Sichuan Chili Oil

Sichuan Chili Oil

Toasted spices and crushed chiles infuse hot oil into a smoky, numbing condiment.

Total 1 hr Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Sesame

This chili oil layers toasted Sichuan peppercorns, star anise, and cinnamon into hot oil poured over coarse chile flakes, building a deeply aromatic, faintly numbing condiment. Spoon it over noodles, dumplings, or rice for a smoky, tingling heat. It keeps well in the fridge, so a batch stretches across weeks of meals.

Ingredients

  • 1 1/2 cups neutral oil, such as vegetable or peanut oil
  • 1 cup coarse Sichuan chile flakes (or gochugaru)
  • 2 tablespoons Sichuan peppercorns
  • 3 star anise pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tablespoon white sesame seeds
  • 1 small piece ginger, sliced
  • 2 scallions, cut into 2-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon sugar

Method

  1. In a heatproof bowl, combine the coarse chile flakes, sesame seeds, salt, and sugar. Set aside.

  2. In a small saucepan, combine the oil, Sichuan peppercorns, star anise, cinnamon stick, bay leaves, ginger slices, and scallions.

  3. Heat the oil mixture over medium-low heat until it reaches about 250°F and the ginger and scallions turn golden and fragrant, 15 to 20 minutes.

  4. Remove the pan from the heat and let the oil cool slightly for 5 minutes so it doesn't scorch the chile flakes.

  5. Strain the oil through a fine mesh sieve directly onto the chile flake mixture, discarding the solids, and stir well to combine.

  6. Let the chili oil steep at room temperature for at least 1 hour, stirring occasionally, before transferring to a clean jar.

  7. Store the chili oil in the refrigerator for up to one month, allowing the flavors to deepen over the first few days.

Rate this recipe

★ 3.4 (1)

Sichuan Chili Oil

This chili oil layers toasted Sichuan peppercorns, star anise, and cinnamon into hot oil poured over coarse chile flakes, building a deeply aromatic, faintly numbing condiment. Spoon it over noodles, dumplings, or rice for a smoky, tingling heat. It keeps well in the fridge, so a batch stretches across weeks of meals.

1 hr 16 oz 90 cal

Ingredients

  • 1 1/2 cups neutral oil, such as vegetable or peanut oil
  • 1 cup coarse Sichuan chile flakes (or gochugaru)
  • 2 tablespoons Sichuan peppercorns
  • 3 star anise pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tablespoon white sesame seeds
  • 1 small piece ginger, sliced
  • 2 scallions, cut into 2-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon sugar

Method

  1. 1

    In a heatproof bowl, combine the coarse chile flakes, sesame seeds, salt, and sugar. Set aside.

  2. 2

    In a small saucepan, combine the oil, Sichuan peppercorns, star anise, cinnamon stick, bay leaves, ginger slices, and scallions.

  3. 3

    Heat the oil mixture over medium-low heat until it reaches about 250°F and the ginger and scallions turn golden and fragrant, 15 to 20 minutes.

  4. 4

    Remove the pan from the heat and let the oil cool slightly for 5 minutes so it doesn't scorch the chile flakes.

  5. 5

    Strain the oil through a fine mesh sieve directly onto the chile flake mixture, discarding the solids, and stir well to combine.

  6. 6

    Let the chili oil steep at room temperature for at least 1 hour, stirring occasionally, before transferring to a clean jar.

  7. 7

    Store the chili oil in the refrigerator for up to one month, allowing the flavors to deepen over the first few days.