Learn how to make this Schezwan Sauce at home. It tastes Indo-Chinese and is initially sweet until it drops a fiery hot spice bomb on your taste buds! A lot of red chilies go into the making of this sauce and it can be stored in the refrigerator for 15 days!
Can you pass me those momos please? Because I want to dip them in this schezwan sauce multiple times till they are slathered in it, shove them in my mouth and become a fire breathing dragon! This sauce is made for every street side momo that you’ve ever eaten in your life. It’s sweet spicy and truly ‘indo-chinese’, meaning it’s probably born somewhere in India but served with chinese food. And today, let’s learn how to make it!
LEARN HOW TO MAKE SCHEZWAN SAUCE WITH THIS STEP BY STEP VIDEO
I cannot move forward without mentioning this super cute, but totally embarrassing childhood story. Every time Pragya and I visited our favorite chinese restaurant, we would order our standard Chicken Lollipops with Schezwan Sauce. I think it was more for the sauce than the lollipops. We would beg for extra sauce at the end of the meal and bring some home so that we could snack on it the next day with papad. I know. Strange combination. But trust me, this sauce goes so well with papad – a true blue indo-chinese combination, if you get my gist 😉
It’s just one of those memories that two sisters shared while growing up, that only we think is funny anymore. I’d totally understand if you are a little weirded out. But papad + schezwan sauce = still my favorite snack!
This schezwan sauce needs a loooot of red chilies, is fiery hot and as some foodies might say ‘definitely complex’. Because it’s sweet first and then spicy. You will definitely become a fire breathing dragon by the end of it, but will not be able to stop yourself from reaching out for more. Since I discovered it, I make a large batch at least once a month and use it for as long as it lasts.
If you still aren’t convinced about this low-effort high-rewards sauce, here are a few more reasons:
- Use the sauce with stir fried veggies and rice to dole out spicy schezwan fried rice in minutes
- Coat manchurian balls with schezwan sauce for schezwan manchurian (Majorly Indo-Chinese)
- Do a triple schezwan with rice, noodles and crispy noodles – Triple reward!
- Use this sauce as a dipping sauce for chicken lollipops, fries, chips and papad
- Slather on parathas, roll it up and enjoy a quick snack
How To Make Schezwan Sauce (Step by Step Video)
- 1/3 cup Vegetable oil
- 15 Cloves Garlic finely chopped
- 1 1/2 inch Ginger finely chopped
- 6 Shallots or Sambhar Onions, minced
- 23 Kashmiri Red Chilies soaked in water for half an hour
- 3 Bedgi Chillies Gundu Chillies, soaked for half an hour
- 1 teaspoon soy sauce
- 1 teaspoon Vinegar
- 1/4 cup Water
- 2 tablespoons Ketchup
- 3 tablespoons Sugar
- Salt to taste
- Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
- Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
- Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water.
- Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
- Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.