This Szechuan peanut sauce recipe is the best dipping sauce for all Chinese appetizers – from potstickers to crab rangoons to coconut chicken!
As many of you know, I’ve made it my personal mission to make sure that I don’t miss out on my favorite foods now that I have to cook almost everything at home. This recipe is inspired by one I used to eat at my old favorite Chinese restaurant with their Szechuan dumplings, right along with sweet and sour sauce. It’s the best sauce – so good that they frequently ran out and when I went to order they would warn me ahead that the sauce was gone.
It’s also great as a sauce for grilled chicken or seared salmon, or just poured over noodles.
It will keep for about a week in an airtight container in the fridge.
I hope you love it as much as I do! If you make it, let me know how it turned out in the comments and give it a rating!
Here’s the recipe.
Szechuan Peanut Sauce
This Szechuan peanut sauce recipe is the best dipping sauce for all Chinese appetizers – from potstickers to crab rangoons to coconut chicken!
Ingredients
- 3/4 cup peanut butter creamy or crunchy
- 1/4 cup water
- 3 tablespoons hoisin sauce check label for gluten free
- 2 limes juiced
- 5 teaspoons tamari (or gluten free soy sauce)
- 2 12 teaspoons chile garlic sauce
- 1 clove garlic microplaned or minced very finely
- 3/4 teaspoon toasted sesame oil
- 1/2 to 1 tablespoon granulated sugar add to taste (more if you use “natural” peanut butter, less if you use traditional sweet peanut butter)
Instructions
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Mix all ingredients, except for sugar, together in a bowl. Taste and add sugar based on your preferences – peanut butter varies greatly in sweetness, so you’ll need to make adjustments based on that.
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Store in airtight container in the refrigerator for up to a week!
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