Sichuan Chili Oil: How to make perfect authentic chinese chili oil at home

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option while canola oil is more budget-friendly.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper can provide a similar heat, though the flavor will differ.

Prepare the chili mix by adding 40 grams Sichuan Chili Flakes to a heatproof bowl.

Add 2 tsp of salt, 2 tsp of brown sugar, and 1 tsp of paprika powder to the bowl.

Pour in 2 tbsp of black rice vinegar to help the chili flakes soak up moisture.

For the aromatics, break up 2 black cardamom pods, 2 pieces of star anise, and 1 stick of cinnamon with a knife.

Add 2 bay leaves, cut 1 big nugget of ginger into stripes, and slice 3 cloves of garlic into stripes.

Measure 150 ml of rapeseed oil and add it to a medium pot with all the aromatics.

Add 3 tsp of Sichuan peppercorns to the pot.

Use a thermometer to monitor the oil temperature, heating it to around 80° Celsius / 176° Fahrenheit, then lower it to 60° Celsius / 140° Fahrenheit to infuse for 30 minutes.

After infusion, pour the hot oil through a metal strainer into the bowl with the chili flakes in three steps.

Sterilize a medium airtight glass jar with boiling water for a few minutes to prepare for storage.

Add 2 tsp of pre-roasted sesame seeds and 2 tsp of roasted sesame oil to the chili oil mixture before filling the jar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens