How to Make Authentic Chinese Chili Oil

Meet Your New Favorite Kitchen Sidekick: The Most Versatile Homemade Chinese Chili Oil (油泼辣子, yóu pō là zǐ)

This fiery jar of magic brings a bold punch to everything from dumplings and noodles to a surprise kick in pasta. A staple in most Chinese households, this chili oil recipe is simple to make, packed with spices, and instantly elevates any dish with a “POW!” Whether used as a dipping sauce, marinade, or stir-fry enhancer, its versatility is endless. Made with basic ingredients like dry chili pepper flakes, spices, and vegetable oil, this easy-to-follow recipe captures the essence of this flavorful condiment that every family has their own twist on.

The Magical Condiment

What Will You Need

Ingredients:

• 1 cup of vegetable oil (or any neutral oil like peanut or canola)
• 1/2 cup of chili flakes (use Sichuan chili flakes for authentic flavor or Korean chili flakes for less heat)
• 1 teaspoon of salt
• 1 tablespoon of Sichuan peppercorns (optional, for numbing spice)
• 2-3 star anise (optional)
• 2 cloves of garlic, finely chopped
• 1-2 tablespoons of sesame seeds (optional, for texture)
• 1 small piece of ginger (about 1 inch, finely chopped)
• 2 green onions (cut into 2-inch pieces)
• 1 teaspoon of sugar
• 1 tablespoon of soy sauce (optional for extra umami)

Instructions:

1. Prepare the spice mix: In a heatproof bowl, add the chili flakes, salt, sesame seeds (if using), and sugar. Set it aside.
2. Heat the oil: In a small saucepan, add the oil and heat it over medium heat. Add Sichuan peppercorns (if using), star anise, ginger, green onions, and garlic. Stir and heat the oil until the garlic and green onions turn golden brown. Be careful not to burn the garlic. This should take around 8-10 minutes. The oil will become aromatic.
3. Strain the oil: Remove the saucepan from the heat and carefully strain the oil into a clean bowl, discarding the solids (Sichuan peppercorns, garlic, ginger, green onions, etc.).
4. Pour the hot oil over the chili flakes: Slowly and carefully pour the hot oil over the chili flakes in the heatproof bowl. You’ll hear sizzling as the hot oil cooks the chili flakes, releasing their fragrance. Stir gently to mix the oil with the spices.
5. Let it cool: Once the oil has cooled down, transfer the chili oil to a clean jar. You can add soy sauce at this point if you like a bit more depth in flavor.
6. Store and use: Your homemade chili oil can be stored in an airtight container at room temperature for up to a month. Use it as a spicy condiment on noodles, dumplings, soups, or any dish that needs a fiery kick!

Enjoy your homemade chili oil!