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Chinese Chili Oil

1 hour Cook
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chili oil

Think of this chili oil as “greater on subtle flavors from the steeped spices” than a “spicy heat from the chilis”. While this oil does have a kick, it is the taste this is just great!

Ramsha Baig

Chinese Chili Oil has a colourful red colour with an intoxicating heat nuanced via subtle spices. You will need to drizzle this over everything. generally used in Chinese cooking, It’s tremendously easy to make! You can also try my recipe of Green chilli middle eastern sauce.

I don’t forget Chinese chili oil to be an essential Chinese pantry staple for those who cook dinner with heat often and like a kick of spice. It has a bright, deep red coloration and complicated layers of spice and beauty this is seriously addicting. learn how to make chili oil with a purpose to final for months with this recipe!

To make this condiment, famous Asian spices are simmered in vegetable oil. Then they’re blended with the gratifying crispness of the toasted white sesame seeds and flaky Sichuan chilis. It’s a amazing topping for stir-frys, noodles, and rice dishes. It’s also exceptional in other sauces, or for an enhancement to any dish that would benefit from a bit heat.

This flexible condiment has made an appearance in many of my recipes, Including my Shrimp and red meat Shumai, and Pai Huang Gua salad recipes. Take a look at them out to see the distinctive approaches crispy chili oil can beautify a ramification of food, textures, and flavors.

Ingredients Notes And Substitutions


  • Cloves – are barely sweet and heat.
  • Star Anise – This spice pairs well with savory dishes and has a sweet and peppery flavor.
  • Cardamom – has a very sturdy, natural, sweet, and citrus-like flavor. Allspice or nutmeg can be used as options.
  • Coriander – This spice is sweet and lemony, and has a subtler taste than cardamom.
  • Cinnamon – could be very powerful and spicy with a sour part.
  • Sichuan – those peppercorns are very famous in chinese cuisine, adding a completely unique, spiciness when heated.
  • Black Peppercorns – are famous worldwide for its moderate spiciness.
  • Orange Peel – Citrus peels are brought as an aromatic, giving sauces a light, fruity scent.
  • Shallot – This onion is sensitive and sweet with a diffused heat.
  • Ginger Root – fresh ginger may be substituted with 1 tablespoon of dried floor ginger. you can additionally use dried sand ginger, or “ground galangal.”

Pour Over

  • White Sesame Seeds – Toasting white sesame seeds turns them golden, crispy, and nutty.
  • Black Vinegar – Deep and fruity, you may use rice vinegar instead.
  • Sichuan Flakes – the first applications of chilis below are Sichuan chili flakes and the brands I select for flavor and texture. you may alternative everyday red chili flakes (see backside right), but if you’re looking for that wealthy, deep pink color you will need to add 2 teaspoons of paprika to the chili flakes before pouring the oil over them.

How To Make Chinese Chili Oil

  • Simmer and Steep. add all of the steeping ingredients to a large saucepan. bring those spices to a simmer and steep for 1 hour.
  • Save you Burning. try to keep the temperature of the mixture at 250°F to prevent burning. If the garlic browns too quick, eliminate and and discard.
  • Combine closing ingredients. In a large, heat-proof bowl, add the Sichuan flakes, toasted white sesame seeds and salt.
  • Pressure. Slowly and punctiliously stress the steeped spice mixture over the Sichuan flakes and sesame seeds, discarding the final spices whilst finished. The aggregate will bubble, so cross slowly and be cautious.
  • Allow to cool. Cool the chili crisp mixture to room temperature before stirring in the black vinegar.
  • Seal and keep. in the end, pour your crispy chili oil into jars and seal.

How Long Does Chinese Chili Oil Last In The Fridge

It will last for up to 3 months in the fridge. It can also be left at room temperature in your pantry for up to 2 months.

How do you make Sichuan chili flakes at home 

To make these flavorful flakes at home, you fry whole chilis in vegetable oil until crispy. Then, the crisp peppers are ground into flakes, seeds, or powder. 

The flavor, color, and texture are all heightened when fried. As a result, the flakes have a hot, toasty flavor and achieve a bright red color with no additional dyes or additives.

Can I Use Red Chili Flakes Instead of Sichuan in Chinese Chili Oil

Regular red flakes can be used in a pinch, but you’ll want to add 2 teaspoons of paprika before adding the simmered spices in order to get the rich, red color that is characteristic of this condiment.

Chinese Chili Oil

Chinese Chili Oil

Chinese Chili Oil has a colourful red colour with an intoxicating heat nuanced via subtle spices. You will need to drizzle this over everything. generally used in Chinese cooking, It's tremendously easy to make!
prep time
10 mins
cooking time
1 hour
total time
1 hour 10 mins



  • 10 whole cloves

  • 4 star anise

  • 4 green cardamon pods

  • 1 stick cinnamon

  • 2 tablespoon coriander seeds

  • 2 teaspoon Sichuan peppercorns

  • 1 teaspoon black peppercorns

  • 2 inches orange peel

  • 4 cloves garlic

  • 1 shallot

  • 1 inch ginger root

  • 3 cups vegetable oil

  • 1 cup Sichuan chili flakes or Asian red pepper flakes

  • 2 tablespoon white sesame seeds toasted

  • 2 teaspoon kosher salt

  • 2 tablespoon black vinegar or rice vinegar


To a massive heat proof bowl add the Sichuan chili flakes, toasted white sesame seeds and salt, stir to mix. Set apart.
To a massive saucepan add the primary 12 ingredients. carry to a simmer (225°F - 250°F) and steep for 1 hour (See word 3). After 1 hour, flip heat as much as medium-excessive to reach 300°F.
Carefully strain the new oil over the chili flakes and sesame seeds (discard the steeped spice mixture). this could bubble up so be cautious.
Cool to room temperature and stir within the black vinegar. carefully pour into smooth jars and seal. preserve refrigerated for up to three months and if used often, preserve at room temperature in pantry for up to 2 months.


You can substitute 1 tablespoon dried floor ginger or dried sand ginger, additionally referred to as floor galangal for sparkling ginger. Sichuan chili flakes are made by way of frying complete chilies in vegetable oil till crisp before grinding into flakes, seeds, or powder. The frying enhances the taste, shade and texture, developing a toasty flavor and characteristic brilliant pink colour with out dyes or additives. (source: The Mala market) you may substitute regular red chile flakes, however if you're seeking out that wealthy, deep purple shade, you'll want to add 2 teaspoons of paprika to the chili flakes before pouring the oil over them. If garlic browns too quick, get rid of so it doesn't burn and discard. try and hold oil temperature around 225°F.
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