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Schezwan Chili Sauce | Indo-Chinese Chili-Garlic sauce

Schezwan Chili sauce is a spicy Indo-Chinese condiment that is used in making fried rice, noodles and sandwiches. This is an easy recipe to make it at home.
Author: Pavani
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Prep Time: 5 mins
Cook Time: 20 mins
Soaking time:: 30 mins
Course: condiments
Cuisine: fusion, indo chinese
Servings: 1 cup


  • 6~8 Dry red chilies
  • 2 tbsp Peanut/ Sesame Oil
  • 2" Ginger piece, finely grated
  • 4 Garlic cloves, finely minced
  • ¼ cup Green Onions/ Scallions, finely chopped
  • 1 tbsp Soy sauce
  • 1 tsp Sichuan Peppercorns, crushed
  • 1 tbsp Brown Sugar, adjust as per taste
  • 1 tbsp Rice Vinegar, you can also use White or Apple cider vinegar
  • To taste Salt & Pepper


  • Soak dry red chilies in warm water for at least 30 minutes. Grind them to a paste adding just a little bit of water.
  • Heat oil in a small saucepan, add the ginger & garlic and cook till fragrant about 1~2 minutes.
  • Next add the sliced scallions and cook till tender, about 2~3 minutes.
  • Next add the ground chili paste, crushed Schezwan peppercorns and cook for 1~2 minutes or until the oil starts floating around the edges.
  • Add ½cup of water and simmer for 1~2 minutes.
  • Stir in soy sauce, brown sugar, vinegar, salt and pepper. Simmer for another 4~5 minutes or until the mixture thickens a little bit.
  • Let cool and use as needed. Store in an airtight container in the fridge for up to 2 weeks.


  • Adjust the number of dry red chilies used based on your spice preference and on the type of chili used.
  • To make the sauce less spicy, use Kashmiri or Byadgi dry red chilies.
  • Sichuan peppercorns give a unique taste to the sauce. But if you cannot find them, then use ½ tsp of regular peppercorns for some kick or simply leave them out.
  • This chili-garlic sauce can be stored in an airtight container in the fridge for upto 2 weeks.
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