
Cover the bowl with a plate and leave it to soak for a minimum one hour.
Whilst the chillies are soaking, make ginger-garlic paste.
Second step – grind the chillies
Once chillies are softened or almost doubled in size, drain the water and place the soaked chillies in a grinder jar.
Add Sichuan peppercorns and little water, grind until you get smooth paste.
In a separate bowl combine kashmiri red chilli powder and little water, keep it aside.
Third step – cook the sauce
Final step of this recipe is to cook the sauce in the pan.
Heat the sesame oil in a wide mouth pan, add ginger-garlic. Cook until light pink then add ground red chilli and Sichuan paste.
Keep stirring and cook the sauce on low heat until oil separates from the paste and is visible on the surface or sides of the pan. This step indicates no moisture is left in the sauce.
Tip in salt and sugar, mix well then add star anise powder and soy sauce. Continue cooking the sauce on very low heat.
Now add Kashmiri red chilli powder paste. Cook another 3-4 minutes or until you see oil separating from the sauce.
Turn off the heat, add white vinegar and mix well. Use in a recipe straight away or let it cool completely before storing.
Storage Instructions for Szechuan Sauce
Fridge – Store schezwan sauce once it reaches room temperature in an airtight container or sterile jar with a good lid. Keep in the refrigerator and use it within a month.
Freezer – To freeze, place sauce in individual small portions in an ice cube tray (or any other container) and freeze. You can just take the amount needed, and use it in your recipe.
Other Indo-Chinese recipes
Dry Chilli Paneer Restaurant Style
Low Fat Soya Veg Manchurian
Baked Tofu Manchurian
Mixed Vegetable Noodles
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Schezwan Sauce Recipe
Equipment
- 1 Grinder
- 1 pan/wok/kadai
- 1 Spatula
Ingredients
- 10-12 chillies red dry
- 2 teaspoon chilli powder red kashmiri – mixed with 2 tbsp water.
- 7-8 garlic cloves paste/puree
- 2 tablespoon ginger paste/puree
- 1 tablespoon star anise powder (grind star anise in a coffee grinder)
- 1 teaspoon sichuan pepper corns dried
- 2-3 tablespoon sesame oil
- salt
- ½ teaspoon light soy sauce
- 2 tablespoon brown sugar
- 1 teaspoon white vinegar
- 3-4 tablespoon water
Instructions
- Remove stems and soak dry chillies in a hot water for at least 1 hour. 10-12 chillies
- Using little water grind soaked chillies and sichuan peppers into a fine paste. Leave it aside. 1 teaspoon sichuan pepper
- Heat oil in a non stick pan, add ginger-garlic paste and saute for 2-3 minutes on a very low heat. 7-8 garlic cloves, 2 tablespoon ginger, 2-3 tablespoon sesame oil
- Add ground red chilli and pepper paste.
- Keep stirring till you can see oil seperates from the paste.
- Add salt, sugar and star anise powder. salt, 2 tablespoon brown sugar, 1 tablespoon star anise
- Mix everything and keep cooking the sauce.
- Add soy sauce and kashmiri red chilli powder which is mixed with water. 1/2 teaspoon light soy sauce, 2 teaspoon chilli powder
- Continue to cook because you want your garlic and chillies well cooked.
- If the sauce is quite thick, add water and stir well. 3-4 tablespoon water
- Check seasoning and add white vinegar. 1 teaspoon white vinegar
- Mix and turn off the heat.
- Use when required.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in January 2013.
Schezwan Sauce Recipe
Equipment
- 1 Grinder
- 1 pan/wok/kadai
- 1 Spatula
Ingredients
- 10-12 chillies red dry
- 2 teaspoon chilli powder red kashmiri - mixed with 2 tbsp water.
- 7-8 garlic cloves paste/puree
- 2 tablespoon ginger paste/puree
- 1 tablespoon star anise powder (grind star anise in a coffee grinder)
- 1 teaspoon sichuan pepper corns dried
- 2-3 tablespoon sesame oil
- salt
- ½ teaspoon light soy sauce
- 2 tablespoon brown sugar
- 1 teaspoon white vinegar
- 3-4 tablespoon water
Instructions
- Remove stems and soak dry chillies in a hot water for at least 1 hour. 10-12 chillies
- Using little water grind soaked chillies and sichuan peppers into a fine paste. Leave it aside. 1 teaspoon sichuan pepper
- Heat oil in a non stick pan, add ginger-garlic paste and saute for 2-3 minutes on a very low heat. 7-8 garlic cloves, 2 tablespoon ginger, 2-3 tablespoon sesame oil
- Add ground red chilli and pepper paste.
- Keep stirring till you can see oil seperates from the paste.
- Add salt, sugar and star anise powder. salt, 2 tablespoon brown sugar, 1 tablespoon star anise
- Mix everything and keep cooking the sauce.
- Add soy sauce and kashmiri red chilli powder which is mixed with water. 1/2 teaspoon light soy sauce, 2 teaspoon chilli powder
- Continue to cook because you want your garlic and chillies well cooked.
- If the sauce is quite thick, add water and stir well. 3-4 tablespoon water
- Check seasoning and add white vinegar. 1 teaspoon white vinegar
- Mix and turn off the heat.
- Use when required.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
If you’re looking for the best Indo-Chinese starter recipe, you’ve found it. These vegan Schezwan Chilli Potatoes and stir-fried vegetables are coated in a finger-licking spicy schezwan/sichuan sauce. The dish is crispy, full of flavour, and easy to make! I like to speed the process by using a store-bought stir-fry kit that has all my veggies pre-prepared!
Roasted baby potatoes are oven-cooked until they are beautiful and crispy and then tossed with fresh stir-fry vegetables and a special schezwan chilli sauce.
This recipe expertly combines so many flavours in one. It is spicy and hot, tangy and sweet – just what you would want from an Indo-Chinese classic. I say spicy but it isn’t eye wateringly spicy – more of a gentle heat that builds as you eat!
This recipe has some similarities to the flavours in honey chilli potatoes buy we have not added honey but used our own chilli and sultana sauce.
Serve as it is or with rice noodles or fried rice, this Burnt Garlic and Tofu Rice is a great option.
These are some of my favourite Indo-Chinese recipes:
Chilli Paneer – our recipe is similar to a British Indian restaurant called Sakonis on Ealing road Wembley. I first tried their chilli paneer when I was about 5/6 years old and since then this is the only version I’ll ever eat.
Soya Vegetable Manchurian – lower in fat than traditional manchurian (these balls are not deep-fried) yet it is so flavourful and delicious.
Masala Mogo – our readers all time top favourite post since being posted in 2012.
Vegetable Spring Rolls – again these are baked and not deep-fried, one more good reason to make them.
Air fryer Gobi Manchurian – it’s vegan and gluten-free and packed with flavour.
Ingredients
See the recipe card below for exact measurements, method, servings and nutritional information.
Here is a list of what you will need to make schezwan potatoes, I have included substitutions where possible
For the potatoes:
Potatoes – we need potatoes that hold their shape well after cooking either new potatoes or salad potatoes. You can use salad potatoes like Anya or Charlotte which are also small and have a dense, waxy texture.
New potatoes are an option as well, as they too are small and waxy. My favourite new ptoatoes are Jersey Royals which are in season in May. They go wonderfully in our Jersey Royal Potato Butter Masala .
You can either peel off the skin off the potatoes or keep it if you wish. Keeping the skin on retains some of the fibre and nutrients.
Semolina – (optional) semolina helps with adding extra crunch when roasting the potatoes. Thanks to Nigella, Mary Berry and other great British culinary giants, this technique is used in many kitchens particularly when making crunchy roast potatoes. Fine or coarse semolina works fine. For gluten-free, use fine cornmeal as a replacement.
For the sauce
Stir-fry vegetables – adding vegetables to the recipe adds dimension and extra flavour and texture. The beauty of this dish is that you can add whichever stir-fry vegetables you like. I have used store-bought stir-fry vegetables for ease and to reduce prep time. This includes a medley of cabbage, red peppers and red onion.
Schezwan sauce – we have a jar of homemade schezwan sauce ready in the fridge for when Indo-Chinese cravings hit. We also use this sauce for our Schezwan Paneer wraps and Chilli Mogo recipes. This Indian style Schezwan sauce uses dried red chillies and/or Sichuan pepper.
Chilli and Sultana Sauce – we used our homemade chilli and sultana sauce but alternatively you can use shop-bought thai sweet chilli sauce which has a similar flavour.
Soy sauce – use either light or dark soy sauce. Use tamari if gluten-free .
Ginger and garlic – we have used fresh ginger and garlic for the best flavour but you can use jar/frozen. You could try using ginger and garlic powder but you will not get the same freshness.
Spring Onion – fresh spring onion is just so good with Indo-Chinese food so don’t skip it! Use it as a garnish once the dish is ready to extract the best flavour and texture of the spring onion.
Oil – you will need oil both to coat the potatoes when roasting and also when cooking the vegetables. If possible use sesame oil for cooking the veggies as this provides a more chinese flavour. To roast the potatoes, we have used pomace olive oil which is suitable for cooking at high temperatures.
Salt & pepper – to season
Salted roasted peanuts – I have used broken peanuts as garnished for crunch. Avoid if making it as Nut-free.
How to make crispy schezwan potato
When my mum first posted this recipe in 2013, she boiled the potatoes in a stovetop normal pressure cooker then baked them coated in semolina in the oven.
Since the arrival of the Instant Pot and Air fryer in our kitchen we tend to make this recipe using these gadgets too.
Here is the Instant pot and air fryer recipe. For the original baked version check out the recipe card below.
Boil baby potatoes in Instant Pot
I used the Instant Pot Pro Crisp which has both pressure cooker and air fryer functions but you can separately use an electric pressure cooker and air fryer.
Wash the potatoes and cut the potatoes in half if they are too big.
I left the skin on but you could peel the potatoes either at this point or once they are boiled.
Add the potatoes to the inner pot of the instant pot and add enough water so that it just covers the potatoes.
Ensure the valve is on the seal position when you close the lid.
I cooked the potatoes for 3 minutes on low pressure but you can also choose 1 minute on high pressure.
Allow around 5-10 mins of NPR – natural pressure release before opening the lid.
Remove the potatoes from the water or else they will continue to cook in the hot water.
You can now either bake or air-fry the potatoes
Air-fry baby potatoes to crispy perfection
The benefit of airfrying is that you get all-over even crispiness without having to keep turning the potatoes. You can either use or leave out the semolina as the potatoes will be crispy enough without.
Pre-heat the airfryer to 195C/380F for 5 mins.
Place the potatoes in the airfryer basket and brush with oil and season with salt. Sprinkle over semolina if using.
Airfryer for 12-15 minutes until golden all over.
Once the program is complete, open the air fryer draw otherwise the heat will continue to cook the potatoes.
Cooking the vegetables
You can also use the Instant Pot for this too by using the saute function! Alternatively, use a frying pan.
Remember to keep the heat high to stir-fry the veggies but work fast
Add oil to the pan and saute the ginger-garlic puree. Add the white parts of the spring onion with the stir fry mix and mix.
Do not over cook the vegetables as we want to leave a crunch.
Add the sauces and the crispy potatoes.
Season and turn off the heat. Garnish with the green part of the spring onion.
Other potato recipes
Dahi Aloo (potatoes in yogurt gravy)
Easy Masala Chips
Cardamom Potato Dauphinoise
Baby Potato Pulao (Lasaniya Batata Rice)
Packed Potato Bhajiya (fritters)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Schezwan Baby Potatoes & Stir fried Vegetables (crispy)
Equipment
- Instant Pot or Stovetop Pressure Cooker
- Air fryer or oven
- Wok or Kadai
Ingredients
- 500 grams baby potatoes small salad potatoes or use only those potatoes which holds their shape after boil
- 300 grams stir-fry packet or vegetables like cabbage, carrot, green beans, Capsicum, red onion
- 5 tablespoon sesame oil or ground nut oil
- 2 tablespoon garlic and ginger puree or finely chopped
- 4-5 tablespoon spring onion white part
- 3-4 tablespoon spring onion green part
- 3-4 tablespoon schezwan sauce or per your taste
- 4 tablespoon chilli and sultana sauce can be used thai sweet chilli sauce
- 1 tablespoon soy sauce light
- 1 teaspoon black pepper freshly ground
- salt use less as all the sauces contains salt
Instructions
STOVETOP SCHEZWAN CHILLI POTATOES
- Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ) 500 grams baby potatoes
- Pre heat oven to gas mark 7-8 or 450F/220C.
- Transfer them into another bowl.
- In a baking tray place potatoes, 3 tablespoon oil. 5 tablespoon sesame oil
- Coat the potatoes evenly with oil.
- Roast the potatoes for 30-35 minutes till light golden. ( this step will give potato a crunch )
- Now add 2 tbsp. oil in a pan/wok and add ginger and garlic. 2 tablespoon garlic and ginger
- Sauté for minute and add stir fry mix and white parts of spring onion. keep heat high. 4-5 tablespoon spring onion, 300 grams stir-fry packet
- Add all the sauces and cook vegetables for not more than 2 minutes. 3-4 tablespoon schezwan sauce, 4 tablespoon chilli and sultana sauce, 1 tablespoon soy sauce
- Now add roasted potatoes, salt and black pepper powder. 1 teaspoon black pepper, salt
- Mix very gently, and cook the potatoes one minute more.
- Check the seasoning, if needed add extra sauce ( I don’t think you’ll need to ).
- Turn the heat off.
- Garnish with chopped spring onion. 3-4 tablespoon spring onion
- Serve hot on it’s own or with rice noodles.
INSTANT POT AND AIR FRYER SCHEZWAN CHILLI POTATOES
- Wash potatoes in clean water, if they are big cut into half. 500 grams baby potatoes
- Add them in the inner pot of Instant Pot with water and salt. I have used Pro Crisp 8L Multi Pressure Cooker and Air Fryer.
- Close the lid, make sure the valve is on sealing position.
- Pressure cook 3 minutes on LOW pressure or 1 minutes on HIGH.
- 10 minutes NPR and release all the pressure naturally.
- Remove the potatoes from the water.
- Preheat the air fryer to 195C/380F for 5 minutes.
- Place all the boiled potatoes in a basket/rack, brush it with the oil. 5 tablespoon sesame oil
- Air fry (roast) them for 12-15 minutes or until golden.
- Remove the air fryer components from the inner pot.
- Select saute mode on the panel, add oil.
- Add ginger-garlic puree. 2 tablespoon garlic and ginger
- sauté for minute and add stir fry mix, keep saute mode on high.
- Tip white parts of spring onion. 4-5 tablespoon spring onion
- Add all the sauces and stir-fry no more than a minute. 3-4 tablespoon schezwan sauce, 4 tablespoon chilli and sultana sauce, 1 tablespoon soy sauce
- Now add roasted potatoes, salt and black pepper powder. 1 teaspoon black pepper, salt
- Mix very gently, and cook the potatoes one minute more.
- Garnish with chopped spring onion. 3-4 tablespoon spring onion
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in December 2013.
