Equipment
Ingredients
Chilli Base
- 40 g sichuan chilli flakes, coarsely ground
- 15 g white sesame seeds, toasted
- 5 g fine sea salt
Aromatics and Oil
- 300 ml canola oil
- 2 scallion, trimmed and halved crosswise
- 15 g fresh ginger, sliced into 3mm coins, unpeeled
- 4 garlic, peeled and lightly smashed
- 2 star anise
- 1 cassia cinnamon bark
- 2 bay leaf
- 5 g sichuan peppercorns, whole
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 130 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
- Fat
- 14 g
- Fiber
- 1 g
- Sodium
- 148 mg
- Saturated Fat
- 1 g
- Potassium
- 54 mg
- Calcium
- 19 mg
- Iron
- 0.6 mg
- Magnesium
- 7 mg
- Phosphorus
- 13 mg
- Zinc
- 0.2 mg
- Vitamin A
- 29 mcg
- Vitamin C
- 1 mg
- Water
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the sichuan chilli flakes, toasted white sesame seeds, and fine sea salt into a heatproof bowl. Stir with a heatproof spoon until evenly blended.
Place the canola oil, halved scallions, sliced ginger, smashed garlic cloves, star anise, cassia cinnamon bark, bay leaves, and whole sichuan peppercorns into a small saucepan.
Heat the saucepan over medium-low heat until the oil reaches 115°C (240°F) and bubbles gently around the aromatics. Simmer for 12 minutes until the scallions and garlic turn deep golden brown and stop releasing steam.
Pour the hot oil through a fine-mesh strainer into a clean bowl or measuring cup, and discard the spent aromatic solids.
Return the strained oil to the small saucepan and heat over medium heat until the digital probe thermometer reads 160°C (320°F).
Pour approximately half of the 160°C (320°F) oil directly over the chilli flake mixture in the heatproof bowl, stirring continuously with a heatproof spoon while the oil foams vigorously.
Allow the remaining oil in the saucepan to cool for 2 minutes until it reaches approximately 130°C (266°F), then pour the remaining oil into the heatproof bowl and mix thoroughly.
Leave the bowl on the counter uncovered and allow the chilli oil to cool at room temperature for 40 minutes.
Stir the mixture to suspend the sediment, then transfer the cooled chilli oil and flakes into a clean, completely dry airtight glass jar and seal tightly.
Chef's Notes
- The two-stage pouring technique is the restaurant secret to perfect chilli oil: the first high-heat pour at 160°C toasts the chilli flakes for complex aroma, while the second lower-heat pour at 130°C extracts deep ruby-red pigments without scorching.
- Choose Chinese coarse chilli flakes such as Sichuan Facing-Heaven (Chao Tian Jiao) or Er Jing Tiao for the ideal balance of fragrance, vibrant colour, and manageable heat rather than standard supermarket red pepper flakes.
- Moisture is the primary enemy of shelf stability in infused oils; frying the ginger, garlic, and scallions until crisp removes water activity, ensuring safe long-term storage.
- Allow the finished chilli oil to rest at room temperature for 24 to 48 hours before using; the aromatics, capsaicin, and numbing Sichuan peppercorn oils meld and deepen substantially over time.
Storage
Refrigerator: 6 months — Store in a clean, airtight glass jar. Always use a dry, clean spoon to prevent contamination and bacterial growth.
Reheating: Serve at room temperature. Do not reheat.
Troubleshooting
Chilli flakes turn dark brown or black and taste bitter
Cause: Oil was hotter than 170°C (338°F) when poured over the flakes
Fix: Cannot be fixed. Burnt chilli oil acquires an acrid flavour throughout and must be discarded
Prevention: Verify oil temperature with a digital probe thermometer and ensure it stays at 160°C (320°F) or below
Oil remains pale yellow or orange and lacks roasted flavour
Cause: Oil was below 135°C (275°F) during the first pour, failing to toast the chilli
Fix: Warm the entire bowl of oil and chilli in a saucepan over low heat to 120°C (248°F) for 2 minutes to bloom the color and aroma
Prevention: Heat oil fully to 160°C (320°F) before pouring the initial half over the dry spices
Oil turns cloudy or develops off-odours during storage
Cause: Water or moisture was introduced via wet utensils, undercooked aromatics, or a damp jar
Fix: Cannot be fixed. Discard immediately due to potential microbial spoilage
Prevention: Fry fresh aromatics until completely dry, discard them, and use bone-dry jars and utensils
Cultural Context
Chilli oil, known as Hong You or red oil in Mandarin, is a foundational element of Sichuan cuisine that provides the signature spicy and aromatic base for Dan Dan noodles, cold poached chicken, and Sichuan dumplings. Traditionally crafted by gently infusing neutral oil with warm spices like star anise and cassia before splashing it over regional ground chillies, it balances fiery pungency with nutty and floral notes. Variations of fragrant homemade chilli oil appear across China, ranging from crisp garlic-heavy Cantonese styles to deeply toasted northern blends.
