Homemade Sichuan Garlic Chilli Oil is the most fragrant way to spice up your dishes! It’s AMAZING drizzled over your favourite noodles or dumplings and can be made in under 10 minutes! The best part? It stores well for MONTHS!
Sichuan Garlic Chilli Oil Recipe
While our pantry is always stocked with a bottle of chilli oil, I always find that most chilli oils from the supermarkets are a little…lacking. Sure, they’re hot and red, but that’s about all they would offer in a tablespoon or two.
You won’t get that with our Sichuan Garlic Chilli Oil. Just one TEASPOON of it and the heat will rock your tastebuds. Then after the first hit of spice, your mouth will be enveloped by a warmth that lingers all the way to your lips.
Once you have a taste of our Sichuan Garlic Chilli Oil, you won’t ever want to get any store-bought versions anymore!
And say goodbye to boring bland chilli oils, because this Sichuan Garlic Chilli Oil is infused with aromatics that add texture to every bite.
But nothing compares to the signature moment when your pour the hot oil on the spices. No words can describe the intense aromas that explode through the house.
It’s the most incredible hit of fragrance your nose has ever experienced. You just have to ty it yourself to know exactly what I’m raving on about!
What do you do with Chinese chilli oil?
Drizzle it over anything savoury! You can add an addictive kick to your dishes with just a small spoonful.
Our family enjoys the Sichuan Garlic Chilli Oil with noodles, rice, stir fries and dumplings, but there’s really no limit. It’s even great on pasta, pizza, eggs, sandwiches or as a gift!
How to store Chinese chilli oil
After you’re done with the chilli oil, seal it in a air-tight jar (preferably glass, unless you want to scrub vigorously to remove the oil from a plastic container) and it can store for up to 6 months in the fridge.
Make sure to only use clean and dry spoons to scoop into the container, otherwise you would be inviting unnecessary bacteria growth.
What oil is used for chilli oil?
When making a chilli oil, there are two main factors that contribute to its success: (1) the oil’s smoke point and (2) the taste of the oil.
To highlight the chilli flavour (and any other ingredients you add), it’s important to choose an oil with a neutral flavour. You also need an oil with a high smoke point to ensure that it’s hot enough to instantly cook everything in the bowl.
Here are some options that are neutral in taste and have a high smoke point:
- Peanut oil
- Vegetable oil
- Canola oil
- Grapeseed oil
- Rice bran oil
- Corn oil
What else can I add to chilli oil?
The best thing about homemade chilli oil is that you can customise it to however you like. Our Sichuan Garlic Chilli Oil recipe keeps things easy and simple, but you can definintely amp it up a notch using the ingredients I’ve listed below.
All you have to do is just mix in your favourite flavours to make the chilli oil YOURS!
Dry ingredients
- Whole or crushed peanuts. If you want a beautiful nuttiness and crunch to your oil, add in a few peanuts to the dry spices.
- Toasted sesame seeds. Putting even just a teaspoon of toasted white sesame seeds will give the oil an incredibly potent nutty flavour.
- Toasted star anise. This adds a subtle sweetness to the oil with a hint of licorice. It also has a mild peppery flavour which can work well as part of a chilli oil.
- Toasted Chinese cinnamon bark. Slightly spicy, this ingredient will add a warm and delicately sweet profile to your oil.
- Toasted dried bay leaves. These can infuse a pleasant bitterness to your oil that is similar to the flavour found in herbal dishes.
Fresh ingredients
- Ginger. Other than its health benefits, throwing in a few slices of ginger to the mix is great for getting an extra layer of warmth in your oil.
- Spring onions. Once cooked through the oil, the punch of fresh spring onions will disappear but you’ll be left with a hint of sweetness and a great crunchy texture.
What You'll need to make Sichuan Garlic Chilli Oil
This ingredient list is super short and sweet!
- 10 cloves minced garlic
- 1 1/2 tbsp chilli powder
- 1/4 US cup chilli flakes
- 1 tsp salt
- 1 tbsp Sichuan peppercorns
- 1 US cup oil with a high smoking point
Note: You can always adjust the measurements to your preference for a hotter, milder or more mouth-numbing experience!
How to make Sichuan Garlic Chilli Oil
Mix up your ingredients in a heatproof bowl. You will be pouring hot oil into it, so it MUST be able to withstand the heat.
Add the Sichuan peppercorns into the cold oil and bring it to smoking point. The time required will depend on your oil and your stove, but a general rule of thumb is when you can see it just start to show smoke or if it bubbles when a wooden chopstick in placed in the oil, it’s ready.
Pour the hot oil into the mixture of spices. Be careful because it will bubble and spit!
Stir gently and let it cool before enjoying. Ideally, wait for a few hours for the flavours to intensify.
Try our SIchuan Garlic Chilli Oil with these recipes!
- Easy BBQ Pork Lo Mein
- E-Fu Noodles with Roast Duck
- Wonton Egg Noodle Soup
- Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯)
- Rice Cooker Chicken and Mushroom Rice
- Four Cup Chicken (四杯雞)
- Taiwanese Pork Belly Bao (Gua Bao)
- Vietnamese Pork Mince
If you have a favourite way of enjoying this Sichuan Garlic Chilli Oil, let me know in the comments below!
Love of Love,
Jeannette
Sichuan Garlic Chilli Oil
Ingredients
- 10 cloves minced garlic
- 1 1/2 tbsp chilli powder
- 1/4 US cup chilli flakes
- 1 tsp salt
- 1 tbsp Sichuan peppercorns
- 1 US cup oil (with a high smoking point)
Instructions
- Mix up your ingredients in a heatproof bowl. You will be pouring hot oil into it, so it MUST be able to withstand the heat.
- Add the Sichuan peppercorns into the cold oil and bring it to smoking point. The time required will depend on your oil and your stove, but a general rule of thumb is when you can see it just start to show smoke or if it bubbles when a wooden chopstick in placed in the oil, it's ready.
- Pour the hot oil into the mixture of spices. Be careful because it will bubble and spit!
- Stir gently and let it cool before enjoying. Ideally, wait for a few hours for the flavours to intensify.
OH my, this is the perfect dipping hot sauce! I love how incredibly flavorful it is! Will be making it regularly, so good.
Thanks, Paula! It’s easily a favourite!
I have been looking for a good recipe for Sichuan chilli oil for ages! I’m so glad I found this one. Cannot wait to make this, pinned!
Thanks, Michelle! I’m glad you like it!
I love this sauce and put it on everything! I’ve always used this at dim sum restaurants and love that I can now make it at home.
It’s quite versatile, isn’t it? 😉
Love this recipe! It was super easy and so flavorful. I will definitely be making again!
Thanks, Kim! Glad you enjoyed it!
You know, I don’t know why MY pantry isn’t always stocked with chilli oil, because I love it! This sounds so good to make 🙂
Haha, now you can rectify that with your own homemade version!