Chilli oil is one of those pantry staples that shows up in so many Chinese dishes, especially in Sichuan cuisine where heat and fragrance go hand-in-hand. It’s the kind of condiment that seems simple at first glance with just oil and chilli, but gets its depth from layers of aromatics gently infused into the oil before being poured over the chilli flakes.
This version is based on the classic Sichuan-style chilli oil with a balance of spices like star anise, cinnamon, black cardamom, and Sichuan peppercorn. It’s fragrant, slightly smoky, numbing, and spicy all at once. It’s perfect for noodles, dumplings, or just about anything that could use a little extra kick.
Once you learn the basic process, it’s easy to adjust based on what you have, which is part of what makes homemade chilli oil so approachable even for beginners.
Ingredients
- Use a neutral, high smoke point oil like canola, peanut, or vegetable oil as the base for your chilli oil. You want something that won’t add extra flavour, so the spices and chilli can shine.
Aromatic infusion
- Star anise (八角) brings a warm, slightly sweet liquorice-like aroma. It is classic in many Chinese oils and braises.
- Bay leaves (香葉) adds subtle earthy and herbal notes to balance the stronger spices.
- Cinnamon stick gives warmth and depth. Just a small piece is enough to avoid overpowering the oil.
- Black cardamom (草果) provides a strong, smoky aroma that adds extra complexity. If you don’t have it, you can skip or substitute with an extra star anise.
- Spring onions are cut into large sections. As it fries, it releases a subtle savoury-sweet aroma.
- Ginger adds a fresh, slightly sharp warmth to balance the richness of the oil.
- Garlic gives a savoury, fragrant base. Crushing releases the garlic flavour without burning too quickly.
Chilli Mix:
- Sichuan chilli flakes provide the main flavour and colour of your chilli oil. Use Sichuan-style chilli flakes for the right balance of heat, colour, and fragrance. They are typically more vibrant and slightly milder than standard chilli powder.
- Sichuan peppercorn brings that signature numbing, tingling sensation unique to Sichuan cooking. Use fresh, vibrant red peppercorns for best flavours.
- White sesame seeds add a gentle nutty aroma and a bit of texture.
Instructions
- Infuse the oil with aromatics
- In a small pot, combine oil and all your aromatics and spices: star anise, bay leaves, cinnamon stick, black cardamom, spring onions, ginger slices, and crushed garlic cloves.
- Heat gently over low-medium heat (around 120-130 Celsius, stovetop level 2-3).
- Let the oil slowly bubble and infuse for 20-25 minutes, stirring occasionally to prevent anything from sticking or burning.
- Your goal here is to extract the flavours slowly. You want to see gentle bubbles, not aggressive frying. The oil should turn slightly yellowish, and your kitchen will smell amazing.
- Prepare the chilli mixture
- While the oil is infusing, prepare a heatproof bowl. In the bowl, combine the chilli flakes, peppercorns, and white sesame seeds (optional for extra aroma and texture).
- Always pour the hot oil onto the chilli and never the other way around. This gives you better control and prevents splattering or burning.
- Pour and infuse the chilli
- Once your oil is done infusing, turn off the heat and let the oil cool slightly before pouring. Waiting around 2 minutes after turning off the heat works well.
- Pour the hot oil slowly through a fine strainer into your chill bowl.
- As the hot oil hits the chilli, you’ll hear a gentle sizzle and see the bright red colour release. This is you classic red chilli oil.
- Cool and store
- Let the oil cool completely at room temperature. Once cooled, transfer to a clean, airtight jar.
- The flavour develops even better after sitting for 1-2 days. Stored properly, it keeps for several weeks in the fridge or a cool dark spot.
Chilli Oil
Ingredients
- 250 ml neutral oil
- 2 pieces star anise
- 2 pieces bay leaves
- 1 cinnamon stick small piece
- 1 piece black cardamom
- 2 stalks spring onion
- 4-5 slices ginger
- 4 cloves garlic slightly crushed
Chilli Mix
- 50 g Sichuan chilli flakes
- 1 tbsp Sichuan peppercorn
- 1 tbsp white sesame seeds
Instructions
- In a small pot, add oil and all the aromatics and spices (except chilli flakes, peppercorn and sesame seeds)250 ml neutral oil, 2 pieces star anise, 2 pieces bay leaves, 1 cinnamon stick, 1 piece black cardamom, 2 stalks spring onion, 4-5 slices ginger, 4 cloves garlic
- Heat gently over low-medium heat (around 120-130°C, electric stove level 2-3)
- Let it slowly bubble for 20-25 minutes stirring occasionally.
- Prepare the chilli bowl: mix chilli flakes, peppercorn and sesame seeds.50 g Sichuan chilli flakes, 1 tbsp Sichuan peppercorn, 1 tbsp white sesame seeds
- Once oil is done infusing, turn off heat and cool oil for around 2 minutes.
- Slowly pour hot oil through a fine strainer onto the chilli bowl.
- Let fully cool and transfer to a clean jar.
