✔ Updated · Recipe card corrected, new step photos, uses and storage
McDonald's Szechuan sauce is a sweet, savory and tangy dipping sauce built on soy, ginger and garlic, with a hint of Szechuan pepper. I keep a jar of this copycat in my fridge, so nugget night never has to wait for the next limited-time return.
At a glance
The one tip that matters: add the vinegars and lime juice off the heat, and stop cooking once the sauce coats a spoon. It thickens much more as it cools.
It isn't on the regular menu and only returns occasionally for a limited time, so a homemade jar is the easiest way to get it. This copycat-style version simmers the base, thickens it with a cornstarch slurry and finishes with rice vinegar and lime. It takes 15 minutes, makes about 2 cups and keeps for up to 2 weeks in the fridge.
Why You'll Love This Szechuan Sauce
- Ready in 15 minutes, with one saucepan and mostly pantry staples.
- Sweet, savory and tangy, with soy, ginger, garlic and a gentle Szechuan pepper tingle.
- Make it any time, with no waiting for the next limited-time return.
Is McDonald's Szechuan Sauce Back?
McDonald's Szechuan sauce isn't on the permanent menu. It started as a short-lived promotional dipping sauce, then became a cult favorite after the animated series Rick and Morty joked about it, which led to a handful of heavily hyped limited releases, including Rick and Morty-linked promotions.
It returns occasionally for a limited time, often only at participating restaurants and while supplies last. The McDonald's app is the quickest way to check whether your local restaurant has it. Between releases, this copycat-style recipe gets you a full jar in 15 minutes.
What Does McDonald's Szechuan Sauce Taste Like?
It's a sweet, savory and tangy dipping sauce. Soy sauce gives it a salty, savory base, ginger and garlic add warmth, sugar makes it glossy and sweet, and rice vinegar and lime juice brighten the finish. Szechuan peppercorns add a faint citrusy tingle rather than heat, so it's mild enough for kids.
Here's how it compares with two other popular dipping sauces:
| Sauce | Base | Flavor | Texture |
|---|---|---|---|
| Szechuan sauce | Soy, ginger, garlic, rice vinegar | Sweet, savory and tangy | Glossy, medium-thick |
| Teriyaki | Soy, sugar, mirin | Sweet and salty | Thin to syrupy |
| Sweet and sour | Fruit, vinegar, sugar | Fruity, sweet and sharp | Thick and jammy |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Stir constantly once it boils. The sugar and soy sauce can catch on the bottom of the pan and turn the whole batch bitter. I don’t walk away from the pan for this part.
- Mix the slurry with cold water. Cornstarch clumps in warm liquid, so whisk it smooth in cold water before it goes into the pan.
- Add the vinegar and lime off the heat. Boiling them dulls their flavor; stirring them in at the end keeps the finish bright and tangy.
- Toast and grind the Szechuan peppercorns fresh. Toast whole peppercorns in a dry pan for a minute, then grind. Pre-ground loses its aroma fast.
- Judge the thickness cold. The sauce thickens a lot as it cools. Stop cooking once it coats a spoon, or it sets too firm in the fridge.
McDonald’s Szechuan Sauce (Copycat Recipe)
16
servings5
minutes10
minutes15
minutesA copycat-style McDonald’s Szechuan sauce: soy, ginger, garlic and sugar simmered with a little Szechuan pepper, thickened with cornstarch and finished with rice vinegar and lime. Makes about 2 cups.
Ingredients
- For the Sauce Base
1 cup water
1/2 cup soy sauce (or tamari for gluten-free)
6 tablespoons brown or granulated sugar
2 tablespoons ginger paste
1 tablespoon garlic, minced
1/2 teaspoon toasted sesame oil
1/4 teaspoon ground Szechuan peppercorns
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 pinch salt
- To Thicken
2 tablespoons cornstarch
1/2 cup cold water
- To Finish
3 tablespoons rice vinegar
1 teaspoon apple cider vinegar
1 tablespoon lime juice
Directions
- Simmer the Base
- Add the water, soy sauce, sugar, ginger, garlic, sesame oil, Szechuan pepper, coriander, black pepper and salt to a medium saucepan and whisk to combine.
- Bring to a boil over medium heat, stirring constantly, for 4 to 5 minutes. Reduce the heat and simmer for another 2 to 3 minutes, still stirring.
- Thicken and Finish
- Meanwhile, whisk the cornstarch with the ½ cup of cold water until smooth, with no lumps.
- Pour the slurry into the saucepan and cook over low heat, stirring constantly, for about 2 minutes, until the sauce turns glossy and thickens.
- Take the pan off the heat and whisk in the rice vinegar, apple cider vinegar and lime juice. Check the texture: it should coat the back of a spoon and drip off slowly. It thickens more as it cools.
- Let the sauce cool completely, then pour it into a clean jar with a lid, such as a Mason jar, and refrigerate for up to 2 weeks.
- Serve it as a dip for chicken nuggets, wings and fries, or toss it through a stir-fry at the end of cooking.
Notes
- This sauce can be stored for up to 2 weeks in the refrigerator while using as needed.
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How to Use Szechuan Sauce
- Chicken nuggets: the classic pairing. Try it with our McDonald's chicken nuggets.
- Wings: toss hot fried or baked chicken wings in warm sauce for a sticky glaze.
- Stir-fries: add about ¼ cup per pound of chicken, beef or vegetables in the last minute of cooking, and serve with rice or fried rice.
- Fries: it's a sweet, savory dip for McDonald's-style fries.
- Glaze: brush it over grilled chicken, pork chops or salmon in the last few minutes of cooking.
Variations
- Spicy: stir in 1 teaspoon of chili oil or ¼ teaspoon of red pepper flakes with the vinegar.
- Gluten-free: use tamari or a gluten-free soy sauce instead of regular soy sauce, which contains wheat.
- Less sweet: cut the sugar to 4 tablespoons and add an extra squeeze of lime.
- Thicker dip: add an extra 1 teaspoon of cornstarch to the slurry.
Storage and Freezing
Store the cooled sauce in a clean, sealed jar in the fridge for up to 2 weeks. It thickens as it chills, so stir it well or loosen it with a teaspoon of warm water before serving.
To freeze, pour it into an ice cube tray, freeze until solid, then move the cubes to a freezer bag for up to 3 months. Thaw in the fridge and whisk before using, as cornstarch sauces can look a little thin after thawing. Gently warming it brings it back together.
More Fast-Food Dipping Sauces
Love making drive-thru sauces at home? Try our McDonald's Hot Mustard, McDonald's BBQ Sauce or browse all of our McDonald's dipping sauces.
Frequently Asked Questions
Is McDonald's Szechuan sauce back?
McDonald's Szechuan sauce isn't on the permanent menu. It returns occasionally for a limited time, sometimes tied to promotions such as the Rick and Morty-linked releases, and often only at participating restaurants while supplies last. Check the McDonald's app for your local restaurant, or make this copycat version at home any time.
What does McDonald's Szechuan sauce taste like?
It's sweet and savory first, with soy, ginger and garlic, then a tangy finish from rice vinegar. It's thicker and sweeter than soy sauce, a little like a cross between teriyaki and sweet and sour sauce. Szechuan pepper adds a faint citrusy tingle rather than real heat.
What is in McDonald's Szechuan sauce?
McDonald's doesn't publish its recipe. This copycat-style version uses soy sauce, water, sugar, ginger, garlic, a little sesame oil, ground Szechuan peppercorns, coriander and black pepper, thickened with cornstarch and finished with rice vinegar, apple cider vinegar and lime juice.
Is Szechuan sauce spicy?
Not really. Despite the name, this sauce is mild and sweet, and I’d call it family-friendly. Szechuan peppercorns give a gentle, slightly numbing tingle rather than chili heat. If you want it spicy, stir in a teaspoon of chili oil or a pinch of red pepper flakes at the end.
How long does homemade Szechuan sauce last?
Keep it in a clean, sealed jar in the fridge for up to 2 weeks. It thickens as it chills, so stir it or loosen it with a teaspoon of warm water before serving. You can also freeze it in small portions for up to 3 months.
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