Sichuan Chilli Oil picture, in a white bowl

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 1x


  • 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


  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.

  • Cuisine: Chinese