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Chilli oil in a glass container with a spoon and dumplings on the side
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5 from 14 votes

Sichuan Garlic Chili Oil

Once your try this homemade Sichuan Garlic Chili Oil, you won't go back to the store-bought ones. It adds incredible flavour to every meal and is ready in under 10 minutes!
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Chinese, Sichuan
Servings: 10
Calories: 14kcal
Author: Jeannette


  • 10 cloves minced garlic
  • 1 1/2 tbsp chili powder
  • 1/4 US cup chili flakes
  • 1 tsp salt
  • 1 tbsp Sichuan peppercorns
  • 1 US cup oil (with a high smoking point)


  • 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.


  • Adjust the measurements to your preference for a hotter, milder or more mouth-numbing experience!
  • Mix in your favourite dry ingredients: whole or crushed peanuts, toasted sesame seeds, toasted star anise, toasted Chinese cinnamon bark or toasted dried bay leaves.
  • Add fresh aromatics: ginger or spring onions.
  • To let every ingredient really shine, wait for a few hours so the flavours intensify.


Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 253mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg