Condiments
Homemade Spicy Chili Oil
A fragrant homemade chili oil made with crushed dried chilies, toasted sesame seeds, and aromatic spices infused in hot peanut oil. Perfect for noodles, dumplings, stir-fries, and dipping sauces.
- Total
- 20 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Condiments
- Method
- Condiments
- Total Time
- 20 minutes
- Difficulty
- Moderate
- Main Ingredient
- Dried Red Chilies
Introduction
A fragrant homemade chili oil made with crushed dried chilies, toasted sesame seeds, and aromatic spices infused in hot peanut oil. Perfect for noodles, dumplings, stir-fries, and dipping sauces.
This Homemade Spicy Chili Oil recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Ready in about 20 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Gives the dish a clear extra spicy flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 200g Dried Red Chilies
- 300ml Peanut Oil
- 2 tbsp White Sesame Seeds
- 1 tbsp Salt
- 1 tsp Sichuan Peppercorns
- 2 pods Star Anise
- 2 Bay Leaves
- 1 small piece Cinnamon Stick
- 1 Black Cardamom
- 3 Cloves
- 2 slices Licorice Root
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
Dried Red Chilies
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Peanut Oil
This ingredient helps define the flavor, texture, or structure of the dish.
White Sesame Seeds
This ingredient helps define the flavor, texture, or structure of the dish.
Salt
This ingredient helps define the flavor, texture, or structure of the dish.
Sichuan Peppercorns
Sichuan peppercorns bring citrusy fragrance and a gentle numbing quality common in Sichuan cooking.
pods Star Anise
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Clean the dried red chilies and sun-dry them completely. Coarsely grind them in a food processor, leaving some texture. Mix with the sesame seeds and salt in a heatproof bowl.
Step 2
Add the peanut oil, Sichuan peppercorns, star anise, bay leaves, cinnamon stick, black cardamom, cloves, and licorice root to a saucepan. Heat gently over low heat for about 5 minutes until fragrant.
Step 3
Remove and discard all the spices, leaving only the infused hot oil.
Step 4
Divide the chili mixture into two portions. Pour a ladle of hot oil over the first portion while stirring continuously.
Step 5
Add the second portion of chili flakes and pour another ladle of hot oil over the mixture, stirring to evenly bloom the chilies.
Step 6
Pour in the remaining infused oil and stir thoroughly. Let cool completely before transferring to a clean glass jar for storage.
Cooking Tips
- Use medium-hot oil rather than smoking-hot oil to avoid burning the chili flakes.
- Adding the oil in stages helps develop a deeper color and richer aroma.
- Store the chili oil in a sterilized glass jar and allow it to rest overnight for the best flavor.
- Adjust the amount of dried chilies to control the heat level.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
A fragrant homemade chili oil made with crushed dried chilies, toasted sesame seeds, and aromatic spices infused in hot peanut oil. Perfect for noodles, dumplings, stir-fries, and dipping sauces.
Ingredients
- 200g Dried Red Chilies
- 300ml Peanut Oil
- 2 tbsp White Sesame Seeds
- 1 tbsp Salt
- 1 tsp Sichuan Peppercorns
- 2 pods Star Anise
- 2 Bay Leaves
- 1 small piece Cinnamon Stick
- 1 Black Cardamom
- 3 Cloves
- 2 slices Licorice Root
Method
- Clean the dried red chilies and sun-dry them completely. Coarsely grind them in a food processor, leaving some texture. Mix with the sesame seeds and salt in a heatproof bowl.
- Add the peanut oil, Sichuan peppercorns, star anise, bay leaves, cinnamon stick, black cardamom, cloves, and licorice root to a saucepan. Heat gently over low heat for about 5 minutes until fragrant.
- Remove and discard all the spices, leaving only the infused hot oil.
- Divide the chili mixture into two portions. Pour a ladle of hot oil over the first portion while stirring continuously.
- Add the second portion of chili flakes and pour another ladle of hot oil over the mixture, stirring to evenly bloom the chilies.
- Pour in the remaining infused oil and stir thoroughly. Let cool completely before transferring to a clean glass jar for storage.
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