Szechuan Sauce

This week has been all about yummy Asian-inspired dishes in our house, so I thought it might be nice to post one of my favorite go-to spicy sauce recipes. That way you can add it to whatever dish or appetizer you’re making this evening. Pot stickers, dumplings, chicken, beef, shrimp and rice…the list is truly endless when it comes to all the possibilities for Szechuan sauce. Heck, it even makes an AMAZING dipping sauce for game day food like mozzarella sticks, egg rolls, and chicken wings.

Treat yourself and your friends and family to something with a kick. It’s both gluten and dairy free and jam-packed with bold flavor.

Here’s what you’ll need for the sauce:

Szechuan Sauce

Szechuan Sauce


  • For the Szechuan sauce:
  • 1 teaspoon crushed red pepper flakes (or sub: cayenne pepper)
  • 1/2 teaspoon Chinese 5 spice
  • 2 cloves garlic, minced
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Sriracha
  • 4 tablespoons liquid aminos (or soy sauce)
  • 1 tablespoon vinegar
  • 2 tablespoons water


  1. Mix all your ingredients for the sauce in a bowl.
  2. Pour over your choice of entree or appetizer. (Can be served hot or cold.)


  1. I used your Szechuan sauce recipe last week for a venison stir fry that I made. It was amazing. Living in northern MN where variety of groceries is terrible, I could not find 5 spice anywhere. I substituted 1/ 2 All Spice & 1/2 ground Ginger. The sauce recipe was such a hit we used it to make jerky as well. The jerky turned out awesome. Thank you so much for sharing your recipe!

    1. i’m so glad that you enjoyed it, angie! sounds like your substitution of all spice plus ginger was great – and so, so close to 5 spice, btw! Making jerky with it is an AWESOME idea – i’ll have to try that out soon too. thank you for stopping by and letting me know how it worked out!

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