Szechuan Sauce is a hot and spicy sauce used in Chinese cuisine and was briefly released by McDonals in 1998. How to Make Your Own McDonalds Szechuan Sauce? Easy, even easier than you think!
So, first things first, what is Szechuan sauce?
Szechuan, Szechwan or Sichuan is a province in southwest China. Their cuisine is best described as bold and spicy 🌶 due to their excessive and liberal use of the Szechuan pepper.
Authentic szechuan sauce recipe uses Sichuan peppercorn powder and A LOT of red chilies and garlic. I was not able to locate Sichuan peppercorn here.
After googling,a szechuan sauce recipe binging with babish, was found. According to Andrew, the best sauce was this one on reddit –> “szechuan sauce recipe reddit“.
This reddit recipe was good and all but unfortunately, it had plum sake in it which is something we do not consume🤷. So I had to improvise a bit to get the best no-alcohol Szechuan sauce and I did.
Let’s see how simple and easy this is.
All you need is a handful of ingredients already there in your home.
Soy sauce, garlic, ginger, balsamic vinegar, red wine vinegar and chili garlic sauce are put together in a sauce pan and bring them to a light boil. Meanwhile, dissolve the cornstarch in the broth, then add to the saucepan and simmer until it thickens, and that’s it. Can be kept in fridge for up to 2 months and freezes very well too.
This hot and spicy sauce will jazz up any boring meal. It is perfect for putting a new twist on your favorite chili recipe or stir-fry. Coat Buffalo cauliflower wings with Szechuan Sauce and bake . Spice up your noodle or rice bowl, I can imagine it over many dishes. Think Pizza, sandwiches, burgers and even morning scrambled eggs.. a spicy kick in every meal.
I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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- 5 large garlic cloves.
- 1.5 inch piece of fresh ginger peeled and minced.
- 2 Tablespoons red wine vinegar.
- 2 Tablespoon balsamic vinegar.
- 2 Tablespoons asian chili-garlic sauce.
- 3 Tablespoons soy sauce.
- 1 cup chicken broth low sodium.
- 1 Tablespoon cornstarch.
- Optional: Red pepper or sesame seeds for garnishing.
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In a sauce pan over medium heat, add the first 6 ingredients and bring to a light boil.
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Mix broth and cornstarch well.
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Stir the cornstarch mixture into the saucepan until it thickens, took mine about a couple of minutes.
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I have been away from blogging… and even following my favorite bloggers such as yourself, for a while now. This sauce looks wonderful… and does the McDonald sauce. Gonna PIN both of these!! ; O )
Cecile, Thank you for your sweet comment, I hope you are doing great in Florida now and you’ll continue soon sharing your sweet recipes and adventures in the kitchen.