This Chinese chili oil delivers deep roasted chili flavor, gentle numbing heat, and irresistible aroma in every spoonful. Made with toasted spices, Sichuan peppercorns, and fragrant aromatics, this homemade chili oil instantly elevates noodles, dumplings, rice bowls, and stir-fries.
Course: Condiment / Sauce
Cuisine: Chinese recipe (Sichuan-style inspired)
Why Chinese Chili Oil Is So Popular
Chinese chili oil is beloved for its bold flavor and versatility. Unlike plain chili oil, this version layers heat with fragrance, umami, and subtle sweetness. It’s a staple in many Chinese households and restaurants because it transforms simple foods into crave-worthy dishes. From Sichuan noodles to dumplings and even eggs, chili oil adds instant depth and character.
INGREDIENTS FOR CHINESE CHILI OIL
- Neutral oil: vegetable oil, avocado oil, or canola oil
- Chinese chili flakes: crushed dried red chilies
- Sichuan peppercorns: whole, for numbing aroma
- Garlic: fresh cloves
- Ginger: fresh root
- Scallions: green onions
- Sesame seeds: white or toasted
- Soy sauce: optional for umami
- Sugar: balances heat
- Salt: seasoning
- Star anise: warm spice
- Cinnamon stick: subtle sweetness
- Bay leaf: depth and aroma
HOW TO MAKE CHINESE CHILI OIL
- Heat neutral oil gently in a saucepan until shimmering but not smoking.
- Add star anise, cinnamon stick, bay leaf, Sichuan peppercorns, garlic, ginger, and scallions.
- Fry aromatics slowly over low heat until lightly golden and fragrant.
- Remove aromatics and discard solids.
- Place chili flakes, sesame seeds, salt, and sugar in a heatproof bowl.
- Carefully pour the hot oil over the chili mixture, stirring constantly.
- Stir in soy sauce if using.
- Let cool completely before transferring to a jar.
DIETARY INFORMATION
- Naturally vegan
- Dairy-free
- Gluten-free (use gluten-free soy sauce or omit)
- Low-carb and keto-friendly (omit sugar)
Easy Chinese Chili Oil (Better Than Store-Bought)
Ingredients
- 1 cup neutral oil
- ¼ cup Chinese chili flakes
- 1 tablespoon Sichuan peppercorns
- 6 cloves garlic smashed
- 1- inch ginger sliced
- 2 scallions chopped
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce optional
- 1 star anise
- 1 small cinnamon stick
- 1 bay leaf
Instructions
- Heat oil in a saucepan over low heat.
- Add aromatics and spices; fry gently until fragrant.
- Remove solids and discard.
- Place chili flakes, sesame seeds, salt, and sugar in a bowl.
- Carefully pour hot oil over chili mixture, stirring constantly.
- Stir in soy sauce if using.
- Cool completely and store in a sealed jar.
Notes
Recipe Tips & Substitutions
- Keep oil below smoking point to avoid bitterness
- Make ahead and store refrigerated up to 1 month
- For milder heat, reduce chili flakes
- For extra crunch, add fried shallots
- Gluten-free: omit soy sauce or use tamari
- Low-calorie: reduce oil slightly and increase aromatics
Serving Ideas
- Drizzle over dumplings and wontons
- Toss with noodles or fried rice
- Spoon onto eggs or avocado toast
- Add to soups or dipping sauces
- Mix into stir-fried vegetables
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
