Homemade Thick Schezwan Sauce

Ingredients for Schezwan Sauce:

• 10-12 dried red chilies (adjust based on your spice preference)
• 4-5 garlic cloves (minced)
• 1-inch piece of ginger (minced)
• ¼ cup onion (finely chopped)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon vinegar (white or apple cider vinegar)
• 1 teaspoon sugar
• Salt to taste
• ½ teaspoon Sichuan peppercorns (optional for authentic taste)
• 1 cup water (for thick gravy)
• 1 tablespoon cornstarch mixed with 1-2 tablespoons water (optional, for thickening)

Cooking Instructions for Schezwan Sauce:

1. Prepare the Chilies:

   • Soak the dried red chilies in warm water for about 15-20 minutes, then drain and remove the stems.

2. Blend the Sauce:

   • In a blender, blend the soaked chilies, minced garlic, minced ginger, Sichuan peppercorns (if using), and a little water to make a smooth paste.

3. Cook the Sauce:

   • Heat oil in a pan over medium heat. Add chopped onions and sauté until translucent.
   • Add the chili garlic paste to the pan. Stir-fry for about 3-4 minutes until the raw smell of garlic dissipates and the mixture thickens slightly.
   • Stir in soy sauce, vinegar, sugar, and salt. Add 1 cup of water to create a sauce-like consistency.
   • Simmer everything together for about 5-7 minutes, allowing the flavors to meld and sauce thickens a bit.

4. Adjust and Thicken:

   • If you'd like a thicker gravy, stir in the cornstarch-water mixture and cook for another minute until the sauce thickens. Taste and adjust salt, sugar, or vinegar as needed.

5. Cool and Store:

   • Let the sauce cool before storing it in an airtight container. This sauce can be stored in the refrigerator for up to 2 weeks.

Preparing Spicy Schezwan Chicken in Thick Gravy

Ingredients for Spicy Schezwan Chicken:

• 300g boneless chicken thighs, cut into bite-sized pieces