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How to Make Authentic Chinese Chili Oil at Home 🌶️🔥

How to Make Authentic Chinese Chili Oil at Home 🌶️🔥

How to Make Authentic Chinese Chili Oil at Home 🌶️🔥

 

 

Chinese chili oil (辣椒油, Làjiāo Yóu) is a staple in Chinese cuisine, known for its deep red color, aromatic spices, and bold heat. Whether drizzled over dumplings, noodles, or stir-fries, this infused oil adds layers of flavor that go beyond simple spiciness.

While I was living in Taiwan, I loved the fact that each restaurant had its own version of chili oil on the table for you to drizzle on your dish if you like. Everyone's Chili oil is slightly different, and they usually don't give out the recipe. Now that we live in the USA, chili oil is something I can't get enough of.

I thought I'd take a crack at making my own, and let me tell you, it's not that hard! You can easily make it at home using fresh and dried ingredients and tailor the spice level to your preference. In this guide, we’ll cover everything you need to know, from choosing the right chilies to perfecting the infusion process.

Give this recipe a try and let me know what you think!

  • You can always get a hold of me on Instagram.  

🔥 What is Chinese Chili Oil?

Chinese chili oil is a flavorful, infused oil made by pouring hot oil over crushed dried chilies and aromatics. The heat releases the chilies’ essential oils, creating a complex, fragrant condiment.

Unlike plain hot sauce, homemade chili oil lets you customize flavors by adding Sichuan peppercorns, garlic, ginger, or even star anise.

Popular Uses of Chili Oil:

  • As a dipping sauce for dumplings, wontons, or spring rolls.
  • Tossed with noodles (dan dan noodles, biang biang noodles).
  • Stirred into soups and broths for extra heat.
  • Used in stir-fries for a smoky, spicy flavor.
  • Drizzled over rice bowls and grilled meats.

Like this plate shown above? Find it here.

Ingredients for Authentic Chinese Chili Oil

Main Ingredients:

  • 1 cup Sichuan chili flakes (see best options below)

 

  • 2.5 cups neutral oil (canola, vegetable, peanut oil
  • ½ cup Sichuan peppercorns (adds numbing heat)
  • 1/4 cup dried chopped Thai chilis (for extra heat)
  • 2 bay leaves (for earthy aroma)
  • 3 black cardamom pods (adds smoky depth)
  • 4 nuggets dried ginger (for warmth and slight sweetness)
  • 3 star anise (classic Chinese spice, enhances fragrance)
  • 1 teaspoon cloves (adds warm spice undertones)
  • 2 cinnamon sticks (deepens the overall aroma)

 

  • 1 tbsp soy sauce
  • 2 tsp salt
  • 2 tsp sesame oil

 

Best Chili Flakes for Chinese Chili Oil:

  • Sichuan chili flakes (Làjiāo Miàn / 辣椒面) → The most authentic choice, offering a deep red color and mild heat.
  • Korean gochugaru (고춧가루) → Slightly sweet and mild, adds vibrant color.
  • AVOID Crushed red pepper flakes → They just arent authentic and give a weird flavor.

 

Our ramekins work perfectly as prep bowls.

Step-by-Step Instructions for Homemade Chinese Chili Oil

1️⃣ Prepare the Chili Mixture

  1. Choose a medium heatproof bowl and add the Sichuan chili flakes. (our small or medium size Mora mixing bowls work perfect!)
  2. Keep the Sichuan peppercorns, bay leaves, black cardamom, dried ginger, star anise, cloves, and cinnamon sticks aside for infusing the oil.

2️⃣ Heat the Oil

  1. In a small saucepan, heat 2.5 cups of neutral oil, Sichuan peppercorns, dried chopped Thai chilis, bay leaves, cardamom pods, dried ginger, star anise, cloves, and cinnamon sticks on medium low heat until you see small bubbles slowly coming up and attaching to the aromatics. If it starts bubbling too fast, turn down the heat.
  2. Let them simmer for 1 hour, stirring occasionally. The oil should be hot but not smoking.
  3. After 1 hour, remove the aromatics with a strainer.
  4. Increase heat of the infused oil. I dont have a thermometer, so i waited for five minutes to heat up, then poured a tablespoon over my chili flakes to test. Once the oil bubbles over the chili flakes, but doesn't smoke, you know it's the right tempurature.  

3️⃣ Pour Hot Oil Over Chili Flakes

  1. Slowly pour the hot oil over the Sichuan chili flakes.
  2. The oil will bubble and sizzle—this is where the magic happens! You will get an amazing nutty aroma.

4️⃣ Let It Cool & Store

  1. Let the chili oil cool for at least 30 minutes before transferring to a glass jar. Add the remaining ingredients (soy sauce, salt, and sesame oil) for further flavor. This step is optional, but I love it this way.
  2. Store at room temperature for up to a month, or refrigerate for longer shelf life.

 

The bubbles should look like this when simmering.

Final Thoughts: Elevate Your Cooking with Homemade Chili Oil

Making Chinese chili oil at home is easy, customizable, and delicious. Whether you like it mild and fragrant or fiery and bold, this homemade recipe beats store-bought versions every time.

Try it out and let me know—what’s your favorite way to use chili oil? 

Find me making this recipe on IG and comment below.

 

Chili Oil

Category

Condiment

Servings

40+

Prep Time

5 Minutes

Cook Time

1 hour 15 min

Let's dive in

Author:

Alixandrea Tieben

Ingredients:

  • 2.5 Cups neutral oil
  • 1/2 Cup Sechuan Peppercorns
  • 1/4 Cup dried chopped Thai chilis
  • 2 Bay leaves
  • 3 black cardamom pods
  • 4 nuggets dried ginger
  • 3 star anise
  • 1 teaspoon cloves
  • 2 cinnamon sticks
  • 1 tbsp soy sauce
  • 2 tsp salt
  • 2 tsp sesame oil 

 

 

Directions:

  1. Choose a medium heatproof bowl and add the Sichuan chili flakes. (our small or medium size Mora mixing bowls work perfect!)
  2. Keep the Sichuan peppercorns, bay leaves, black cardamom, dried ginger, star anise, cloves, and cinnamon sticks aside for infusing the oil.
  3. In a small saucepan, heat 2.5 cups of neutral oil, Sichuan peppercorns, dried chopped Thai chilis, bay leaves, cardamom pods, dried ginger, star anise, cloves, and cinnamon sticks on medium low heat until you see small bubbles slowly coming up and attaching to the aromatics. If it starts bubbling too fast, turn down the heat.
  4. Let them simmer for 1 hour, stirring occasionally. The oil should be hot and bubbling, but not smoking.
  5. After 1 hour, remove the aromatics with a strainer.
  6. Increase heat of the infused oil. I dont have a thermometer, so i waited for five minutes to heat up, then poured a tablespoon over my chili flakes to test. Once the oil bubbles over the chili flakes, but doesn't smoke, you know it's the right tempurature.
  7. Slowly pour the hot oil over the Sichuan chili flakes.
  8. The oil will bubble and sizzle—this is where the magic happens! You will get an amazing nutty aroma.
  9. Let the chili oil cool for at least 30 minutes before transferring to a glass jar. Add the remaining ingredients (soy sauce, salt, and sesame oil) for further flavor. This step is optional, but I love it this way.
  10. Store at room temperature for up to a month, or refrigerate for longer shelf life.

 

Find me making this recipe on instagram. If you make this, feel free to tag me @moraceramics.

Written by Alixandrea Tieben

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