Master the Art of Making Chinese Chili Oil: A Fiery Staple of Sichuan Cuisine
Are you ready to unlock the secret to making authentic Chinese chili oil? This essential condiment is the heart and soul of many classic dishes, especially those from the bold and flavorful Sichuan cuisine.
Contents:
Known in China as “red oil” (红油), the best chili oil is aromatic, richly red, and perfectly balanced. Traditionally, Sichuan locals roast their chili peppers and grind them with a stone mill for maximum flavor. But don’t worry—modern convenience means you can grab a bag of chili flakes and whip up a batch of homemade chili oil in no time.
Choosing the Right Chili Peppers
You can make chili oil with a variety of Chinese chili peppers, but Sichuan natives have their favorites. The “Facing-heaven” pepper (朝天椒) is prized for its fragrant yet mild heat, while “Er jing tiao” (二荊條) peppers offer a brighter red color and a slightly spicier kick. Combining these two varieties is a winning strategy for flavor and color.
A Few Pro Tips
Investing in a kitchen thermometer is a game-changer for this recipe. Too hot, and you’ll scorch your chilies. Too cold, and the magic won’t happen. Aim for that Goldilocks zone of 110–120°C (230–250°F) for chili perfection.
Spices That Bring It All Together
Every chili oil recipe has its own twist, but Sichuan cooking takes spice seriously. A robust lineup includes ginger, bay leaves, scallion, star anise, cinnamon, Sichuan peppercorns, and cloves. These aromatics infuse the oil with layers of complexity that elevate every dish they touch.
How to Make Chinese Chili Oil
Step 1: Infuse the Oil
- Pour oil into a pot and add spices like star anise, cinnamon sticks, bay leaves, Sichuan peppercorns, cardamom, ginger, cloves, and optionally garlic and shallots.
- Heat the oil over medium heat, then gradually reduce to low. Maintain a temperature of about 110–120°C (230–250°F). You’ll know it’s right when small, steady bubbles rise around the spices. Let the oil infuse for at least 30 minutes—an hour if you want maximum flavor.
Key Notes:
- If you’re using only hard spices, the bubbling will remain subtle. If garlic and shallots are involved, expect slightly more action due to their water content.
- Adjust the heat to prevent burning. Remove garlic and shallots once they turn golden to avoid bitterness.
Step 2: The Three-Step Oil-Pouring Technique
Making Sichuan chili oil often involves a method called yixiang erhong sanla (一香二红三辣), which translates to “one aroma, two reds, three heats.” Here’s the breakdown:
- Yixiang (一香) – Aroma:
The first pour focuses on releasing the fragrance of the chili flakes. Pour hot oil directly into the “volcano” of chili and spices for maximum aroma. - Erhong (二红) – Redness:
The second pour extracts the vibrant red hue from the chilies, creating that signature fiery color. - Sanla (三辣) – Heat:
The final pour brings out the heat, giving the chili oil its iconic spicy kick.
Each step builds depth and character, resulting in a chili oil that’s fragrant, flavorful, and downright irresistible.
Whether you’re drizzling it over noodles, using it as a dip for dumplings, or adding it to stir-fries, this homemade chili oil will revolutionize your kitchen. Take your time, follow these steps, and embrace the art of making one of Sichuan cuisine’s most cherished condiments. Happy cooking! 🌶️
Chili oil (Hong You 辣椒油)
Ingredients
- 1½ cup peanut canola oil
- ¾ cup chili flakes
- 5 pcs star anise seeds
- 1 pcs cinnamon stick preferably cassia
- 2 pcs bay leaves
- 3 tablespoons Sichuan peppercorns
- 2 pcs black cardamom pods
- 1 tablespoon ginger cut into pieces
- 2 teaspoons cloves
- 1 teaspoon sugar
- ½ teaspoon salt
You can also add
- 3 pcs garlic cloves crushed
- 1-2 pcs shallots cut in half
Instructions
- Pour the oil into the pot, add the star anise, cinnamon stick, bay leaves, Szechuan pepper, cardamom, ginger, cloves, garlic and shallots if using. Set over medium heat to start and then gradually reduce the heat to medium-low or low once the oil is hot. The oil should be about 110-120°C and should cause small bubbles to slowly rise from the spices. Allow to infuse for at least 30 minutes, but up to 1 hour for best results.
- If you are using garlic and shallots, the oil will bubble a little more intensely due to the water content in them. Once you see bubbles, the temperature can range between 110-120°C. If you notice the spices sizzling more strongly or darkening too quickly, lower the temperature.
- When the garlic and shallots turn brown, remove them from the oil so they don’t burn.
- Mix the chilli flakes and sugar in a bowl. Build a sort of volcano out of the powder. Pour half of the oil into the opening of the ‘volcano’, stirring vigorously. Attention! The chilli flakes will sizzle at first. If you do it right, you will know by smelling the “popcorn” smell – you should not smell the burn at all. It’s not a bad idea to test the temperature of the oil on a small amount of chilli flakes, but don’t delay as the oil will cool quickly.
- Wait 7 minutes and pour in half the remaining oil.
- Wait another 5 minutes and pour in the remaining oil.
- Stir the chili flakes and oil after each pour to evenly distribute the heat from the oil. Stir the salt into the chili oil at the very end. Store in a clean jar in the fridge, it will keep for at least half a year.
Notes
If you use sesame seeds, they should be lightly toasted. Mix them with the chilli flakes before pouring in the heated oil.