Sichuan chili oil is a fragrant, two-ingredient condiment made by infusing canola oil with ground Sichuan chiles. It's a staple in Sichuan households and works as a versatile dipping sauce and flavor booster for noodles, dumplings, and steamed dishes.
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Add the Sichuan ground chiles to a large, heatproof glass jar.
Pour the canola oil into a wok or deep pan.
Heat the oil over medium-high heat until it reaches 400°F.
Carefully remove the pan from the heat and let the oil cool for 5-6 minutes, or until the temperature drops to around 325°F.
Slowly and carefully pour the hot oil over the ground chiles in the jar, stirring continuously with a long chopstick or spoon to combine and prevent burning.
Let the chili oil cool completely before sealing the jar. Use on dumplings, noodles, cold dishes, and more.
Store in an airtight glass jar at room temperature away from direct light for up to 2 months. No refrigeration needed.
Use authentic Sichuan ground chiles (also called Sichuan chili powder). These are distinctly different from cayenne or generic chili powder and provide the characteristic numbing, fragrant heat that defines the dish.
Canola oil is traditional for its neutral flavor and high smoke point. Neutral oils like vegetable or peanut oil work similarly, though avoid strong-flavored oils like sesame or olive oil that will overpower the chile.
Store in an airtight glass jar at room temperature for up to 2 months. The flavor remains strong and fresh when kept away from direct light and heat.
No—the ground chiles remain suspended in the oil. This is characteristic of authentic Sichuan chili oil and provides maximum flavor and texture with every use.
Yes. Maintain a 1:1.13 ratio of ground chiles to canola oil by volume. For smaller batches, simply reduce both ingredients proportionally.
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