This Sichuan Chili Oil contains Sichuan peppercorns which give it a unique numbing and tingling sensation. I remember my mom making this when I was a kid and our whole house would smell like chiles. We would have to open all the windows, otherwise everyone would be coughing. This recipe takes only 15 minutes to make and you can keep it in your fridge for up to 3 months.
Can't get enough of chili oil? Try my Sous Vide Chili Oil next!
๐ฅก About This Recipe
Chili oil is one of the most fundamental condiments in Chinese cuisine. It is very easy to make at home and you can customize it fully to your own taste. My mom is from Sichuan province, so I am sharing a Sichaunese-style of chili oil today. It is very similar to regular chili oil but has Sichuan peppercorns which give it a numbing and tingling sensation on the tongue.
When I make chili oil at home, I always use an instant-read thermometer to monitor the temperature of the oil. If you do not have one, I highly recommend buying one. It is really hard to gauge the temperature of oil just by looking at it, and we need to be pretty precise with the temperatures so we do not burn the chilis.
๐ง Ingredients
The ingredients are very simple. I am showing you a bare minimum version that requires only four ingredients: oil, Chinese dried peppers, Sichuan peppercorns, and toasted sesame oil. I personally really like this version because it only uses dry ingredients so the chili oil lasts for a very long time.
For the oil, you want to use a high-smoke point oil such as peanut, canola, corn, soybean, or vegetable. We will bring the oil temperature to 340โ so we need something that can withstand that.
Chinese dried peppers and Sichuan peppercorns can be found at almost all Asian grocery stores. You will want to crush the dried peppers into small flakes and crack the Sichuan peppercorns so that they release more of their numbing effect.
๐ช Instructions
STEP 1: Place the Sichuan peppercorns and Chinese dried peppers in a heat-resistant bowl or saucepan.
STEP 2: In a wok or small saucepan, heat the oil to around 340โ over medium-high heat. This should only take a few minutes if you have a good stovetop.
STEP 3: Pour the hot oil over the chiles, then quickly stir everything so the oil thoroughly coats them. Let the oil sit for at least 15 minutes to allow the flavors to come out.
STEP 4: Finally, stir in 1 tablespoon of toasted sesame oil. Use it immediately, or store it in a sterilized jar or airtight container in the fridge for up to 3 months.
๐ฝ Serving suggestions
๐ Recipe
Sichuan Chili Oil
Ingredients
- 1 cup neutral oil
- ยฝ cup Chinese dried peppers (crushed into small pieces)
- 2 tablespoons Sichuan peppercorns (cracked)
- 1 tablespoon toasted sesame oil
Instructions
- Place the Sichuan peppercorns and Chinese dried peppers in a heat-resistant bowl or saucepan.
- In a wok or small saucepan, heat the oil to around 340โ over medium-high heat. This should only take a few minutes if you have a good stovetop.
- Pour the hot oil over the chiles, then quickly stir everything so the oil thoroughly coats them. Let the oil sit for at least 15 minutes to allow the flavors to come out.
- Finally, stir in 1 tablespoon of toasted sesame oil. Use it immediately, or store it in a sterilized jar or airtight container in the fridge for up to 3 months.
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