Chinese Chili Oil. A spicy, aromatic oil that is fragrant with onion, garlic, star anise, cinnamon, cloves, Sichuan pepper and bay leaves. This chili oil is easy to make at home and a great way to elevate a dish.
I love spice. When I was younger, I used to absolutely hate it! I couldn't understand why people would want that numbing feeling on their tongue. But after years of acquiring the taste of spice, I LOVE IT! I almost need a little spicy chili oil in my noodles, rice, protein or veggies!
Easy to make!
This Chinese chili oil recipe is quite easy to make and if you source the dried red Sichuan chili flakes, it'll be even easier! The process just involves you simmering the aromatics over low heat in a hot neutral oil and then pouring it over your chili flakes in a heat proof bowl while stirring.
What do you do with Chinese chili oil?
It's a spicy condiment that you can add to anything you desire, such as noodles, rice, meat, veggies. I use it to flavour my stir fries if I want them a little spicy or I'll add it to a bowl of hot soupy noodles!
How long does Chinese chili oil last?
My authentic Chinese chili oil recipe will last about 4 months in the fridge.
Does chili oil need to be refrigerated?
Yes, since our version contains garlic it's important to refrigerate it to prevent bacteria from growing.
Whole red chilies or dried flakes?
I'm using whole Dry Red Sichuan Peppers for this recipe and I de-seeded them by hand by breaking them into half (no knife needed) and emptying the seeds into a bowl. It was actually very therapeutic believe it or not. There was something so satisfying about seeing so many little seeds come out of a small red chili.
But for the purposes of ease and if you're able to find dried Sichuan red chili flakes, then of course go for this option! It'll make the process much faster.
Just make sure it's the Sichuan dried chili flakes, not your normal dried red pepper flakes usually found at a Western grocer.
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For this recipe
You will need the following ingredients for my authentic Chinese chili oil:
- 2 cups deseeded dried red Sichuan chilies, grinded in a food processor or blender until you reach a flake like consistency *If you're using dried red chili flakes, substitute for 1.5 cups
- 3 garlic cloves, finely minced
- 2 ½ cups avocado or neutral oil
- ¼ tsp Sichuan pepper powder
- 3 tsp salt
Aromatics:
- 4 slices ginger
- 1 small onion, quartered
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 cloves
How to make your own Chinese chili oil
If you're using whole Sichuan dried red chilis, de-seed them by breaking them in half and emptying the seeds into a small bowl. Discard the seeds.
Once you have de-seeded the chilis, grind them in a food processor until you reach a flakey consistency. Transfer the flakes to a heat proof bowl.
Add minced garlic, Sichuan pepper and salt to the bowl with red chili flakes.
Then in a pot filled with neutral oil, bring it to low-medium heat. Place a wooden chopstick inside to check for bubbles at the end of the stick. If you spot bubbles, it's time to carefully add in your aromatics: ginger, onion, star anise, bay leaves, cinnamon stick and cloves. Allow this to simmer on low heat for 30 minutes for best fragrance.
After simmering for 30 minutes, remove the aromatics from the oil and discard them. Then carefully pour the hot oil into your red chili flakes and let it bubble. As it bubbles, quickly stir the flakes with the oil to prevent the flakes from overcooking or burning.
Allow this to cool to touch. Transfer into a jar and enjoy!
Give it a try!
Well I hope you give my Chinese Chili Oil recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Made this recipe and loved it?
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Take care,
Christie
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Chinese Chili Oil
Equipment
- food processor or blender
- heat proof bowl
Ingredients
- 2 cups deseeded dried Sichuan red chilies grinded in a food processor or blender until you reach a flake like consistency *If you're using dried red chili flakes, substitute for 1.5 cups
- 3 garlic cloves finely minced
- 2 ½ cups avocado or neutral oil
- ¼ tsp Sichuan pepper powder
- 3 tsp salt
Aromatics:
- 4 slices ginger
- 1 small onion quartered
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 cloves
Instructions
- If you're using whole Sichuan dried red chilis, de-seed them by breaking them in half and emptying the seeds into a small bowl. Discard the seeds.
- Once you have de-seeded the chilis, grind them in a food processor until you reach a flakey consistency. Transfer the flakes to a heat proof bowl.
- Add minced garlic, Sichuan pepper and salt to the bowl with red chili flakes.
- Then in a pot filled with neutral oil, bring it to low-medium heat. Place a wooden chopstick inside to check for bubbles at the end of the stick. If you spot bubbles, it's time to carefully add in your aromatics: ginger, onion, star anise, bay leaves, cinnamon stick and cloves. Allow this to simmer on low heat for 30 minutes for best fragrance.
- After simmering for 30 minutes, remove the aromatics from the oil and discard them. Then carefully pour the hot oil into your red chili flakes and let it bubble. As it bubbles, quickly stir the flakes with the oil to prevent the flakes from overcooking or burning. Optional: feel free to run the cooled red chili oil through a fine sieve if you don't want flakes in your oil.
- Allow this to cool to touch. Transfer into a jar and enjoy with your favourite dish!
OOO I bet that cinnamon added soo much flavor and fragrance to this!!
Great flavour I use on almost anything including pizzas and pastas. Also easy to make-thanks for this great receipes! Jan