Homemade Thick Schezwan Sauce

Instructions

1. 1

   **Prepare the Chilies:**

2. 2

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

3. 3

   **Blend the Sauce:**

4. 4

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

5. 5

   **Cook the Sauce:**

6. 6

   Heat oil in a pan over medium heat. Add chopped onions and sauté until translucent.

7. 7

   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.

8. 8

   Stir in soy sauce, vinegar, sugar, and salt. Add 1 cup of water to create a sauce-like consistency.

9. 9

   Simmer everything together for about 5-7 minutes, allowing the flavors to meld and sauce thickens a bit.

10. 10

    **Adjust and Thicken:**

11. 11

    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.

12. 12

    **Cool and Store:**

13. 13

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

14. 14

    **Marinate the Chicken:**

15. 15

    In a bowl, combine the chicken pieces with about ½ cup of the homemade Schezwan sauce, soy sauce, salt, and pepper. Let it marinate for at least 15-20 minutes to enhance the flavor.

16. 16

    **Cook the Chicken:**

17. 17

    Heat oil in a pan over medium-high heat. Once hot, add the marinated chicken pieces, allowing them to sear.

18. 18

    Cook until the chicken is browned and cooked through, about 6-8 minutes, stirring occasionally.

19. 19

    **Create the Gravy:**

20. 20

    Add the remaining Schezwan sauce to the pan with the chicken. If you prefer, add a little more water (about 1/4 cup) to adjust the consistency to your liking.

21. 21

    Bring the sauce to a simmer, and let it cook for another 3-5 minutes to meld the flavors.

22. 22

    **Sweeten It Up:**

23. 23

    Stir in honey during the last minute of cooking for a subtle sweetness that balances the spice.

24. 24

    **Garnish and Serve:**

25. 25

    Once cooked, garnish the chicken with chopped spring onions.

26. 26

    This thick Schezwan chicken gravy can be served over your loaded fries!