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Chili Oil Recipe
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Chili Oil Recipe

Make this homemade chili oil in under 20 minutes and learn how to customize based on your heat preference. Each bite will give you a slow and numbing type of heat that goes best with foods like dim sum or dan dan noodles.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 1 c
Calories: 19018 kcal
Course: Condiments
Cuisine: Asian, Chinese

Ingredients

Chili Spices & Seasonings
  • 4 tbsp Sichuan pepper flakes
  • ½ tsp five-spice powder
  • 1 tsp kosher salt Diamond Crystal brand preferred
  • 1 tsp white cane sugar
  • 1 tsp MSG
  • 1 tbsp sesame seeds toasted
Oil infusion
  • 1 cup vegetable oil
  • 2 tbsp Sichuan peppercorn
  • 4 star anise
  • 1 cinnamon stick
  • 8 cloves garlic smashed
  • 1 inch ginger sliced
  • 1 bay leaf
  • 2 lime peel optional

Instructions

Chili Spices & Seasonings
    Cup of Yum
  1. In a heat-safe glass container, combine the 4 tbsp Sichuan pepper flakes, ½ tsp five-spice powder, 1 tsp kosher salt, 1 tsp white cane sugar, and 1 tsp msg. Use a spoon to mix together ingredients.
Oil infusion
  1. Add the oil infusion ingredients to a cold sauce pan: 1 cup vegetable oil, 2 tbsp Sichuan peppercorns, 4 star anise, 1 cinnamon stick, 8 cloves garlic, 1 inch ginger, 1 bay leaf, and 2 lime peels.
  2. Bring the pan to a low simmer over medium-high heat and cook until the garlic is golden brown, about 10-15 minutes. Use the thermometer to make sure the oil stays within 250-275°F to prevent burning the aromatics. You’ll know when the infusion is finished because it will be fragrant.
  3. Turn the heat off and use a strainer to remove the aromatics and spices from the oil.
  4. Use the thermometer to make sure the oil is below 275°F before continuing. If you add the oil to the chili oil ingredients, you may shock the spices and produce bitter-tasting chili oil.
  5. Carefully, ladle about ¼ cup of the oil into the heat-safe container with the spices. Use a spoon to mix in the oil. Then, continue to add the oil into the container and mix again.
  6. Add the 1 tbsp toasted sesame seeds and mix.
  7. Allow the chili oil to cool to room temperature before serving.
  8. After serving, place the lid on top and keep it in the fridge. Use the chili oil within one week.

Nutrition Information

Calories 190.18kcal (10%) Carbohydrates 38.01g (13%) Protein 5.23g (10%) Fat 5.44g (8%) Saturated Fat 0.66g (3%) Polyunsaturated Fat 2.07g (12%) Monounsaturated Fat 2.14g (11%) Sodium 2375.16mg (99%) Potassium 402.35mg (9%) Fiber 9.09g (36%) Sugar 6.72g (13%) Vitamin A 105.04IU (2%) Vitamin C 48.27mg (54%) Calcium 243.22mg (24%) Iron 4.98mg (28%)

Nutrition Facts

Serving: 1 c

Amount Per Serving

Calories 19018

% Daily Value*

Calories 190.18kcal 10%
Carbohydrates 38.01g 13%
Protein 5.23g 10%
Fat 5.44g 8%
Saturated Fat 0.66g 3%
Polyunsaturated Fat 2.07g 12%
Monounsaturated Fat 2.14g 11%
Sodium 2375.16mg 99%
Potassium 402.35mg 9%
Fiber 9.09g 36%
Sugar 6.72g 13%
Vitamin A 105.04IU 2%
Vitamin C 48.27mg 54%
Calcium 243.22mg 24%
Iron 4.98mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.