Add a dollop of this spicy chili oil full of earthy, peppery flavors and Sichuan pepper flakes that build with numbing intensity with each bite. This homemade chili oil is easy to make and involves infusing the oil with fresh and dried aromatics before mixing in Sichuan pepper flakes, other spices, and roasted sesame seeds. Learn how to make your own hot chili oil in under 20 minutes.
Quick chili oil history
Chili oil can be found in many cultures worldwide, and it’s simply an oil infused with chili peppers. This homemade chili oil recipe is inspired by one of the most popular varieties from China, specifically referencing Sichuan cuisine with the base of mind-numbingly spicy dried Sichuan peppercorns and flakes.
Chili peppers have been recorded in China since the 1500s, most likely due to trade with travelers from Central and South America, and their use as a condiment wasn’t really prominent until the 1700s when it was cooked with sesame oil.
Note that this Sichuan oil recipe is not to be confused with another popular hot oil variety, chili crisp, which includes fried bits of garlic and other aromatics.
Ingredients in Sichuan chili oil
The ingredients in our Sichuan oil recipe come in two parts: aromatic oil infusion seasonings and chili spices. Infusing the oil first helps create a layered and complex flavor of spice.
Oil infusion seasonings
The infusion creates a complex and deep flavor that supports the spices in the oil:
- Vegetable oil is a good neutral oil with a high heat capacity (400℉), so it won’t degrade as you infuse it. If you’re fancy, you can also use avocado oil, but it is pricey.
- Sichuan peppercorns give lots of heat and flavor to the oil. Try to use a newly opened pack of Sichuan peppercorns because stale peppercorns won’t infuse the oil with as much flavor.
- Star anise has a warming and sweet, licorice-like seasoning.
- The cinnamon stick is similar to star anise in that it has a warming spice quality but a sweet and earthy flavor profile.
- Fresh aromatics (garlic and ginger) infuse a sharper flavor into the oil at a faster rate because you’re using raw and fresh ingredients (as opposed to dried garlic and ginger powder).
- Bay leaf adds an herbal and earthy spice to the oil.
- Lime peels are an optional addition to your oil infusion, but I like adding a citrusy essence to the chili oil.
Chili spices
The chili spices are the ingredients added into a heat safe jar that you mix with the hot, infused oil from above. These are the ingredients that create the bulk of the condiment. For the chili spices and seasonings that you add the hot oil into, I add a mix of heat, salt, fat, and sweet:
- Sichuan pepper flakes give us that numbing, mala heat with every bite. This type of heat builds over time, so be careful not to add too much spice.
- Five-spice powder adds complexity and enhances the infusion of oil seasonings.
- Kosher salt & MSG both add saltiness and enhance flavors. You don’t need to add MSG necessarily; however, I like the addition.
- White cane sugar rounds out the heat with a slightly sweet flavor.
- Toasted sesame seeds add a rich flavor and texture to the chili oil.
The best oil to use
When making chili oil, use a neutral-flavored oil as a base. Since we’re infusing the oil with aromatics and spices, you don’t want to have other unwanted flavors added, like olive oil or peanut oil. I use avocado or vegetable oil because they have neutral flavors, and their higher heat capacity means they won’t degrade quickly while infusing.
When infusing the oil and simmering, use an instant-read thermometer and keep the oil cooking between 250-275°F to prevent burning the spices which creates bitter oil. And when you add the heated, infused oil to the chili spices, gradually add the oil to the heat-safe jar to prevent shocking the spices.
Best chili flakes to use
Since this is a Chinese-style chili oil, we want to use the appropriate spicy ingredients. There are a variety of chili flakes or chili powders, like gochugaru or American red pepper flakes. However, to get the right flavor, the best chili flakes for this chili oil are Sichuan dried chili pepper flakes.
We’re already using Sichuan peppercorns to infuse the oil, but the dried chili pepper flakes in the oil will add spice and heat to your condiment. You can commonly find bags of Sichuan pepper flakes at Chinese grocery stores like 99 Ranch or online like Yami.
How chili oil is typically used
If you love spice, then you can rightfully add chili oil to almost any meal. Traditionally, we see chili oil used in Chinese dishes, like dan dan noodles, or as part of your dipping sauce for hot pot. Chinese hot oil is a necessary condiment for dim sum to add that extra spice and flavor.
How to store chili oil, and how long it lasts
Store chili oil in an airtight container with a tight-fitting lid, and make sure to keep it in the fridge. We recommend making chili oil the same day you want to serve it for safety reasons. The FDA recommends refrigerating and using any flavored oils made with fresh vegetables, like garlic, within three days.
How to use chili oil
This chili oil is a quick and easy way to add a big hit of spice with Asian seasonings. I think it pairs well with dumplings, noodles, veggies, or anything that isn’t heavily spiced already. Here are some recipes that go well with chili oil:
- potstickers
- cheung fun (steamed rice noodle rolls)
- pad see ew
- char siu bao
- pork and shrimp shumai
- steamed bao buns
- Chinese broccoli
Chili Oil Recipe
Ingredients
Chili Spices & Seasonings
- 4 tbsp Sichuan pepper flakes
- ½ tsp five-spice powder
- 1 tsp kosher salt Diamond Crystal brand preferred
- 1 tsp white cane sugar
- 1 tsp msg
- 1 tbsp toasted sesame seeds
Oil infusion
- 1 cup vegetable oil
- 2 tbsp Sichuan peppercorns
- 4 star anise
- 1 cinnamon stick
- 8 cloves garlic smashed
- 1 inch ginger sliced
- 1 bay leaf
- 2 lime peels optional
Equipment Used
- knife and cutting board
- measuring cups and spoons
- saucepan
- spoon or spatula
- Strainer
- heat-safe glass container with a lid
Instructions
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 together ingredients.
Oil infusion
- Add the oil infusion ingredients to a cold sauce pan: 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 the thermometer to make sure the oil stays within 250-275°F to prevent burning the aromatics. You’ll know when the infusion is finished because it will be fragrant.
- Turn the heat off and use a strainer to remove the aromatics and spices from the oil.
- Use the thermometer to make sure the oil is below 275°F before continuing. If you add the oil to the chili oil ingredients, you may shock the spices and produce bitter-tasting 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 into the container and mix again.
- Add the 1 tbsp toasted sesame seeds and mix.
- Allow the chili oil to cool to room temperature before serving.
- After serving, place the lid on top and keep it in the fridge. Use the chili oil within one week.
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