Authentic Sichuan Chili Oil Recipe (Homemade & Aromatic)

Name: Authentic Sichuan Chili Oil Recipe (Homemade & Aromatic)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 48
Ingredients: 1.5 cup neutral oil; 0.75 cup Sichuan chili flakes; 5 pcs star anise; 1 pcs cinnamon stick; 2 pcs bay leaves; 3 tbsp Sichuan peppercorns; 2 pcs black cardamom pods; 4 pcs dried sand ginger; 2 tsp cloves; 3 clove garlic cloves, minced; 2 pcs shallots; 1.5 tsp salt

Create a vibrant, smoky, and deeply aromatic Sichuan chili oil at home with this foolproof guide. Infused with traditional spices and garlic, this versatile condiment adds a perfect spicy kick to noodles, dumplings, and stir-fries.

Servings48 Portions

Prep Time15 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

neutral oil
1.5 cup
Sichuan chili flakes
0.8 cup
star anise
5 pcs
cinnamon stick
1 pcs
bay leaves
2 pcs
Sichuan peppercorns
3 tbsp
black cardamom pods
2 pcs
dried sand ginger
4 pcs
cloves
2 tsp
garlic cloves, minced
3 clove
shallots
2 pcs
salt
1.5 tsp

Step-by-Step Instructions

Gather your aromatics. In a deep pot, combine the neutral oil with the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, black cardamom, sand ginger, cloves, garlic, and shallots. Ensure there are at least two inches of clearance between the oil and the rim of the pot to prevent bubbling over.

Place the pot over medium heat to start, then gradually lower it to medium-low or low as the oil warms up. Aim for a temperature between 225-250°F (110-120°C). The oil should produce small, gentle bubbles around the aromatics. Infuse for 30 to 60 minutes. If the garlic or shallots turn dark brown, remove them immediately to avoid a bitter taste.

While the oil is infusing, prepare the Sichuan chili flakes by placing them in a large heatproof bowl. As a general rule, use 3/4 cup of flakes for 1.5 cups of oil, or up to 1.25 cups of flakes for 3 cups of oil, depending on your preferred consistency.

Once infused, strain the aromatics from the oil. Check the oil temperature before pouring: for fresh, bright red flakes, aim for 325-350°F (163-177°C) for a proper sizzle. For drier or darker flakes, use a lower temperature of 225-275°F (110-135°C). Carefully pour the hot oil over the chili flakes and stir to distribute the heat evenly. It should smell toasted, like popcorn, and not burnt.