This super spicy Sichuan Chilli Oil is one of a few varieties of Chinese chilli oils we make at home. They last a good few months in the fridge, and so I always have at least a couple of them at hand. What differentiates today’s recipe from the others is the addition of sichuan peppercorns and star anise, resulting in a slightly different final flavour, beside the spice. Click more to read about sichuan peppercorns.
I am hoping, over the next few weeks, to also add a couple more chilli oils to the list here on LinsFood, so look out for them. If you miss out on any chilli posts, you can always just head on over to the Chilli Page to catch up.
Our recipe today is pretty straightforward to make, mine has some chilli powder to the mix for depth, something you won’t find in store bought jars. However, we do not cook the chilli powder nor the chilli flakes, as this will result in a burnt and bitter flavour. You’ll see.
How do I use this Sichuan Chilli Oil?
When you want to use it, give it a stir, then scoop out some of the oil, with all the bits; I have to warn you, you’ll get addicted very quickly! You could also just scoop out the oil, if you want, to drizzle or to use as a stir fry oil. With bits or without – completely up to you, depending on your mood and what you are using it for!
In so many different ways!
- For one thing, it makes a very convenient condiment. As I cannot have a meal without some sort of spice, the Sichuan Chilli Oil makes a great flavour and spice enhancer at meal times, much like the sambal belacan does.
- I also use it in stir fries. When a recipe calls for chillies or chilli paste, just use this Sichuan Chilli Oil, with the actual oil substituting the oil in your recipe. The result is a fabulous, deep and spicy dish.
- I love to spice up mayo and aioli with this chilli oil, when using them as dips or in sandwiches.
- Speaking of sandwiches, oh man, just lightly brush your chosen bread with a layer of this Sichuan Chilli Oil, whatever filling you have, and you’ll be in heaven!
- As part of a marinade, it adds oomph to any baked or roast dish you’re planning. For eg, add a tablespoon (or more) of this to our Sichuan Roast Chicken, for an even spicier result.
- And it is also the defining ingredient of a favourite Sichuan dish called Kou Shui Ji (aka Saliva Chicken), sometimes better known as the awful sounding Saliva Chicken!