Quick & Easy Chinese Chili Oil

Ingredients

• 480 ml (2 cups)whole dried Sichuan red chillies, or 360 g (1½ cups) Sichuan or Korean red chilli flakes
• 3 cloves, finely mincedgarlic
• ¼ tspSichuan pepper powder
• 3 tspsalt
• 600 ml (2½ cups)vegetable oil or neutral oil
• 4 slicesginger
• 1 small, quarteredonion
• 4star anise
• 2bay leaves
• 1 stickcinnamon
• 5cloves

Instructions

1. 1

   Grind the chillies

   Use a food processor to grind the dried red chillies into small flakes, then transfer them to a large heatproof bowl.

2. 2

   Season the flakes

   Add the minced garlic, Sichuan pepper powder and salt to the bowl.

3. 3

   Heat the oil

   Warm the vegetable oil in a large pot over low-medium heat until it reaches about 121°C (250°F).

4. 4

   Infuse the oil

   Carefully add the ginger, onion, star anise, bay leaves, cinnamon stick and cloves to the hot oil. Simmer for 20–25 minutes, stirring occasionally.

5. 5

   Combine the oil

   Lift out the aromatics with a slotted spoon, then pour the hot oil over the chilli mixture. Stir straight away.

6. 6

   Cool and jar

   Let the mixture cool completely before transferring it to a sterilised glass jar.

What is Chinese chilli oil?

Chilli oil is a Chinese condiment made by pouring hot, seasoned oil over chillies and other flavourings. It is used to bring heat and aroma to dishes such as dumplings, noodles and soups.

This version builds flavour by first simmering whole spices and aromatics in the oil. Pouring the infused oil over chilli flakes and garlic gives the finished condiment both fragrance and a direct chilli kick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 0g protein, 0g carbs, 14g fat.

The listed nutrition is 120 kcal per serving, with the fat coming mainly from the vegetable oil; the chillies, spices and aromatics contribute little protein or carbohydrate per serving. Pair a modest spoonful with a meal that includes vegetables and a protein-rich food for a more balanced plate.

Choosing the chillies

Whole chillies: The recipe starts with 2 cups of whole dried Sichuan red chillies, ground into small flakes. Use a food processor and avoid reducing them to a fine powder.

Chilli flakes: The stated alternative is 360 g of Sichuan or Korean red chilli flakes. The chilli variety and grind affect the final heat, so choose according to your preference.

Building the aromatic oil

Whole spices: Star anise, bay leaves, cinnamon and cloves lend the oil its warm, layered aroma. Ginger and onion add further savoury notes as they simmer.

Gentle heat: Keep the oil at low-medium heat and stir occasionally during the 20–25-minute infusion. The recipe gives a target of about 121°C, so use a thermometer if you have one.

Pouring over the chillies

Heatproof bowl: Put the chilli flakes, garlic, Sichuan pepper and salt in a bowl that can safely take hot oil. Pour carefully to avoid splashes.

Quick stir: Stir as soon as the oil goes in so the chilli mixture is evenly coated. The oil is very hot at this stage, so keep your hands and face clear of the bowl.

Cooling and texture

Straining: Remove the ginger, onion and whole spices with a slotted spoon before pouring the oil over the chilli mixture. The minced garlic and chilli flakes remain in the bowl.

Ready to jar: Let the mixture cool completely before transferring it to a sterilised glass jar. The recipe does not specify a particular colour or thickness as a doneness cue.

How to serve it

Dumplings: Spoon a little over dumplings or serve it alongside them as a dipping condiment.

Noodles and more: Add it to noodles, stir-fries or soups to bring heat and aromatic flavour. Start with a small amount and add more to taste.

Recipe notes & tips

• Use a large heatproof bowl for the chilli mixture and hot oil.
• Grind whole chillies to small flakes rather than powder for a more textured condiment.
• Stir the aromatics occasionally while they simmer for 20–25 minutes.
• Pour the hot oil carefully, then stir the chilli mixture immediately.
• Wait until the oil has cooled completely before jarring it.

Variations

• Adjust the heat: Choose a milder or hotter dried chilli to suit your taste.
• Use chilli flakes: Replace the whole dried chillies with the stated Sichuan or Korean flakes.
• Change the oil: Use a neutral oil in place of vegetable oil.
• Add to noodles: Stir a little through noodles just before serving.
• Serve with dumplings: Put the oil on the table as a dipping condiment.

Common mistakes to avoid

• Using a delicate bowl: Hot oil can damage unsuitable containers; use a large heatproof bowl.
• Grinding too finely: A powder loses the intended flake texture; stop when the chillies are in small pieces.
• Rushing the infusion: The recipe calls for 20–25 minutes; keep the oil at low-medium heat and allow the aromatics to simmer.
• Leaving in the whole spices: Remove the ginger, onion and whole spices with a slotted spoon before combining the oil and chilli mixture.
• Jarring while hot: Let the oil cool completely before transferring it to the sterilised jar.

How to store

Because the mixture contains fresh garlic in oil, refrigerate it promptly after cooling and use it within 4 days; do not store it at room temperature. For longer storage, freeze it in a suitable container and thaw in the refrigerator.

Frequently asked questions