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Sichuan Chili Oil in a bowl
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4.97 from 32 votes

Chinese Chili Oil

This is my go to recipe for an authentic Chinese chili oil! It's a super flavorful, spicy chili oil that you can put on noodles, vegetables, dumplings, or just about anything!
Prep Time5 minutes
Cook Time30 minutes
Course: Sauce
Cuisine: Chinese
Servings: 24 oz
Author: Chris Joe

Ingredients

Instructions

  • Pour 3 cups of neutral oil into a heavy bottomed saucepan and add your spices (except Szechuan chili flake, sesame seeds, sugar and salt).
  • Over medium low heat in a saucepan, 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.
  • In a heat proof container (strong ceramic or heavy metal mixing bowl), add 1 1/2 cups of Szechuan chili flakes.
  • Strain all spices from the oil with a mesh strainer, then heat oil to 350F and carefully pour oil directly over chili flakes through your mesh strainer. It should smell like popcorn!
  • Let cool for a few minutes, then add sesame seeds, sugar and salt to taste. Let cool completely and store in an airtight container for up to 3 months.

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 0.5mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.2mg