Sichuan Garlic Chili Oil (2024)

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Published: Feb 8, 2022 · Last Modified: Feb 9, 2022 by Jeannette ·

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Our homemade Sichuan Garlic Chili Oil is the most fragrant way to spice up any meal! It’s AMAZING drizzled over your favorite dishes and can be made in under 10 minutes with only five ingredients! The best part? It stores well for MONTHS!

For a spicy kick with Vietnamese flavors, try our Sa Tế (Lemongrass Chili Sauce)!

The only spicy oil recipe you’ll need

While our pantry is always stocked with a bottle of emergency supermarket chili oil, I often find that I’m sacrificing flavor for convenience. Sure, they all seem promising with their bright red color, but it doesn’t go beyond that initial hot kick.

Now, if you want a heat that’ll REALLY rock your taste buds, you have to try our homemade Sichuan Garlic Chili Oil! Just one teaspoon and your mouth will explode with a warmth that lingers all the way to your lips.

A that’s not all. We infuse our oil with aromatics including garlic and the signature mouth-numbing peppercorns so you can trust that every ingredient is scorched hot until the oil’s packed with flavor. Imagine that drizzled on your favorite dishes!

Make this recipe yours

The best thing about anything homemade is that you can customize it tohoweveryou like.You can always adjust the measurements to your preference for a hotter, milder or more mouth-numbing experience.

Here are some other ways to amp up this recipe:

Mix in your favorite dry ingredients

Whole or crushed peanuts.If you want a beautiful nuttiness and crunch, add in a few peanuts to the dry spices.
Toasted sesame seeds.Putting even just a teaspoon of toasted white sesame seeds will give it an incredibly potent nutty flavor.
Toasted star anise.This adds a subtle sweetness with a hint of licorice. It also has a mild pepperiness which can complement the spice.
Toasted Chinese cinnamon bark.Slightly spicy, this ingredient will add warmth and sweetness.
Toasted dried bay leaves.These can infuse a pleasant bitterness to that is similar to the aroma found in herbal dishes.

Add fresh aromatics

Ginger. Other than its health benefits, throwing in a few slices of ginger to the mix is great for getting an extra layer of warmth.
Spring onions/Scallions. Once cooked through, the punch of fresh spring onions will disappear but you’ll be left with a hint of sweetness and a great crunchy texture.

To let every ingredient really shine, wait for a few hours after they’ve been cooked so the flavors intensify.

How do you eat Garlic Chili Oil?

The greatest thing about making your own sauces and oils is that you can use them to jazz up any meal. The easiest way to enjoy this one is by pouring 1-2 teaspoons (or more) over your favorite noodle, rice, meat or vegetable dishes.

But you can really have it with anything! Here are some of the ways we use it (except for the one we came across on the Internet!):

Use it as a dip for dumplings (fried, steamed or boiled).
Marinate it meat with it, then cook the protein as you see fit.
Spoon a few teaspoons over cooked egg (I love mine over a fried sunny side up egg with Scallion Oil Noodles (葱油拌面).
Mix it through a salad dressing.
Pour it over some ice cream – this was a viral trend that happened when McDonald’s released their spicy chili oil ice cream sundae!

There’s really no limit. It’s even great on pasta, pizza, sandwiches or as a gifted as an edible gift. Trust me, after you try making it, you won’t ever go for store-bought anymore!

Why this recipe works

Using your favorite nuts and seeds adds texture to every bite which then becomes infused with aromatics.
You can add as much (or as little) chili powder as you like to make the spice level perfect for you.
Garlic adds a fragrant kick that works perfectly with the dry spices.

What you’ll need

About the spices

There are many versions of chili flakes and powders and any will work, but if you can get your hands on the Sichuan variety for each, that would be ideal.

How to make this recipe

Mix up the chili flakes, chili powder, chopped garlic and salt in a heatproof bowl. You will be pouring hot oil into it, so it MUST be able to withstand the heat without breaking.

Pour the cold oil into a small pot, then add the Sichuan peppercorns in and bring it to smoking point.

Note: The time required will depend on your oil and your stove, but a general rule of thumb is when you can see itjust start to show smoke or if it bubbles when a wooden chopstick is placed in the oil, it’s ready.

Pour the hot oil into the mixture of spices. Be careful because it will bubble and spit!

Stir gently and let it cool before enjoying immediately as is!

FAQs

What do you do with the leftover sauce?

Store, then drizzle it over anything when you feel like it! You can add an addictive kick to your meals with just a small spoonful.
Our family even enjoys tossing it in stir fries including Crispy Pork Belly Stir Fried with Asian Greens, Pea Shoots and Garlic and Water Spinach with Fermented Bean Curd.

What’s the best way to store it?

Seal it in a air-tight jar (preferably glass, unless you want to scrub vigorously to remove it from a plastic container) and it will store for up to 6 months in the fridge.
Make sure to only use clean and dry spoons to scoop into the container, otherwise you would be inviting unnecessary bacteria growth.

Which type of oil do I use?

There are two main factors that contribute to its success: (1) the smoke point and (2) its taste.
To highlight the chili flavor (and any other ingredients you add), it’s important to choose an oil with a neutral flavor.You also need it to have a high smoke point to ensure that there’s enough heat to instantly cook everything in the bowl.
Here are some oils that are neutral in taste and have a high smoke point:
– Peanut
– Vegetable
– Canola
– Grapeseed
– Rice bran

Tips for the best results

Let it rest for a few hours before serving. That way, the aromatics have a chance to infuse deeply into the oil for more flavor.
Use good-quality Sichuan products. Fresh Sichuan chili flakes and powder will complement the aromatics in this oil well.
Add more aromatics. The more you put in, the more fragrant it will become.

Make every meal a fantastic one!

Here are our FAVORITE ways to enjoy this phenomenal sauce:

Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) – This recipe is simple and delicious, which is the perfect base for a spicy hit.
Taiwanese Pork Belly Bao (Gua Bao) – Served in large groups, these handheld appetizers are the best place to let your guests add extra flavor to their liking.
Four Cup Chicken (四杯雞) – No chicken should be served without a sauce to take it up a notch!
Wonton Egg Noodle Soup – Chinese soups are the ultimate way to let a sauce shine.
Chinese Garlic Butter Beef (蒜子牛柳) – Easy and humble, Dad’s recipe can be jazzed up with the spicy kick!

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Sichuan Garlic Chili Oil

Once your try this homemade Sichuan Garlic Chili Oil, you won't go back to the store-bought ones. It adds incredible flavor to every meal and is ready in under 10 minutes!

5 from 19 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 8 minutes minutes

Servings: 10

Calories: 14kcal

Author: Jeannette

Equipment

▢
heatproof bowl/container

Ingredients

▢ 10 cloves garlic (finely chopped)
▢ 1 1/2 tbsp chili powder
▢ 1/4 US cup chili flakes
▢ 1 tsp salt (or to taste)
▢ 1 tbsp Sichuan peppercorns
▢ 1 US cup oil (with a high smoking point)

Instructions

Mix up the chili flakes, chili powder, chopped garlic and salt in a heatproof bowl. You will be pouring hot oil into it, so it MUST be able to withstand the heat without breaking.
Pour the cold oil into a small pot, then add the Sichuan peppercorns in and bring it to smoking point.
Note: The time required will depend on your oil and your stove, but a general rule of thumb is when you can see itjust start to show smoke or if it bubbles when a wooden chopstick is placed in the oil, it's ready.
Pour the hot oil into the mixture of spices. Be careful because it will bubble and spit!
Stir gently and let it cool before enjoying immediately as is!

Notes

Let it rest for a few hours before serving. That way, the aromatics have a chance to infuse deeply into the oil for more flavor.
Use good-quality Sichuan products. Fresh Sichuan chili flakes and powder will complement the aromatics in this oil well.
Add more aromatics. The more you put in, the more fragrant it will become.
Add fresh aromatics: ginger or spring onions.
Mix in your favorite dry ingredients: whole or crushed peanuts, toasted sesame seeds, toasted star anise, toasted Chinese cinnamon bark or toasted dried bay leaves.

Nutrition

Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

This post was originally published on 31/3/20 and updated with new pictures in February 2022.

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Reader Interactions

Comments

Paula Montenegro says
February 18, 2020 at 9:43 am

OH my, this is the perfect dipping hot sauce! I love how incredibly flavorful it is! Will be making it regularly, so good.
Reply
- Jeannette says
  February 18, 2020 at 7:33 pm
  Thanks, Paula! It’s easily a favourite!
  Reply
Michelle says
February 18, 2020 at 10:08 am

I have been looking for a good recipe for Sichuan chilli oil for ages! I’m so glad I found this one. Cannot wait to make this, pinned!
Reply
- Jeannette says
  February 18, 2020 at 7:33 pm
  Thanks, Michelle! I’m glad you like it!
  Reply
- Monica says
  October 23, 2020 at 10:19 am
  
  Thanks for sharing and I love the taste of chilli source! 👍👍👍✌️✌️🌹
  Reply
  - Jeannette says
    October 23, 2020 at 6:18 pm
    You’re very welcome, Monica! Spice is the best!
    Reply
Angela Allison says
February 18, 2020 at 11:06 am

I love this sauce and put it on everything! I’ve always used this at dim sum restaurants and love that I can now make it at home.
Reply
- Jeannette says
  February 18, 2020 at 7:34 pm
  It’s quite versatile, isn’t it? 😉
  Reply
kim says
February 18, 2020 at 1:23 pm

Love this recipe! It was super easy and so flavorful. I will definitely be making again!
Reply
- Jeannette says
  February 18, 2020 at 7:34 pm
  Thanks, Kim! Glad you enjoyed it!
  Reply
Cathleen @ A Taste of Madness says
February 18, 2020 at 2:13 pm

You know, I don’t know why MY pantry isn’t always stocked with chilli oil, because I love it! This sounds so good to make 🙂
Reply
- Jeannette says
  February 18, 2020 at 7:34 pm
  Haha, now you can rectify that with your own homemade version!
  Reply
Nart | Cooking with Nart says
April 07, 2020 at 10:20 pm
See Also
Chicken Sotanghon Soup

OMG I tried this recipe and it’s the best Sichuan garlic chili oil I’ve ever had! I love this stuff…every time I go to a Chinese restaurant, I eat probably eat more of this than the actual food haha.
Reply
- Jeannette says
  April 07, 2020 at 10:42 pm
  That’s amazing to hear, Nart! I’m a huge fan of chili oil as well. Let’s put it on everything, haha!
  Reply
Kushigalu says
April 07, 2020 at 10:24 pm

Look at that. Fantastic. I can’t wait to make this oil at home and use it in many ways
Reply
- Jeannette says
  April 07, 2020 at 10:33 pm
  Thanks, Kushigalu! I hope you enjoy it!
  Reply
cyndy says
April 07, 2020 at 10:41 pm

I love this sauce on everything so thank you for posting this amazing recipe!
Reply
- Jeannette says
  April 07, 2020 at 10:42 pm
  You’re so very welcome, cyndy!
  Reply
Jere says
April 07, 2020 at 10:51 pm

I am so making this chili oil, I love all the flavors and can think of so many uses for these great flavors.
Reply
- Jeannette says
  April 07, 2020 at 10:54 pm
  Wonderful! I hope you enjoy it on everything!
  Reply
Kari Anderson says
April 08, 2020 at 12:04 am

Garlic and spice – the perfect combination. I’m going to use this for so many things!
Reply
- Jeannette says
  April 08, 2020 at 6:36 am
  They certainly work well together! Great to hear!
  Reply
Carly says
April 09, 2020 at 2:48 pm

Bit worried I overcooked my peppers, when the oil started smoking I turned off and added to the chillies and garlic but the pepper was black and tastes burnt 😭 I will be trying again though because this tastes amaze, I think i just need to perfect it?
Reply
- Jeannette says
  April 09, 2020 at 10:32 pm
  Hi Carly, mine were a little black too, but you can use a sieve to remove them if you’d like! Cooking it in the oil lets the flavor release into it, so I’d say it has done its job 🙂
  Reply
Laura says
August 07, 2020 at 12:29 am
In step 1- put dry ingredients in a bowl. in step 2, put oil in a pan and heat up? isn’t the explicit step of using a heated pan left out? ah– i see if i look at the pics, it makes more sense. i did just “skip to recipe” and genuinely got confused. 🙂 but – definitely looks delicious, i’ll give it a try!
Reply
- Jeannette says
  August 07, 2020 at 7:26 am
  I’m glad the pictures helped 🙂
  Reply
Lorraine says
August 21, 2020 at 2:59 am
Hi Jeanette, I’ma newbie to the wonders of cooking great Asian food and wondering if you toast the Chinese cinnamon stick whole and leave it whole or if it’s grated or something into the dry ingredients? Also, are the nutritional values for the complete recipe for 10 people or per tbsp or per portion (and do you stick to that for all your recipes)? Thanks L
Reply
- Jeannette says
  August 21, 2020 at 7:16 am
  Hi Lorraine! Welcome to cooking Asian food! For this recipe you can toast cinnamon stick whole then take it out after it has been through the oil. It’s really just for flavor, then you can discard the sticks. The calories are for 10 people 🙂
  Reply
Alan LondonUK says
January 25, 2021 at 2:05 am
tHANKS, HOW LONG WILL THIS KEEP FOR?
Reply
- Alan LondonUK says
  January 25, 2021 at 2:09 am
  Sorry, can see its says months!
  Reply
  - Jeannette says
    January 25, 2021 at 7:57 pm
    Haha, no problem!
    Reply
Josh says
February 10, 2021 at 8:51 am
What kind of chili powder do you suggest? Sichuan chili powder or something like McCormick?
Reply
- Jeannette says
  February 10, 2021 at 6:11 pm
  Hi, Josh! If you can get Sichuan chili powder, that would be great 🙂
  Reply
Neelam Patil says
March 29, 2021 at 9:22 am
At what point can we add the aromatics? Can they be added along with all the dry ingredients before pouring the hot oil? Or should the aromatics be added after the hot oil has been poured?
Great recipe, really excited to try it !! 🙂
Reply
- Jeannette says
  March 29, 2021 at 6:51 pm
  Hi, Neelam! You can add them into the dish you’re pouring the oil into, then pour the hot oil right over them 😀
  Reply
Thanh Obligacion says
April 07, 2021 at 4:57 pm
Hi this sounds amazing! And looks amazing! I can’t find Sichuan chili powder, what can I use. Only chili powder I’ve seen is the ones at the western grocery stores.
Reply
- Jeannette says
  April 07, 2021 at 7:05 pm
  Hi, Thanh! Thanks! You can use regular chili powder if that’s all that’s available to you 😀
  Reply
  - Thanh Obligacion says
    April 08, 2021 at 1:16 am
    Thanks for the quick response! Appreciate it! Hope the western chili powder doesn’t change the taste 🤣
    Reply
    - Jeannette says
      April 08, 2021 at 9:30 am
      No worries! Give it a go and let me know how it tastes 😀
      Reply