An easy, hot Chinese chili oil recipe, Sichuan-style, to spice up your condiment shelf--and any dish you like. Chinese chili oil takes minutes to make and keeps for weeks in the fridge, ready to be added to rice, noodles, vegetables, and more.
Prep Time5 minutesmins
Cook Time5 minutesmins
Cuisine: Asian, Chinese, Sichuan
Keywords:: chili, chili oil, chinese food, condiment, Sichuan, spicy, Szechuan
2tablespoonsSichuan peppercorns, lightly crushed (see note, below)
1tablespoonkosher salt (I use Diamond Crystal brand)
1cupneutral vegetable oil, such as canola or avocado oil
2-inchpiece fresh ginger, peeled and finely chopped
Combine the chili flakes, peppercorns, and salt in a heat-proof bowl.
Heat the oil, bay leaves, ginger, star anise, and cinnamon stick in a saucepan over medium to medium-high heat for about 3 to 4 minutes. The oil is heated when the oil reaches 250°F or looks thin like water and shimmers a bit.
Pour the hot oil mixture over the chili flake mixture, taking care in case any oil spatters. Stir gently and cool to room temperature. Store in a clean container.
A note on the crushed Sichuan peppercorns: There are several ways to grind the Chinese peppercorns a bit. You can use a mortar and pestle, or place them in a baggie and crush them by banging them with the bottom of a pan or saucepot. If you do this method, just leave the baggie unsealed a little so that air can escape and won't pop the bag like a balloon.A note on storing Chinese chili oil: Some people leave their chili oil at room temperature, but I prefer to refrigerate mine because I am a bit paranoid about bacteria. This will keep for about a month, if not longer.