Description
Spice up your culinary repertoire with this Homemade Chinese Chili Oil Recipe! This Sichuan-style condiment is a flavor powerhouse that will elevate any dish. Whether you’re drizzling it over dumplings, enhancing stir-fries, or adding a spicy kick to noodles, this chili oil is incredibly versatile and easy to make. With a unique blend of Sichuan chili flakes, garlic, and aromatic spices, every drop bursts with flavor. Perfect for both casual meals and festive gatherings, this homemade chili oil is a must-have in your kitchen. Plus, it has a long shelf life, so you can enjoy your creation for weeks!
Ingredients
Scale
- 40 grams Sichuan chili flakes
- 200 ml rapeseed oil (or Chinese Caiziyou oil)
- 3 cloves garlic
- 2 tsp sesame oil
- 1 tsp salt
- 2 tsp brown sugar (white sugar is fine too!)
- 1–2 tbsp black rice vinegar
- 1 tsp sweet paprika powder (for color)
- 2–3 tsp white sesame seeds (toasted if possible)
- Various spices: star anis, Sichuan peppercorns, black cardamom, bay leaves, cinnamon stick, fresh ginger
Instructions
- Gather and measure all ingredients.
- In a heavy-bottomed saucepan over low heat, combine the rapeseed oil with garlic and spices. Heat for 30-40 minutes until fragrant.
- Remove from heat and let cool slightly before combining with the Sichuan chili flakes, salt, brown sugar, sweet paprika powder, toasted sesame seeds.
- Pour the warm infused oil over the spice mixture and stir well to combine. Add black rice vinegar and sesame oil.
- Allow to cool completely before transferring to a heatproof glass jar. Seal tightly and store in a cool dark place.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Infusing
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg