Name: Homemade Chinese Chili Oil
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Chinese
Ingredients: Base Ingredients:; 1 cup peanut oil; 1 tablespoon Sichuan peppercorns; 3 whole star anise; 1 small cinnamon stick; 2 whole black cardamom pods; 4 whole cloves; 1 bay leaf; 2 cloves garlic, smashed; 1/2-inch piece fresh ginger root, peeled and sliced; 1/2 teaspoon salt; 1/3 cup Sichuan chili flakes (or regular red chili flakes); Optional Add-Ins:; 1 teaspoon toasted sesame oil; 1–2 tablespoons toasted hulled sesame seeds (for texture); 1 teaspoon Chinese black vinegar (or balsamic/rice vinegar); 1 teaspoon tamari (or soy sauce, omit salt if using)

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This Homemade Chinese Chili Oil is a must-have condiment for anyone who loves bold, spicy flavors in their cooking. It’s packed with the warm, fragrant heat of Sichuan peppercorns, star anise, and chili flakes, making it the perfect addition to stir-fries, noodles, and even as a dip for dumplings. Plus, it’s incredibly easy to make, and it stores well for months!

Why You’ll Love This Recipe

This homemade Chinese chili oil is a game-changer for anyone who enjoys adding spice and depth to their dishes. The unique combination of Sichuan peppercorns, star anise, and garlic creates a rich, aromatic flavor profile that enhances any meal. It’s incredibly versatile, and once you have it on hand, you’ll want to add it to everything from noodle bowls to grilled meats, giving your meals that perfect spicy kick.

Homemade Chinese Chili Oil

Ingredients

1 cup peanut oil
1 tablespoon Sichuan peppercorns
3 whole star anise
1 small cinnamon stick
2 whole black cardamom pods
4 whole cloves
1 bay leaf
2 cloves garlic, smashed
1/2-inch piece fresh ginger root, peeled and sliced
1/2 teaspoon salt
1/3 cup Sichuan chili flakes (highly recommended, or use regular red chili flakes in a pinch)

Optional Add-Ins for More Flavor:

1 teaspoon toasted sesame oil
OR 1–2 tablespoons toasted hulled sesame seeds (for texture)
1 teaspoon Chinese black vinegar (or substitute balsamic or rice vinegar)
1 teaspoon tamari (or substitute soy sauce, omit salt if using)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Add all ingredients except the chili flakes and optional add-ins to a small saucepan.
Heat the oil over medium heat until the temperature reaches around 225°F (108°C). Maintain this temperature. You should see tiny bubbles floating. If garlic starts to burn, reduce the heat.
Simmer the oil gently at 225°F for about 30 minutes. If the garlic becomes very brown, remove it to avoid burning.
Place the chili flakes into a sealable jar.
Strain the hot oil through a fine mesh strainer into the jar. The oil should be around 225°F to prevent the chili flakes from burning. As the oil hits the chili flakes, it will sizzle, and the aroma should be pleasant.
If adding any optional flavor add-ins (sesame oil, sesame seeds, vinegar, or tamari), let the oil cool for about 10 minutes before stirring them in.
Allow the chili oil to cool completely, then seal the jar and refrigerate it.
Wait at least 24 hours before using for optimal flavor. Stir the oil each time before using, always with a clean utensil.

Servings and Timing

Servings: 20 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Spicy Level: Adjust the amount of chili flakes to your desired spice level. Add more for a thicker, spicier oil.
Herbal Notes: Add a few sprigs of fresh thyme or rosemary to the simmering oil for an herbal infusion.

Storage & Reheating Tips

Storage: Keep the chili oil in a sealed jar in the fridge for at least 3 months (up to 6 months if you omit the garlic and ginger).
Use: Stir before each use, and always use a clean utensil to scoop out the oil.

FAQs

1. Can I use a different oil instead of peanut oil?

Yes, you can use vegetable oil, canola oil, or any neutral oil in place of peanut oil.

2. How spicy will this chili oil be?

The spiciness depends on the amount of chili flakes used. Adjust the quantity to suit your spice tolerance.

3. Can I use regular red chili flakes instead of Sichuan chili flakes?

Yes, you can use regular red chili flakes, but Sichuan chili flakes have a distinct flavor and heat that is authentic to the recipe.

4. Can I use this chili oil for cooking?

Yes, this chili oil can be used in stir-fries, drizzled over noodles, or added to soups and sauces for extra flavor.

5. Can I make this chili oil without Sichuan peppercorns?

While Sichuan peppercorns are a key ingredient for that unique numbing heat, you can skip them if you prefer a milder version.

6. How long should I wait before using the chili oil?

For the best flavor, allow the oil to sit for at least 24 hours before using, though you can start using it sooner if needed.

7. Can I add more spices or herbs to the oil?

Yes, feel free to experiment with additional spices like star anise or herbs like thyme for different flavor profiles.

8. Does this chili oil need to be refrigerated?

Yes, this chili oil should be refrigerated to ensure its freshness and longevity.

9. Can I use this chili oil as a marinade?

Absolutely! This chili oil can be used as a marinade for meats, tofu, or vegetables, adding a spicy, aromatic depth.

10. Can I freeze chili oil?

It’s best to store chili oil in the refrigerator rather than freezing it to maintain its fresh flavor.

Conclusion

This Homemade Chinese Chili Oil is a simple and incredibly flavorful condiment that will elevate any dish with its bold and spicy kick. Whether you’re drizzling it over noodles, using it as a dip, or incorporating it into stir-fries, this homemade version adds authentic, aromatic depth to your meals. Make it in bulk and enjoy the convenience of having this spicy, savory oil on hand whenever you need a burst of flavor!