Simple Homemade Chinese Chili Oil Recipe

Quick Chili Oil History

Chili oil is a staple in many cultures around the globe, consisting of oil infused with chili peppers. This homemade chili oil recipe draws inspiration from one of the most well-known varieties in China, particularly from Sichuan cuisine, which features intensely spicy dried Sichuan peppercorns and flakes.

Chili peppers have been documented in China since the 1500s, likely introduced through trade with travelers from Central and South America. However, their use as a condiment did not gain popularity until the 1700s, when they were combined with sesame oil.

It’s important to note that this Sichuan oil recipe should not be confused with another popular variety known as chili crisp, which contains fried bits of garlic and other aromatics.

Ingredients in Sichuan Chili Oil

The ingredients for our Sichuan oil recipe are divided into two categories: aromatic oil infusion seasonings and chili spices. Infusing the oil first helps create a layered and complex flavor profile.

Oil Infusion Seasonings

The infusion creates a complex and deep flavor that enhances the spices in the oil:

• Vegetable oil: A neutral oil with a high smoke point (400℉), ideal for infusing. Avocado oil can also be used, though it is more expensive.
• Sichuan peppercorns: These provide significant heat and flavor. Always use fresh Sichuan peppercorns for the best infusion.
• Star anise: Adds a warming, sweet, licorice-like flavor.
• Cinnamon stick: Similar to star anise, it contributes a warming spice with a sweet and earthy taste.
• Fresh aromatics (garlic and ginger): These infuse a sharper flavor more rapidly due to their fresh nature.
• Bay leaf: Introduces an herbal and earthy note.
• Lime peels: Optional, but they add a refreshing citrus essence.

Chili Spices

The chili spices are mixed with the hot, infused oil in a heat-safe jar, creating the bulk of the condiment. The combination of heat, salt, fat, and sweetness is essential:

• Sichuan pepper flakes: These provide the signature numbing heat that builds with each bite.
• Five-spice powder: Enhances complexity and complements the infused oil seasonings.
• Kosher salt & MSG: Both add saltiness and enhance flavors; MSG is optional but recommended for its flavor-enhancing properties.
• White cane sugar: Balances the heat with a hint of sweetness.
• Toasted sesame seeds: Contribute rich flavor and texture to the chili oil.

The Best Oil to Use

For making chili oil, it’s best to use a neutral-flavored oil as a base. Since the oil will be infused with aromatics and spices, avoid oils with strong flavors, such as olive or peanut oil. Avocado or vegetable oil works well due to their neutral taste and high smoke points, ensuring they won’t degrade quickly during the infusion process.

While infusing the oil, maintain a temperature between 250-275°F using an instant-read thermometer to prevent burning the spices, which can lead to a bitter taste. When adding the hot infused oil to the chili spices, do so gradually to prevent shocking the spices.

Best Chili Flakes to Use

As this is a Chinese-style chili oil, it’s essential to use the right spicy ingredients. While various chili flakes or powders exist, such as gochugaru or American red pepper flakes, the best choice for this chili oil is Sichuan dried chili pepper flakes.

Since we are already using Sichuan peppercorns for the oil infusion, incorporating dried chili pepper flakes will enhance the spice and heat of your condiment. Sichuan pepper flakes can typically be found at Chinese grocery stores or online.

How Chili Oil is Typically Used

If you enjoy spice, chili oil can be added to nearly any dish. Traditionally, it is used in Chinese cuisine, such as dan dan noodles, or as a dipping sauce for hot pot. Chili oil is an essential condiment for dim sum, enhancing both spice and flavor.

How to Store Chili Oil and Its Shelf Life

Store chili oil in an airtight container with a secure lid, ideally in the refrigerator. For safety reasons, it is recommended to prepare chili oil on the same day you plan to serve it. The FDA advises refrigerating flavored oils made with fresh vegetables, like garlic, and consuming them within three days.

How to Use Chili Oil

This chili oil is a quick and easy way to add a burst of spice with Asian seasonings. It pairs wonderfully with dumplings, noodles, vegetables, or any dish that isn’t heavily seasoned. Here are some recipes that complement chili oil:

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Chili Spices & Seasonings

Chili Spices & Seasonings

• In a heat-safe glass container, combine the 4 tbsp Sichuan pepper flakes, ½ tsp five-spice powder, 1 tsp kosher salt, 1 tsp white cane sugar, and 1 tsp MSG. Use a spoon to mix the ingredients together.

Oil Infusion

• Add the oil infusion ingredients to a cold saucepan: 1 cup vegetable oil, 2 tbsp Sichuan peppercorns, 4 star anise, 1 cinnamon stick, 8 cloves garlic, 1 inch ginger, 1 bay leaf, and 2 lime peels.

• Bring the pan to a low simmer over medium-high heat and cook until the garlic is golden brown, about 10-15 minutes. Use a thermometer to ensure the oil stays between 250-275°F to prevent burning the aromatics. The infusion is complete when it becomes fragrant.

• Turn off the heat and use a strainer to remove the aromatics and spices from the oil.

• Ensure the oil is below 275°F before proceeding. Adding hot oil to the chili spices too quickly can shock them and result in bitter chili oil.

• Carefully ladle about ¼ cup of the oil into the heat-safe container with the spices. Use a spoon to mix in the oil, then continue to add the oil and mix again.

• Add the 1 tbsp toasted sesame seeds and mix well.

• Allow the chili oil to cool to room temperature before serving.

• After serving, cover the container and store it in the refrigerator. Use the chili oil within one week.

Nutrition Facts

Chili Oil Recipe

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Course: Condiment, Dipping Sauces, Ingredients

Cuisine: Asian, Chinese

Keyword: Easy recipe, Sauce, Spicy