Szechuan/Sichuan-Spiced Chili Oil Recipe

Name: Szechuan/Sichuan-Spiced Chili Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Neutral oil; 1/4 cup Sichuan peppercorns; 1 piece Ginger, inch long; 2 Scallions; 1 Garlic clove, bruised; 1 piece Cinnamon or cassia bark; 4 Star anise pods; 3 Black cardamom pods; 2 cups Whole dried chilies; 2 tablespoons Whole cloves; 1/4 cup Chili powder; 1/4-2 cups Crushed chilies, see note; 1 tablespoon Sesame oil (optional); 1 pinch 5 spice powder (optional)

Servings: persons

4 cups Neutral oil
1/4 cup Sichuan peppercorns
1 piece Ginger, inch long
2 Scallions
1 Garlic clove, bruised
1 piece Cinnamon or cassia bark
4 Star anise pods
3 Black cardamom pods
2 cups Whole dried chilies
2 tablespoons Whole cloves
1/4 cup Chili powder
1/4-2 cups Crushed chilies, see note
1 tablespoon Sesame oil (optional)
1 pinch 5 spice powder (optional)

1
Optional: soak the Sichuan peppercorns in the neutral oil overnight. If you enjoy the numbing sensation (or need to mitigate some intensely spicy chilies), this is for you. Otherwise, include the peppercorns when you add the other dry spices.
2
Clean and sterilize containers that will accommodate about 6 cups of oil. Divvy up the chili flakes and powder between them if you would like a chunky dipping oil as pictured. Otherwise, you may steep the oil in the saucepan and strain the solids out before portioning it.
3
Clean the fresh aromatics (garlic, scallions, and ginger) and chop into large segments. Combine the peppercorns, oil, aromatics, and whole spices in a large saucepan. Bring the oil to the barest of simmers and maintain it for 20 minutes. At the end, add the pinch of 5 spice powder and tablespoon of sesame oil, if using. After, let the oil cool until you are comfortable pouring it.
4
Pour the oil through a strainer into the container with the pulverized chilies. Let steep at room temperature for 24 hours- it will attain a red hue and its spicy punch. Subsequently use or refrigerate, as the fresh aromatics increase the chance the oil will spoil.

2278

kcal

Calories

244

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups Neutral oil, 1/4 cup Sichuan peppercorns, 1 piece Ginger, inch long, 2 Scallions, and more.

Yes, Szechuan/Sichuan-Spiced Chili Oil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Szechuan/Sichuan-Spiced Chili Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions