how to make chili oil

Learn how to make chili oil with this is a mouth numbing, tingling, super spicy recipe! The chili oil is filled to the brim with red pepper flakes, sichuan peppercorns (red and green!), garlic and a ton of aromatics for complexity.

  • Author: Indi Hampton
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 2 cups
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Chinese


  • 1 tbsp red sichuan peppercorns
  • 2 tsp green sichuan peppercorns
  • 2 cups neutral vegetable oil
  • 6 tbsp red pepper flakes
  • 2 star anise
  • 1 3” piece of ginger, sliced into coins
  • 1 scallion, cut into 2” pieces
  • 1 cinnamon stick, broken into pieces
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves, grated
  • 2 tbsp sesame seeds
  • 2 tbsp soy sauce


  1. Grind red and green sichuan peppercorns in a spice grinder or mortar and pestle until a fine powder forms, then set aside.
  2. Heat oil, red pepper flakes, star anise, ginger, scallion, cinnamon, bay leaf, cumin and coriander in a large, heavy bottomed saucepan over medium heat. Cook, stirring frequently, for about 3 minutes, or until spices have darkened and are fragrant and oil is gently bubbling.
  3. Stir in garlic and cook about 15 seconds, or until garlic just begins to turn golden.
  4. Remove pot from heat, stir in ground peppercorns and continue to stir until oil stops sizzling. Stir in sesame seeds and soy sauce and let oil sit for at least 2 hours.
  5. Fish out ginger slices and scallions. Transfer chili oil to a glass jar (strain the spices if desired) and refrigerate.


  • Recipe inspired by Lady and Pups
  • Store the chili oil in the refrigerator for up to 6 months.


Keywords: homemade chili oil