This authentic Sichuan Chili Oil features Chinese dried peppers and the famous numbing Sichuan peppercorns. You'll want to drizzle it on everything because it's so flavorful!
This chili oil is ready in under 10 minutes and can last for months in the fridge when stored properly.
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🌶 What is Sichuan Chili Oil?
It's a spicy condiment made by infusing oil with dried Chinese chilis and Sichuan peppercorns. What makes it unique is the addition of Sichuan peppercorns, which give it a unique tingly and numbing sensation.
🧂 Ingredients
- Neutral Oil: Use any neutral oil like peanut, canola, corn, soybean, or vegetable. Avoid olive oil as it has a low burning point, and its flavor doesn't complement Chinese dishes.
- Chinese Dried Chilies: You can buy these from most Asian grocery stores or on Amazon. You can also use chili flakes.
- Sichuan Peppercorns: The key ingredient! It adds a tingling and numbing sensation without heat or spice. Buy the red variety, which has a stronger taste.
- Toasted Sesame Oil: Adds a subtle toasted fragrance.
🔪 Instructions
STEP 1: Heat oil to around 340℉ in a wok or small saucepan over medium-high heat. Use a candy thermometer or instead-read thermometer to get it right.
STEP 2: Place Sichuan peppercorns and Chinese dried chilies in a heat-resistant bowl or saucepan. Slowly pour the hot oil over the chilis - they should sizzle, and their aroma should immediately fill the air. Allow the oil to cool for 15 minutes.
STEP 3: Stir in 1 tablespoon of toasted sesame oil. Store in a sterilized jar or airtight container in the fridge for up to 3 months.
💭 Top Tips
- Use A Thermometer: Ensuring the oil reaches the right temperature is essential for making the perfect chili oil. It should be hot enough to extract flavor without burning the chilis.
- DO NOT USE GLASS: I've seen stories on social media about glass breaking when hot oil is poured in. Stick to a stainless steel bowl or saucepan.
🍽 Serving suggestions
📋 Recipe
Sichuan Chili Oil
Ingredients
- 1 cup neutral oil (peanut, canola, corn, soybean, or vegetable, etc.)
- ½ cup Chinese dried chilis (crushed, or use chili flakes)
- 2 tablespoon Sichuan peppercorns (cracked)
- 1 tablespoon toasted sesame oil
Instructions
- Place Sichuan peppercorns and Chinese dried chilies in a heat-resistant bowl or saucepan.
- Heat oil to around 340℉ in a wok or small saucepan over medium-high heat. Use a candy thermometer or instead-read thermometer to monitor the temperature of the oil.
- Slowly pour the hot oil over the chilis - they should sizzle, and their aroma should immediately fill the air. Allow the chili oil to cool for 15 minutes.
- Stir in 1 tablespoon of toasted sesame oil. Store in a sterilized jar or airtight container in the fridge for up to 3 months (or up to 3 days at room temperature).
Notes
- Use A Thermometer: Ensuring the oil reaches the right temperature is essential for making the perfect chili oil. It should be hot enough to extract flavor without burning the chilis.
- DO NOT USE GLASS: I've seen stories on social media about glass breaking when hot oil is poured in. Stick to a stainless steel bowl or saucepan.
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