I was 9 when Szechuan sauce graced sauce pumps across the nation, so naturally, I can't remember at all what it tastes like. But with the help of some actual Szechuan sauce (like, the stuff from Sichuan), a Redditor's diligent recreation, a fast-food-secret: mixing things together in different ways and repackaging it, we might just come close!



  • 1 oz. red dried chinese chilis
  • Szechuan peppercorns
  • Fresh ginger
  • Garlic
  • 1 tbs Sesame seed oil
  • Red wine vinegar
  • A few tbs of soy sauce
  • 1 tbs brown sugar

Method: Standard Szechuan Sauce   

  1. Dry roast 1 oz. of red dried chinese chilis. Sauteeing in and unoiled pan until fragrant. Add boiling water to the pan and let the peppers steep for 30 minutes.
  2. Toast Szechuan peppercorns. Once toasted place in grinder and grind until finely ground. Set aside.
  3. Add peppers to food processor along with fresh ginger and blend until paste like.
  4. Sweat some garlic in oil and add blended peppers. Sautee for about 2 minutes and then add 1 tbs sesame seed oil, some rice wine vinegar, a few tbs of soy sauce, some of our freshly ground szechuan peppercorns, and about 1tbs of brown sugar. Mix until combined.


  • Garlic
  • Balsamic vinegar
  • Soy sauce
  • A few tbs of plum sake
  • Sriracha sauce
  • 4 tbs of brown sugar
  • Gresh ginger
  • Chili paste (if you’re looking for heat)

Method: Fan Recipe Szechuan Sauce

  1. Sweat some garlic and oil until fragrant.
  2. Add balsamic vinegar, soy sauce, a few tbs of plum sake, a good helping of sriracha sauce, 4 tbs of brown sugar, and if you want some heat add chili paste from previous episode. Also we are going to crush a knob of fresh ginger in there.
  3. Sauté for about 5 minutes until everything is soft and syrupy.


  • McDonald’s Sweet and Sour Sauce
  • McDonald’s Tangy Barbeque Sauce

Method: McDonald's Sauce Method

  1. Combine 2 parts Sweet and Sour sauce to 1 part Tangy Barbeque sauce