Chilli Oil
A fiery, aromatic condiment made by infusing neutral oil with a symphony of toasted spices, Sichuan peppercorns, and chili flakes. This versatile chili oil is perfect for drizzling over noodles, dumplings, eggs, or fried rice to add a vibrant kick of heat, umami, and numbing spice.
For 16 servings
Prepare the Chili Base
- In a medium, heatproof ceramic or glass bowl, combine the Sichuan chili flakes, Kashmiri red chilli powder, ground Sichuan peppercorns (if using ground), salt, and sugar.
- If using whole Sichuan peppercorns, you will add them to the oil instead. Mix the dry ingredients well and set aside. Ensure the bowl is large enough to prevent hot oil from bubbling over.
Slowly Infuse the Oil
- Pour the canola oil into a small saucepan or pot.
- Add the star anise, cinnamon stick, black cardamom pod, bay leaf, ginger slices, and whole Sichuan peppercorns (if using).
- Heat the oil over low heat for 10-15 minutes. The oil should be gently bubbling around the spices, not smoking. The goal is to slowly infuse the oil with flavor. The ideal temperature is around 110-120°C (225-250°F).
Fry the Garlic
- Using a slotted spoon, carefully remove and discard all the whole spices and ginger from the oil.
- Add the minced garlic to the infused oil. Increase the heat slightly to medium-low and fry for 2-3 minutes, stirring constantly, until the garlic is fragrant and turns a pale golden brown. Do not let it burn, as it will make the oil bitter.
Temper the Chili Flakes (Two-Pour Method)
- Turn off the heat. Immediately pour about half of the hot oil (with the garlic) over the chili flake mixture in the bowl. It will sizzle vigorously. Stir well to ensure all the flakes are coated. This first pour toasts the spices and develops a deep, nutty aroma.
- Let the remaining oil in the saucepan cool for 2-3 minutes. This slightly lower temperature helps extract color and flavor without burning the chilies.
- Pour the rest of the oil into the bowl and stir again.
Cool and Finish
- Allow the chili oil to cool down completely at room temperature. This can take about 30-60 minutes.
- Once cool, stir in the light soy sauce and toasted sesame seeds.
- Transfer the finished chili oil to a clean, sterilized, airtight glass jar. For the best flavor, let it rest for at least 24 hours before using.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a kitchen thermometer for precision. Heating the oil to 110-120°C (225-250°F) for infusion is key to preventing burnt, bitter spices.
- 2The two-pour method is crucial: the first hot pour creates aroma, and the second, slightly cooler pour extracts color and flavor without burning.
- 3Always use a completely dry bowl and utensils. Any moisture can cause the hot oil to splatter dangerously and can spoil the oil during storage.
- 4For a deeper flavor, lightly toast the Sichuan peppercorns in a dry pan until fragrant before adding to the oil or grinding.
- 5The flavor of the chili oil will intensify and mature over several days. Be patient for the best results!
Adapt it for your goals.
Nutty Crunch
Add 2 tablespoons of crushed roasted peanuts or crispy fried soybeans to the chili oil after it has cooled for extra texture and flavor.
Extra UmamiExtra Umami
Finely mince 1 tablespoon of fermented black beans (douchi) and add them to the chili base before pouring the hot oil over.
Mushroom InfusionMushroom Infusion
Add 2-3 dried shiitake mushrooms to the oil during the initial infusion step for a deep, earthy, umami flavor. Remove them with the other whole spices.
Aromatic Green OnionAromatic Green Onion
Infuse the oil with the white parts of 2-3 scallions along with the other spices for a subtle, sweet onion aroma. Remove before adding garlic.
Why this is on our healthy list.
Boosts Metabolism
The capsaicin in chili flakes can temporarily increase metabolic rate, helping the body burn calories more efficiently.
Anti-Inflammatory Properties
Capsaicin, along with compounds in ginger and cinnamon, possesses natural anti-inflammatory properties that can help reduce inflammation in the body.
Rich in Antioxidants
Garlic and the various spices used in the oil are excellent sources of antioxidants, which help protect the body's cells from damage caused by free radicals.
Frequently asked questions
One tablespoon (approx. 18g) of this homemade Chilli Oil contains around 120-140 calories, primarily from the oil. The exact number can vary based on the specific oil and ingredients used.