The BEST Chinese Chili Oil At Home (VIDEO)

I know that it may seem daunting or overwhelming to make Chinese Chili Oil at home – so I want to share exactly how to do it in the simplest, most straightforward way possible!

Chinese Chili Oil goes with everything – and the proof is in how many of my recipes I incorporate it into to! It’s an integral part of dishes like Dan Dan Noodles and Mapo Tofu; you can’t make my ultimate Dumpling Dipping Sauce without it; it’s the perfect kick in vegetables like Chili Garlic Cucumber Salad and Chili Oil Smashed Potatoes, and noodles like Sesame Peanut Noodles or Chili Oil Noodles aren’t the same without it!

Which Chili Flakes Should I Use?

For the best results, you need Sichuan chili flakes when making Chinese Chili Oil. DO NOT use regular crushed red pepper flakes (I have used them before and the flavor does not come out right at all!). I purchase my Sichuan chili flakes from my local Chinese grocery (99 Ranch) but these days you can also find them online very easily.

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.

Ingredients for Chinese Chili Oil

NOTE: While I am usually happy to recommend ingredient subs, for this recipe, I highly recommend you follow it exactly as it is. I have perfected this recipe over the years and each ingredient is included for a specific reason.

• 3 cups neutral oil – I highly recommend using a high quality oil, as it is such a large component for this recipe. My go-to neutral oil is Avocado Oil. You can use another neutral oil such as:
  • Vegetable
  • Canola
  • Peanut
  • Grapeseed
  • I do not recommend using olive oil or sesame oil.
• 2 tbsp whole Sichuan peppercorns – this is one of the ‘essential’ spices for Chinese Chili Oil. I like that it adds a little bit of numbing flavor to the chili oil, which is a signature of Sichuan Chili Oil. If you prefer not to have this flavor, substitute with allspice.
• 4 cloves garlic, smashed – I like adding aromatics like garlic and shallow; I find that infusing aromatics helps deepen the flavors of the Chinese Chili Oil from being just ‘spicy’ to much more.
• 1 shallot, halved
• 1 cinnamon stick – cinnamon, along with bay leaves, star anise, and cloves, make up more of the ‘essential’ spices for Chinese Chili Oil- they add a layer of ‘warmth’ and aroma to the Chinese Chili Oil.
• 2 bay leaves
• 8 star anise
• 1 tbsp cloves
• 1 ½ cups Sichuan chili flakes – it’s not Chinese Chili Oil without chili flakes – refer to the section above for more information.
• 1 tbsp 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.
• 1 tbsp salt to taste – this will help bring out all the different flavors in your Chinese Chili Oil (from the aromatics and spices).
• 1 tbsp sugar – I like a little bit of sugar to help balance everything out.

1. Add The Oil and Spices In a Pot

Pour 3 cups of neutral oil into a heavy bottomed saucepan and add your spices and aromatics:

• 2 tbsp whole Sichuan peppercorns
  • if you prefer to not have the numbing spice, you can substitute with allspice
• 4 cloves garlic, smashed
• 1 shallot, halved
• 1 cinnamon stick
• 2 bay leaves
• 8 star anise
• 1 tbsp cloves

2. Infuse The Oil With The Aromatics and Spices

THIS STEP is the KEY to the best Chinese Chili Oil you can make at home! Infusing the oil with aromatics and spices adds extra layers and depth of flavors that take your Chinese Chili Oil to the next level.

Over medium low heat, bring the neutral oil temperature up to 225-250F and infuse your spices for 30 minutes (or up to 1 hour for maximum flavor), or until the aromatics are a deep golden brown.

Monitor the temperature of oil so it stays in this temperature range. I highly recommend using a thermometer to measure the heat accurately. The oil needs to be hot enough to toast the spices and infuse maximum flavor, but not so hot that it burns. You should see small bubbles (slightly larger bubbles if you included the garlic and shallot).