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How to Make Sichuan Chilli Oil at Home

Published and updated on 45 Comments

 

Sichuan Chilli Oil LinsFood

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.

Pouring hot oil on chilli flakes in Sichuan Chilli Oil

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!

Sichuan Chilli Oil

How to Make Sichuan Chilli Oil at Home

Rate this recipe
139 ratings
How to Make Sichuan Chilli Oil at Home
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Yield: Makes about 1 and a quarter cups
Cuisine: Chinese
How to Make Sichuan Chilli Oil at Home
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Ingredients

  • 250 ml (1 cup) peanut or bland vegetable oil
  • 2.5 cm (1") of ginger, sliced
  • 2 star anise petals
  • a small piece cinnamon stick
  • 1 bay leaf
  • 5 dried whole Sichuan chillies, or any other non smoked dried red chilli
  • 1 Tbsp Sichuan peppercorns (or powder)
  • 5 Tbsp chilli flakes
  • 1 Tbsp hot chilli powder
  • 1 tsp salt

Instructions

  1. Cut the whole dried chillies in half, using a pair of scissors.
  2. Place the oil, ginger, star anise, cinnamon stick, bay leaf, cut dried chillies and sichuan peppercorns in a saucepan and heat on medium-low heat.
  3. When the oil comes to a simmer, lower the heat right down and simmer for 15 minutes.
  4. While waiting, place the chilli flakes, chilli powder and salt into a bowl large enough to take the oil and set aside.
  5. At the end of the 15 minutes, by which time the oil has had a chance to absorb all the aromas and flavours of the aromatics and spices, turn off the heat and leave to rest for 5 minutes on the hot hob.
  6. Using a metal strainer (as the oil will still be hot), strain the oil into the bowl of chilli and salt mix and stir well with a metal or wooden spoon.
  7. Taste and add more salt, if necessary.
  8. Transfer to a sterile jar and when cooled to room temperature, store in the fridge for up to 6 months.

Nutrition information

https://www.linsfood.com/make-sichuan-chilli-oil/

Comments

  3. Do the chilis need to be dried? I have about a quarter pound of fresh picked bird’s eye chilis and would love to use them in this.

    Reply

    • The traditional Sichuan chilli oil uses dried chillies, but there is no reason why you can’t use fresh ones to make a chilli oil like this. I make different types of Chinese chilli oils using fresh chillies.

      Reply

  6. Wow that’s pretty easy! I like this condiment and I always thought that it needs some sort of special skill to concoct it, but look at this, it’s pretty simple! Great!

    Reply

  7. Definitely my favorite. Had been wondering how to make the chilli oil.. and imagine my joy finding this website after many tries.

    Reply

  10. This looks delicious and I love the fact that it will keep for a while in the fridge. My boyfriend needs chilli oil on everything so Ill have to make him some!

    Reply

  11. I’m so excited to find this recipe. I love the flavor of the chili oil at my favorite Chinese restaurant, but I’ve never been able to replicate it at home. I hope I’m able to find everything on your ingredient list. Thank you!

    Reply

  12. My goodness there is a lot of spicy ingredients in this! I cannot eat spicy foods, but this is right up my husbands alley. I am going to show this to him cause I know he would love to make this oil for himself!

    Reply

  19. Oh my! I can imagine the smile on my family’s faces when I share this. We really love spicy foods or dips. This will be really good!

    Reply

  21. My daughters and I enjoy spicy food and it would be nice to make homemade chili oil! I didn’t know that it wasn’t that difficult to make. Thanks for this one.

    Reply

  24. Gotta love being able to make your own sauces! This is something I’ve never tried to do! Might have to try that out in the future for a nice kick or finishing touch to some meals that we make! This sounds like it would be a nice topper for tacos too!

    Reply

  26. I’ve recently gotten into making homemade hot sauces so I’m definitely going to have to try this recipe. I love chilli oil on pasta and pizza

    Reply

  29. Thank you for the recipe. I have never heard of chilli oil and it makes so much sense because I am not one for chillis or anything remotely hot but the rest of my family just love it – so they can mix a bit in – and as you can make it up and store in the fridge I wont need to make it every time I cook.

    Reply

  30. we do not familiar with chili food but this it sounds delicious taste, I am so curious to try it now, oil is always at home It will be great to change some time.

    Reply

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