Sichuan Chili Oil Sauce

Name: Sichuan Chili Oil Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese (Sichuan)
Ingredients: Dried red chili flakes, coarse grind — 60 g (1/2 cup); Sichuan peppercorns, whole — 10 g (1 tbsp); Star anise — 2; Cinnamon stick — 1; Bay leaves — 2; Vegetable oil — 300 ml (1.25 cups); Sesame seeds — 10 g (1 tbsp); Salt — 3 g (1/2 tsp)

The Quirky Foodster Team

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10 min

Prep

15 min

Cook

Ingredients

Dried red chili flakes, coarse grind — 60 g (1/2 cup)
Sichuan peppercorns, whole — 10 g (1 tbsp)
Star anise — 2
Cinnamon stick — 1
Bay leaves — 2
Vegetable oil — 300 ml (1.25 cups)
Sesame seeds — 10 g (1 tbsp)
Salt — 3 g (1/2 tsp)

Method

Place chili flakes, sesame seeds and salt in a large heatproof bowl.
Heat oil in a small saucepan with Sichuan peppercorns, star anise, cinnamon and bay leaves over low heat for 10-15
minutes to infuse, then strain out the whole spices, discarding them, and reheat the strained oil until shimmering hot
(but not smoking).
Carefully pour the hot infused oil over the chili flakes in the bowl in stages, stirring after each addition (it will sizzle
vigorously).
Let cool completely, stirring occasionally.
Transfer to a jar, ensuring the oil covers the settled chili sediment.

Cultural Background: A fragrant, numbing-spicy infused oil, Sichuan chili oil (hongyou) is built by pouring hot oil over ground chiles and aromatic spices, an essential condiment underlying countless Sichuan dishes from dan dan noodles to cold appetizers.

Tips: • Pouring the oil in stages, rather than all at once, gives better control and more even flavour extraction from the chiles. • The oil should be hot enough to sizzle the chiles but not so hot that it burns them instantly — test with a small amount first.

Variations: • Add a few dried Sichuan facing-heaven chiles left whole for extra visual appeal and aroma. • Adjust the whole spice blend proportions to taste.

Storage: Store in a sealed jar at room temperature up to 1 month, or refrigerate for longer shelf life up to 3 months.

Reheating: Not applicable; used at room temperature as a condiment. Nutrition (per serving) Approx. 90 kcal, 0.3 g protein, 10 g fat, 1 g carbohydrate per 15 ml serving.

FAQs: What is Sichuan chili oil traditionally used for? A condiment for dan dan noodles, dumplings, cold appetizers, and countless Sichuan dishes. Why does my chili oil taste bitter? The oil was likely too hot when poured over the chiles, scorching them; let the oil cool slightly before the final pour if this happens.