Description
This Homemade Chinese Chili Oil recipe delivers a fragrant, spicy, and deeply flavorful condiment perfect for enhancing noodles, dumplings, stir-fries, or as a dipping sauce. Made by infusing rapeseed oil with garlic, aromatic spices, and Sichuan chili flakes, and balanced with a touch of sweetness and acidity, this versatile chili oil brings authentic Sichuan heat and complexity to your kitchen.
Ingredients
Scale
Spices and Flavorings
- 40 grams Sichuan chili flakes
- 3 cloves garlic, smashed
- 1 tsp sweet paprika powder (for color)
- 2-3 tsp white sesame seeds, toasted if possible
- 1 tsp salt
- 2 tsp brown sugar (white sugar can be used as substitute)
- 1 tsp star anise
- 1 tsp Sichuan peppercorns
- 1 black cardamom pod
- 2 bay leaves
- 1 small cinnamon stick
- 1 small piece of fresh ginger (about 1 inch), sliced
Oils and Liquids
- 200 ml rapeseed oil (or Chinese Caiziyou oil if available)
- 1-2 tbsp black rice vinegar
- 2 tsp sesame oil
Instructions
- Gather ingredients: Measure out all the spices, chili flakes, and oils to have everything ready before starting.
- Infuse oil with aromatics: In a heavy-bottomed saucepan over low heat, combine the rapeseed oil with garlic cloves, star anise, Sichuan peppercorns, black cardamom, bay leaves, cinnamon stick, and fresh ginger. Maintain low heat and gently heat the oil and spices for 30-40 minutes, allowing the flavors to infuse without burning. You should notice a fragrant aroma as the spices release their essence into the oil.
- Prepare chili mixture: Remove the oil from heat and allow it to cool slightly. In a heatproof bowl, combine the Sichuan chili flakes, salt, brown sugar, sweet paprika powder, and toasted sesame seeds. Mix these dry ingredients together evenly.
- Combine oil and chili mix: Carefully pour the warm infused oil over the dry chili mixture. Stir thoroughly to blend the oil and spices together, ensuring the chili flakes are well coated and the mixture is uniform in texture. Add the black rice vinegar and sesame oil, and stir again to incorporate all flavors.
- Store the chili oil: Let the chili oil cool completely to room temperature. Transfer the oil into a clean, heatproof glass jar and seal tightly. Store in a cool, dark place. The flavor will continue to develop over time and can be kept for several weeks.
Notes
- Use low heat to prevent burning the garlic and spices, which can create a bitter flavor.
- To mellow the heat, you may reduce the amount of Sichuan chili flakes.
- Use toasted sesame seeds for added depth of flavor and aroma.
- Can be stored at room temperature in a sealed jar for up to 1 month.
- If you prefer a smoother texture, strain out the solids after infusing the oil.
- Adjust black rice vinegar quantity to taste for desired acidity level.
