The BEST Homemade Chinese Chili Oil (VIDEO)
This post may contain affiliate links. Please read our disclosure policy.
Chinese Chili Oil is my favorite condiment – I love to drizzle it on everything – and my favorite recipe is actually my own! Homemade chili oil is so much better than store bought and easier than you think to make at home!
Watch the Chinese Chili Oil Recipe Video!
A Note from CJ
Homemade Chinese Chili Oil is the best!
For any beginners, I included some key tips so you can successfully and safely make Chinese chili oil at home! I have been making (and tweaking) my recipe for years and it is the BEST. And making it at home means that you can also adjust it exactly to how you like it!
This is going to be your pantry superstar – I use it in recipes like Dan Dan Noodles, Mapo Tofu, Dumpling Dipping Sauce, Chili Garlic Cucumber Salad, Chili Oil Smashed Potatoes, Sesame Peanut Noodles and Chili Oil Noodles! If you like more texture, try my Chili Crisp recipe instead!
I’ve tried several chili oil recipes and this is the absolute best!
Ingredient Tips
NOTE: While I am usually happy to recommend ingredient substitutions, for this recipe, I highly recommend you follow it exactly as it is. Refer to recipe card for all ingredients and measurements.
- neutral oil – use the highest quality oil, as it’s the main ingredient. I used avocado oil but you can also use vegetable, canola, peanut or grapeseed.
- whole Sichuan peppercorns – this adds a little bit of numbing flavor to the chili oil – if you don’t enjoy that, substitute with allspice.
- garlic – infusing aromatics helps deepen the flavors and takes the chili oil from being just spicy to much more.
- cinnamon stick – cinnamon, along with bay leaves, star anise, and cloves, add warmth and aroma
- Sichuan chili flakes – For the best results, you need Sichuan chili flakes. If you cannot find a dried chili flake labeled Sichuan (or Szechuan) chili flakes, do your best to find a chili flake that is made in China. You want to stay away from any pepper flakes that are sourced from India or Mexico (check the labels) – I’ve found that the flavor just doesn’t come out right when they are not sourced from China. DO NOT use regular crushed red pepper flakes.
- sesame seeds – optional: I like the texture that sesame seeds add; you can skip it if you don’t like it or don’t have it on hand.
How to Make Chili Oil
Infuse Oil – Pour 3 cups of neutral oil into a heavy bottomed saucepan. Add the Sichuan peppercorns, garlic, shallot, cinnamon stick, bay leaves, star anise, and cloves. Turn the heat to medium low to raise the oil temperature up to 225-250F and infuse your spices for 30 minutes or until deep golden brown, adjusting the heat to maintain the temperature.
Strain Oil and Reheat, Pour over Sichuan Chili Flakes – In a large ceramic or heavy metal mixing bowl (do not use glass), add the Sichuan chili flakes. Strain all of the spices from the oil with a mesh strainer and discard the spices. Turn the heat to high and heat the oil to 350F. Turn off the heat, then carefully pour the oil directly over chili flakes in a steady stream.
Mix and Season, Cool before Storing – Mix the oil and chili flakes to combine, then add the sesame seeds, sugar and salt. Let cool completely and store in an airtight container for up to 3 months.
My Pro Tip
CJ’s Safety & Storage Tips
Safety First!
- You will be handling boiling hot oil in this recipe, so use a small sauce pan that you can handle comfortably
- DO NOT USE A GLASS BOWL – You must use a ceramic or oven safe bowl – do NOT use a glass bowl. Glass can explode when too hot.
- Ensure there is at least 3-4 inches of clearance between the szechuan chili flakes and the rim of the bowl they are in, to allow for bubbling (refer to the video).
- Pour the oil VERY SLOWLY.
Storage – Chinese Chili Oil should be stored in a sterilized airtight container (such as a mason jar) in the refrigerator for up to 3 months. Do not leave it in room temperature, especially if you infused with aromatics (like garlic and shallot). When using your Chinese Chili Oil, always use a clean utensil so you can avoid it spoiling or being contaminated.
If you tried this Chinese Chili Oil or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Chili Oil (VIDEO)
Equipment
- Mesh Strainer to easily strain spices from the oil
- Infrared Thermometer I like this for monitoring the oil temperature
Ingredients
- 3 cups neutral oil , such as avocado oil
- 2 tbsp whole Sichuan peppercorns
- 4 cloves garlic , smashed
- 1 shallot , halved
- 1 cinnamon stick
- 2 bay leaves
- 8 star anise
- 1 tbsp cloves
- 1 ½ cups Sichuan chili flakes
- 1 tbsp sesame seeds
- 1 tbsp salt, or to taste
- 1 tbsp sugar
Instructions
- Pour 3 cups of neutral oil into a heavy bottomed saucepan. Add the Sichuan peppercorns, garlic, shallot, cinnamon stick, bay leaves, star anise, and cloves. Turn the heat to medium low.
- Heat over medium low until the neutral oil temperature up to 225-250F and infuse your spices for 30 minutes, or until the aromatics are a deep golden brown. Monitor the temperature of oil so it stays in this temperature range (I highly recommend a candy thermometer or infrared thermometer gun for this). Turn off the heat.
- In a large ceramic or heavy metal mixing bowl (do not use glass), add the Sichuan chili flakes. Ensure that the bowl has at least 5 inches of clearance between the chili flakes and the rim of the bowl.
- Strain all of the spices from the oil with a mesh strainer and discard the spices. Turn the heat to high and heat the oil to 350F. Turn off the heat, then carefully pour the oil directly over chili flakes in a steady stream. (CAUTION: the oil will bubble up when it comes into contact with the chili, so pour the oil carefully to not overflow the bowl)
- Mix the oil and chili flakes to combine, then add the sesame seeds, sugar and salt. Let cool completely and store in an airtight container for up to 3 months.
Video
Notes
- You will be handling boiling hot oil in this recipe, so use a small sauce pan that you can handle comfortably
- DO NOT USE A GLASS BOWL – You must use a ceramic or oven safe bowl – do NOT use a glass bowl. Glass can explode when too hot.
- Ensure there is at least 3-4 inches of clearance between the szechuan chili flakes and the rim of the bowl they are in, to allow for bubbling (refer to the video).
- Pour the oil VERY SLOWLY.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Chinese Chili Oil Recipe was originally published in Stepember 2021, and updated in January 2026.
Fabulously done!
One of my top favorite Chinese Chili Oils ever! Thank you so much for this genius recipe!
Thank you so much, Esther!
I’ve tried several chili oil recipes and this is the absolute best! I live the SGV so ingredients were easy to find. Half recipe worked well for me.
Thank you so much, Kath! I appreciate the great review!
tastes like restaurant quality 🙂
Thanks Stephanie! 🙂
Yours is the 4th chili oil recipe I have tried. I like yours very much. I will undoubtedly make it again. I cut the recipe in half. While I use it quite often, 24 oz is a lot for me to use in 90 days. I use facing heaven chili flakes. I think they are the best although sometimes hard to find. I was a little apprehensive to use sugar, but it turned out to be a nice touch. I wish I would have added some MSG. Is it too late once it is done?
Hi Dann – so glad you enjoy it! You can definitely add some msg at the end!
My garden has fish chilis from Africa. very hot small red chilis from Asia and others. I like to use fresh can I make with fresh or do I need to dry them first
Hi Joseph – I’ve only tested this recipe with dried chilis so I can’t say for sure if fresh would work.
If I want to add MSG, how much should I use?
1/4 to 1/2 tsp should be good!
My go-to chili oil recipe
Totally dig this recipe. Was one of the first ones I tried and led me to follow you since. @mrniceguy52
Really simple and great flavor, love using this on everything.