Szechuan Smoky Dragon Sauce
Szechuan Smoky Dragon Sauce is a homemade fusion sauce developed by Thunder (Cameron Lobban). It is a personal culinary project rather than a commercially released product, and as of the latest update, the sauce has not been publicly distributed, sampled, or reviewed by anyone other than its creator.
The sauce combines elements of Sichuan-style numbing spice with Western-style smoke and sweetness, using multiple chilli types alongside tomato and caramelised aromatics. It was created as a variant of Thunder’s earlier “Dragon Sauce,” with a stronger emphasis on Sichuan peppercorn and smoked chilli ingredients.
Overview
Szechuan Smoky Dragon Sauce is a home-developed fusion sauce created by Thunder (Cameron Lobban) as part of a personal cooking project. The sauce was designed to explore the combination of traditional Sichuan ingredients—most notably whole Sichuan peppercorns—with Western-style smoky chilli elements and a tomato-based reduction. Its formulation evolved through experimentation with household ingredients, aiming to create a sauce that delivers sweetness, smoke, heat, and the characteristic má (numbing) sensation associated with Sichuan cuisine.
The sauce is intentionally crafted in small quantities and prepared in a domestic kitchen environment. It has not been commercially manufactured, distributed, or evaluated by third parties, and remains exclusively used by its creator for private meals. Although the sauce draws influence from several culinary traditions, it does not adhere strictly to any established regional style; instead, it represents a personal fusion approach combining components of Chinese, Mexican, and Western home cooking.
Szechuan Smoky Dragon Sauce was developed as a variation of the creator’s earlier “Dragon Sauce,” with specific adjustments aimed at enhancing smoky undertones, expanding the chilli complexity, and incorporating numbing spices. The creator has tested the sauce in various home dishes such as crispy chicken, fried rice, and noodle-based meals, primarily for personal enjoyment and exploration of flavour.
The sauce is stored in sterilised glass jars after cooking and is typically consumed within a short period due to the absence of added preservatives. At present, Szechuan Smoky Dragon Sauce remains a documented personal recipe rather than a product intended for sale or public sampling.
Ingredients
Szechuan Smoky Dragon Sauce is prepared using a mixture of tomato, chilli, aromatic, and seasoning components. The quantities listed below reflect the most recent formulation used by the creator, producing approximately 350 ml of sauce after reduction. All ingredients were sourced from common UK supermarkets or standard home kitchen supplies.
Tomato Base
- 300g Tomato Ketchup Serves as the primary base of the sauce, providing sweetness, acidity, viscosity, and umami. Ketchup contains tomato concentrate, vinegar, sugar, and seasoning, which collectively form the foundation of the sauce’s texture.
Aromatics
- 1 brown onion, finely chopped Added for natural sweetness and flavour depth through caramelisation.
- 2 garlic cloves, minced Introduced to contribute aromatic sharpness and enhance savoury undertones.
Chilli Components
Multiple chilli types are used to create a layered heat profile:
- 1 tablespoon chipotle chilli flakes Provides smoke and medium heat.
- 1 tablespoon ancho chilli flakes Adds mild warmth and earthy sweetness.
- 1 tablespoon crushed chilli flakes Contributes a generalised medium heat.
- ½ tablespoon bird’s eye chilli flakes Offers sharper, higher-intensity heat.
- 1 teaspoon cayenne pepper Supplies a consistent lingering heat throughout the sauce.
Sichuan Component
- 1 teaspoon whole Sichuan peppercorns Adds citrus-like aroma and the characteristic numbing má sensation. Whole peppercorns were chosen rather than ground pepper to avoid bitterness and retain aromatic oils.
Smoke & Colour
- 2 tablespoons sweet smoked paprika powder Provides smoke, colour, and warmth without substantial heat. Contributes significantly to the sauce’s red hue.
Sweetness & Depth
- 2 tablespoons brown sugar Adds sweetness and helps caramelise the sauce during reduction.
- 1 tablespoon black treacle Introduces bitterness, dark sweetness, and molasses-like depth.
Seasoning & Umami
- 1 tablespoon soy sauce Adds saltiness, umami, and additional depth to the tomato base. Dark soy was used in the tested version.
Cooking Medium
- 1 tablespoon rapeseed oil Used for sautéing the onions and garlic and for blooming the spices. Chosen due to its high smoke point and neutral flavour.
Ingredient Notes
- All chilli measurements were made using dry flakes or powders.
- No fresh chillies were used in the current iteration.
- No preservatives or thickening agents (e.g., xanthan gum, corn starch) were added.
- Water was intentionally omitted to ensure a thick, reduction-based consistency.
- Ingredient quantities reflect the creator’s taste preferences and are not optimised for public release or commercial consistency.
Preparation
Szechuan Smoky Dragon Sauce is prepared using a single-pan reduction method. The following steps describe the full procedure used by the creator, including the purpose behind each stage and the reasoning for ingredient order. All preparation occurs in a standard domestic kitchen using basic equipment.
Heating the Oil
Heat 1 tablespoon of rapeseed oil in a medium-sized pan over medium heat.
Rapeseed oil is utilised for its neutral flavour and high smoke point, making it suitable for sautéing and for blooming dry spices later in the process.
Caramelising the Onion
Add finely chopped brown onion to the heated oil.
Cook until the onion becomes soft, translucent, and lightly caramelised, stirring occasionally to prevent burning.
This step develops natural sweetness and creates a flavour base for the sauce. The caramelisation also contributes to the final colour and depth.
Adding and Briefly Cooking the Garlic
Add minced garlic to the pan and cook for 15–30 seconds.
Garlic is added after the onion to prevent burning. It should become fragrant but not browned, as overcooked garlic becomes bitter.
Blooming the Spices
Add the following to the pan:
- Chipotle flakes
- Ancho flakes
- Crushed chilli flakes
- Bird’s eye chilli flakes
- Cayenne pepper
- Sweet smoked paprika
Stir and cook the spices for approximately 30–60 seconds.
Blooming spices in oil helps release their fat-soluble flavour compounds. This step intensifies the smokiness of the paprika and the complexity of the chilli blend.
Incorporating the Sauce Base
Add the following ingredients:
- 300g Tomato Ketchup
- Soy sauce
- Brown sugar
- Black treacle
Stir thoroughly until the mixture is uniform.
Ketchup provides acidity, sweetness, body, and tomato flavour; soy sauce contributes umami; brown sugar supports caramelisation; and treacle introduces bitterness and depth.
Adding Sichuan Peppercorns
Stir in 1 teaspoon whole Sichuan peppercorns.
Whole peppercorns are added at this stage to allow their numbing oils to infuse during simmering. Whole peppercorns were chosen over ground pepper to avoid overpowering bitterness.
Simmering and Reduction
Bring the mixture to a gentle simmer.
Maintain a low to medium heat and simmer uncovered for 20–30 minutes, stirring occasionally.
During this phase:
- The sauce thickens naturally through evaporation.
- Sugars caramelise further, deepening the flavour.
- Spices soften and integrate fully.
- The colour becomes darker and more uniform.
The desired consistency is a thick, glossy glaze that adheres to food without running.
Cooling and Storage
Remove the pan from heat and allow the sauce to cool fully.
Once cooled, the sauce is transferred into a sterilised glass jar with an airtight lid. Sterilisation reduces spoilage risk and helps extend refrigerated shelf life.
Equipment Used
- Standard stovetop
- Medium saucepan or frying pan
- Wooden spoon or heat-resistant spatula
- Sterilised glass jar with lid
- Cutting board and knife
- Heat-proof bowl (optional for cooling)
Notes on Preparation Conditions
- The sauce may continue to thicken slightly as it cools.
- Cooking times can vary depending on stove heat output and pan size.
- The process intentionally avoids high heat to prevent burning sugar, garlic, or spices.
Characteristics
Szechuan Smoky Dragon Sauce exhibits a combination of sweet, smoky, spicy, and numbing traits due to the mixture of tomato base, multiple chilli varieties, and whole Sichuan peppercorns. The sauce’s properties are the result of reduction-based cooking, spice blooming, and the integration of aromatic ingredients.
Flavour Profile
The sauce features several distinct flavour components contributed by its ingredients:
Sweetness
Primarily derived from:
- Tomato ketchup
- Caramelised onion
- Brown sugar
- Black treacle
The sweetness forms the initial flavour note and contributes to the sauce’s glaze-like behaviour.
Smokiness
Generated through:
- Chipotle chilli flakes
- Sweet smoked paprika
- Caramelised sugars from reduction
These create a warm, smoke-forward background flavour.
Heat
The sauce contains multiple chilli sources, each contributing different heat characteristics:
- Crushed chilli flakes: medium, generalised heat
- Bird’s eye flakes: sharper, higher-intensity burn
- Cayenne pepper: lingering warmth
- Chipotle and ancho flakes: mild to moderate warmth
The result is a layered, multi-stage heat profile.
Numbing Sensation
Whole Sichuan peppercorns produce a mild numbing effect known as má, characterised by tingling sensations around the lips and tongue. This contributes to the sauce’s identity as a fusion of Sichuan and Western-style flavours.
Umami and Depth
Soy sauce and tomato concentrate offer savoury, fermented, and acidic qualities that act as grounding flavours beneath the heat and smoke.
Aroma
The aroma of the sauce is shaped by a mixture of caramelised aromatics and spices.
Notable aromatic elements include:
- Sweet notes from cooked onion
- Smoky aromas from paprika and chipotle
- Vinegar and tomato acidity from ketchup
- Subtle citrus-like fragrance from Sichuan peppercorns
- Mild bitterness from black treacle
The overall aroma is warm, dense, and spice-forward.
Texture
The sauce has a thick, glossy, reduction-based consistency with the following characteristics:
- Clings to surfaces such as fried chicken or rice
- Contains visible chilli flakes and small fragments of onion
- Does not separate into oil and liquid when cooled
- Spreads evenly when used as a glaze
- Retains body due to the absence of added water or thickeners
The thickness is primarily achieved through simmering uncovered to evaporate moisture.
Colour
The sauce has a deep red or reddish-brown colour, which darkens slightly as it reduces.
The colour is influenced by:
- Paprika pigments
- Tomato concentrate
- Caramelisation of sugars
- Dark treacle
The final appearance typically includes darker flecks from chilli flakes and peppercorn fragments.
Behaviour During Cooking
The sauce behaves predictably under heat due to its thick base and lack of added stabilisers:
- When simmered: It thickens further and becomes more cohesive.
- When coated on hot foods: It forms a sticky glaze.
- When cooled: It remains thick but slightly firms up due to sugar content.
- When reheated: It returns to its original viscosity without separating.
These properties make it suitable for finishing sauces and glazes in home cooking.
Serving Temperature
The sauce is intended to be used warm or at room temperature. When chilled straight from refrigeration, it becomes firmer due to sugar thickening but softens rapidly when exposed to heat.
Intended Uses
Szechuan Smoky Dragon Sauce was developed for home cooking applications and has been used exclusively by its creator in personal meals. The sauce’s thickness, flavour intensity, and reduction-based consistency make it suitable for a variety of savoury dishes, particularly those involving fried or grilled components. Although it has not been commercially served or evaluated by others, the creator has identified several practical uses through home experimentation.
Coating and Glazing Fried Foods
The sauce’s viscosity enables it to adhere effectively to fried surfaces. It has been applied to:
- Crispy chicken pieces
- Battered or breaded chicken strips
- Fried wings
- Tempura-style items
- Potato wedges or chips
The glaze-like texture allows for even coating without the sauce running off.
Rice-Based Dishes
The sauce has been combined with or used alongside:
- Special fried rice
- Plain boiled rice
- Egg-fried rice
- Rice bowls
The strong flavour concentration provides contrast to the mildness of rice.
Stir-Fried Dishes
Due to its heat and smokiness, the sauce can be incorporated into:
- Stir-fried noodles
- Vegetable stir-fries
- Mixed meat-and-vegetable dishes
When added toward the end of cooking, it contributes a final layer of flavour without diluting the dish.
Burgers and Wraps
The sauce’s sweet-smoky-spicy profile allows it to function similarly to a robust condiment or spread in:
- Chicken burgers
- Beef burgers
- Wraps containing fried or grilled meat
It can be used either as a glaze during cooking or as an applied condiment after assembly.
Grilled or Pan-Seared Meats
The sauce may be used to finish or accompany:
- Grilled chicken
- Pork strips
- Pan-seared beef
- Ribs (as a finishing glaze rather than a marinade)
The sauce is not currently used as a long-duration marinade, as its sugar content may burn under high heat.
Dipping Sauce
When served warm, the sauce can function as a dip for:
- Fried appetisers
- Chicken bites
- Spring rolls
- Wedges and chips
Its thickness allows for controlled dipping without dripping.
Noodle and Rice Bowl Component
The sauce has been tested as part of assembled dishes such as:
- Chicken-rice bowls
- Noodle bowls
- Mixed fried rice with added chicken pieces
In these applications, it serves as either a topping or a combined mix-in component.
Ingredient in Mixed Sauces
Although not part of its primary design, the sauce can be blended with other condiments such as:
- Mayonnaise (to create a smoky-spicy dip)
- Soy sauce (to thin and add additional saltiness)
- Additional chilli oil (to increase heat and oil content)
These uses were tested experimentally and have not been standardised.
Usage Notes
- The sauce performs best when applied to hot foods, as heat improves its spreadability and flavour release.
- It is not intended as a table condiment for cold use, though it can be used at room temperature.
- Its numbing component (Sichuan peppercorn) is more noticeable when the sauce is warmed.
- Because of its density, only small amounts are required to flavour most dishes.
Storage
When produced at home and placed in a sterilised jar:
- Refrigerated shelf life: Approximately 1–2 weeks
- Freezer shelf life: Up to 3 months
No preservatives are added aside from those naturally present in ketchup.
Nutritional Information (Approximate)
The nutritional values for Szechuan Smoky Dragon Sauce are approximate and based on standard UK nutritional data for each raw ingredient. Actual values may vary depending on brand-specific formulations, reduction levels, and serving size. The following values represent an estimated per 100 g breakdown, along with approximate micronutrient content where data is available.
Estimated Nutritional Values (per 100 g)
Macronutrients
- Energy: ~152 kcal
- Protein: ~1.2 g
- Total Fat: ~2.1 g
- Saturated Fat: ~0.3 g
- Monounsaturated Fat: ~1.4 g
- Polyunsaturated Fat: ~0.4 g
- Total Carbohydrates: ~33 g
- Sugars: ~26–28 g
- Fibre: ~2.2 g
- Salt (Sodium equivalent): ~1.4 g sodium chloride equivalent
- Sodium: ~560 mg
Vitamins (Estimated)
Values are based on average contributions from onions, garlic, tomato ketchup, paprika, and chilli powders.
Vitamin A
- High, primarily due to paprika, cayenne, and chilli flakes.
- Estimated: ~3,000–4,200 IU per 100g (approx. 150–200% of UK RNI).
Vitamin C
- Minimal due to heat destruction during cooking.
- Estimated: <5 mg per 100g.
Vitamin E
- Small amounts contributed by paprika and rapeseed oil.
- Estimated: ~0.8 mg per 100g.
Vitamin K
- Small amounts from chilli flakes and paprika.
- Estimated: ~6–9 µg per 100g.
B Vitamins (approximate low values)
Due to heat reduction and ingredient composition, B vitamins are present only in small amounts:
- B1 (Thiamin): ~0.02–0.04 mg
- B2 (Riboflavin): ~0.03–0.05 mg
- B3 (Niacin): ~0.5–1.0 mg
- B6: ~0.08–0.12 mg
- Folate: ~8–12 µg
Vitamin B12 is absent, as no animal products are used.
Minerals (Estimated)
Iron
- Present in paprika, chilli powders, and treacle.
- Estimated: ~2.5–3.5 mg per 100g
Potassium
- Contributed by tomatoes, onions, and chilli.
- Estimated: ~350–450 mg per 100g
Calcium
- Small amounts mainly from paprika and chilli powders.
- Estimated: ~35–55 mg per 100g
Magnesium
- From paprika, chilli flakes, and peppercorn.
- Estimated: ~25–35 mg per 100g
Phosphorus
- Lower levels, mostly from tomato base and onion.
- Estimated: ~30–45 mg per 100g
Manganese
- Moderate amount due to spices (especially paprika).
- Estimated: ~0.25–0.40 mg per 100g
Zinc
- Trace amounts only.
- Estimated: ~0.2–0.3 mg per 100g
Copper
- Trace amounts from spices and treacle.
- Estimated: ~0.08–0.12 mg per 100g
Selenium
- Minimal.
- Estimated: <2 µg per 100g
Additional Compounds
Capsaicin
The sauce contains a mixture of medium-heat and high-heat chilli flakes and powders.
Estimated capsaicin content is ~60–90 mg per 100g, depending on chilli potency.
Sanshool Compounds
Sichuan peppercorn provides hydroxy-α-sanshool, responsible for the numbing sensation (má).
Exact levels are not quantifiable without lab analysis but present in small to moderate amounts due to the use of whole peppercorns.
Polyphenols
Onion, garlic, paprika, and chilli flakes contribute polyphenolic compounds, including:
- quercetin
- luteolin
- carotenoids (especially from paprika)
- anthocyanins (small amounts)
No specific mg values are available without laboratory testing.
Allergens
- Contains soy (soy sauce).
- Tomato ketchup may contain celery in some formulations (brand dependent).
- No dairy, nuts, eggs, or gluten are present in the tested formulation, though cross-contamination cannot be ruled out in domestic preparation environments.
Serving Size Notes
A typical home serving is estimated at 20–30 g, which proportionally reduces all nutritional values accordingly.
Development History
Szechuan Smoky Dragon Sauce was created in November 2025 as an experimental variant of Dragon Sauce, with the goal of incorporating whole Sichuan peppercorns and expanding the chilli profile. It was developed solely in a home kitchen, has undergone several internal adjustments, and remains an unreleased personal recipe used for private meals.
No external parties have reviewed, sampled, or contributed to the development of the sauce as of its latest iteration.
