Chinese chilli oil
A fragrant, crunchy chilli oil with Sichuan pepper, star anise and sesame, for dumplings, noodles, eggs and rice.
Make this once, then cook it into 33 different dishes.
- Time30 min
- LevelMedium
- Costabout £0.20 a head
- Makesabout 300 ml, enough for 7 or 8 uses
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chilli flakes, sesame seeds, garlic flakes and salt in a large heatproof bowl or jug. Stir together and set aside.
- 2
Pour the sunflower oil into a small saucepan and add the Sichuan peppercorns, star anise, cinnamon and bay leaf. Heat over a low to medium heat for 10 minutes, until tiny bubbles rise steadily around the spices. The oil should smell fragrant but must not smoke.
10 min - 3
Strain the hot oil through a metal sieve over the chilli mixture. Take care: the oil is very hot and will sizzle and spit, so stand back and keep children away.
- 4
Stir with a long metal spoon. The flakes should sizzle and darken to a deep red. Leave the bowl on a heatproof surface for 30 minutes to cool.
- 5
Taste a little on rice or a noodle. Add more salt for savouriness. The oil will taste better after resting a few hours.
- 6
When fully cool, spoon into a clean, dry jar. Use a dry spoon every time. You should have about 300 ml including the crunchy bits.
About chinese chilli oil
Chinese chilli oil is a fragrant, red oil made by pouring hot oil, infused with spices, over dried chilli flakes, sesame seeds and aromatics. The crunchy flakes settle at the bottom and the oil on top carries the warmth and the flavour.
It tastes hot, toasty and slightly numbing from Sichuan pepper, with a deep aroma of star anise and cinnamon. Spoon it over dumplings, noodles, fried or soft boiled eggs, tofu, rice, soups and steamed vegetables, or stir it into dressings and dipping sauces.
This version uses dried garlic flakes instead of fresh garlic or shallots in oil, which is safer for storing at home. One batch makes about 300 ml, enough for seven or eight uses, and it keeps well in the fridge.
Tips
- Use a heatproof bowl, a metal sieve and a long spoon. Hot oil spits when it meets the flakes, so stand back and do not lean over the bowl.
- Watch the temperature. The oil should shimmer, not smoke. Smoking oil scorches the chillies and makes them bitter.
- Coarse flakes give the classic crunch. Fine chilli powder makes a smoother, hotter oil that darkens quickly.
- Add a spoonful of toasted peanuts or crispy fried shallots after cooling for extra crunch, if allergies allow.
- Leave it for a few hours before using. The flavour deepens as the spices infuse.
Storing and freezing
Keeps up to 1 month in a clean, dry jar in the fridge. Always use a clean, dry spoon. Do not leave it at room temperature for long periods. Do not add fresh garlic or ginger, as they can grow bacteria in oil.
Dishes you can make with chinese chilli oil
Red Curry Roasted Cauliflower Steaks with Coconut Rice
GFDFEFGreen Curry Scrambled Eggs on Toast
GFDFNFKhao Soi Gai (Northern Thai Chicken Curry Noodle Soup)
DFNFHPKhao Pad Gaeng Kari (Thai Yellow Curry Fried Rice with Prawns)
GFDFNFMassaman Tofu and Aubergine Curry
GFDFEFPad Thai Tao Hu (Tofu Pad Thai with Garlic Chives)
GFDFNFPad Thai Pla Muek (Squid Pad Thai)
GFDFNFLanzhou Beef Noodle Soup (Lan Zhou Niu Rou Mian)
DFNFHPNiu Rou Mian (Chinese Braised Beef Noodle Soup)
DFNFKou Shui Ji Style Chilli Oil Chicken Salad
GFDFEFPrawn and Vegetable Rice Noodle Stir Fry with Chilli Oil
GFDFNFChar Siu Pork Fried Rice with Chilli Oil
GFDFNFQuestions
How hot is Chinese chilli oil?
Medium to hot, with a gentle numbing tingle from Sichuan pepper. Korean gochugaru gives a milder, fruitier heat. Use less chilli or milder flakes for a gentler oil, or add extra for more fire.
Is this chilli oil nut free and gluten free?
Yes. It contains only oil, chilli, seeds, garlic flakes and spices, so it is gluten free, dairy free, egg free, nut free and vegan. It does contain sesame, which is an allergen for some people.
Why not use fresh garlic or shallots?
Fresh garlic and shallots in oil can grow harmful bacteria if stored for long periods. Dried flakes are much safer. If you want fresh, fry them until fully crisp, keep the oil in the fridge and use within 4 days.
How long does it keep?
Up to 1 month in the fridge in a clean, dry jar, using a dry spoon each time. Throw it away if it smells rancid or you see mould. You can freeze it in small tubs for up to 3 months.
What can I use instead of Sichuan peppercorns?
Leave them out for a chilli oil without the numbing tingle, or use a few black peppercorns. It will still taste good but will be less traditional.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.