Sichuan Chili Oil Recipe

You can buy chili oil in most Asian supermarkets, it’s really quite easy to make yourself, and far tastier.

Sichuan Chili Oil

Very tasty and satisfying
Prep Time10 minutes
Cook Time30 minutes
Course: Condiment, Sauce
Cuisine: Asian
Keyword: Hearty, Mild Spicy
Servings: 20
Cost: £15

Equipment

  • 1 Heat proof bowl
  • 1 Small saucepan

Ingredients

  • 240 ml neutral oil such as rapeseed, sunflower, or peanut oil
  • 30 g Sichuan peppercorns
  • 50 g dried chili flakes preferably Sichuan chili flakes; adjust for desired spice level
  • 5 g paprika optional, for color
  • 2-3 star anise
  • 2-3 bay leaves
  • 1 small cinnamon stick
  • 5 g fennel seeds
  • 2 cloves of garlic finely chopped
  • 1 small piece of fresh ginger about 10 g, sliced
  • 10 g sesame seeds optional, for garnish
  • 5 g salt

Instructions

Prepare the chili flakes:

  • Place the chili flakes, paprika (if using), and salt in a heatproof bowl. Set aside.

Heat the oil:

  • Pour the oil into a small saucepan and heat gently over medium heat.
  • Add the Sichuan peppercorns, star anise, bay leaves, cinnamon stick, and fennel seeds. Let the spices infuse for about 5-7 minutes until the oil is aromatic. Take care not to burn the spices.

Add the aromatics:

  • Add the garlic and ginger slices to the oil. Stir gently and allow them to sizzle for 1-2 minutes.

Strain the oil:

  • Remove the saucepan from the heat and strain the oil through a fine sieve to remove the solid spices, garlic, and ginger.

Pour the hot oil over the chili flakes:

  • Carefully pour the hot oil over the chili flakes. You should hear a sizzling sound as the oil cooks the chili flakes, releasing their flavor and aroma.

Add sesame seeds (optional):

  • Stir in the sesame seeds for added texture and a nutty flavor.

Cool and store:

  • Allow the chili oil to cool completely before transferring it to a clean, airtight jar.

Notes

Storage Tips: Store in the refrigerator for up to 1 month, or at room temperature for 2-3 weeks.
Usage:
Perfect as a dipping sauce, in stir-fries, over noodles, or as a garnish for dumplings.