This easy McDonald’s Szechuan Sauce copycat is spicy, glossy, and wildly addictive — perfect for chicken nuggets, spring rolls, or anything that needs a flavor punch. It’s quick to make, budget-friendly, and honestly? It tastes way fancier than it is. Great for lazy nights, solo dinners, or just dipping fries while rewatching something you already finished.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 5 mins
- Flavor: spicy, sweet, sticky
- Great for: nuggets, fries, emotional rebounds
Why I Like This Recipe
It’s one of those “grab what’s in the pantry and let’s see what happens” situations — and somehow, it slaps every single time. A little spicy, a little smoky, a lot of chaos in the best way. I use it on everything now. Literally. Everything.
Ingredients
- 60ml low sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 2 garlic cloves, minced
- 2 tbsp brown sugar
- 60ml water
- 1 tbsp cornstarch
- 1 tbsp apple cider vinegar
- 2 tsp chili flakes (adjust to taste)
- 1 tsp crushed Szechuan peppercorns (optional but worth it)
How To Make Szechuan Sauce at Home
- Make the slurry: Stir together water + cornstarch in a small bowl. No lumps.
- Heat things up: Add sesame oil to a saucepan. Toss in garlic + ginger. Let it get fragrant — like, you’ll know.
- Add flavor: Pour in soy sauce, brown sugar, vinegar, chili flakes, peppercorns. Stir. Simmer.
- Thicken it: Slowly add in the cornstarch mix while stirring. It should start to thicken and go glossy fast.
- Cool it down: Turn off heat. Let it sit for a few minutes. It thickens more as it rests.
- Serve however: Dunk chicken nuggets, drizzle over rice, or use as a chaotic dipping sauce for anything crunchy.

Tips for Success
- Use fresh garlic + ginger — powder won’t give the same punch
- Don’t boil it hard — just a gentle simmer is enough
- Taste as you go — if it’s too salty, add a splash of water
- If it thickens too much, reheat gently and stir
Storage and Reheating
- Fridge: Keeps for up to 7 days in a sealed container.
- Freezer: Wouldn’t recommend — the texture changes.
- Reheat: Warm over low heat on the stove. Stir constantly. No boiling.
Frequently Asked Questions
- Can I use regular soy sauce?
Yeah, but it’ll be saltier. Stick to low-sodium if possible. - What if I don’t have Szechuan peppercorns?
Skip ‘em. It still works — they just add a little sparkle. - How spicy is this?
Depends on your chili flake level. Start with less, taste, then build it up. - Can I make this sugar-free?
You could try using honey or a sugar substitute — won’t be exactly the same, but it’ll work. - What should I eat this with?
Literally anything crunchy. Nuggets, fries, dumplings, even a grilled cheese if you’re wild.
Common Mistakes and How to Dodge Them
- Boiling it too hard: Overheating breaks the texture and flavor. Keep it at a simmer. Think hot tea, not volcano.
- Skipping the cornstarch mix: If you just toss it in dry, it’ll clump. Always mix it with water first — trust.
- Not stirring while thickening: It thickens FAST. If you don’t stir, it’ll get weird and gloopy in spots.
- Too much chili off the bat: You can always add more, but you can’t un-burn your tongue. Ease into it.
- Storing while still hot: Let it cool a bit before tossing it into the fridge or it’ll sweat and separate.
Nutrition Facts (Per Serving)
- Calories: 45 kcal
- Total Fat: 3.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 450mg
- Potassium: 40mg
- Total Carbohydrate: 4.5g
- Dietary Fiber: 0.2g
- Sugars: 3g
- Protein: 0.5g
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Szechuan Sauce at Home – Easy McDonald’s Copycat
Course: SauceCuisine: Aisan-InspiredDifficulty: Easy6
servings5
minutes5
minutes45
kcalGlossy, spicy, and a little chaotic — this homemade Szechuan sauce hits every craving in one spoonful.
Ingredients
60ml low sodium soy sauce
2 tbsp sesame oil
1 tbsp fresh grated ginger
2 garlic cloves, minced
2 tbsp brown sugar
60ml water
1 tbsp cornstarch
1 tbsp apple cider vinegar
2 tsp chili flakes
1 tsp crushed Szechuan peppercorns (optional)
Directions
- Whisk cornstarch + water in a small bowl.
- Heat sesame oil in saucepan, add garlic and ginger.
- Stir in soy sauce, sugar, vinegar, chili flakes, peppercorns. Simmer.
- Slowly pour in cornstarch mix while stirring. Cook until glossy.
- Let cool slightly. Use right away or store in fridge.
Notes
- Don’t boil aggressively — it ruins the texture.
- Taste as you go. Chili levels are personal.
- Fresh aromatics make a huge difference.
- Store in a jar with a lid for max flavor later.