If there’s one condiment that never goes out of style in my kitchen, it’s this: hot and numbing Sichuan chili oil. Fiery, aromatic, and addictive, this 红油辣子 is the kind of small-batch kitchen magic that turns even plain noodles or fried eggs into something chef-level and intentional.
You don’t need fancy equipment or rare ingredients—just patience, a thermometer, and an appreciation for the ma la balance of heat and tingle.
What Makes It Sichuan
This isn’t your average chili oil.
Sichuan peppercorns (花椒) are the star—they don’t burn, they buzz. They pair with dried chilies to create ma la (麻辣), the iconic numbing-hot flavor combo from Sichuan cuisine.
We infuse all of this into a neutral oil steeped low and slow with fragrant spices like cinnamon, fennel, bay leaf, and black cardamom. The result is a complex, brick-red oil that’s more perfume than punch—until it hits the tongue.
Uses (Beyond Dumplings)
Once you have a jar of this, you’ll never run out of ways to use it.
Drizzle over noodles, rice, or stir-fried greens.
Swirl into soups or ramen, especially homemade broths.
Mix with soy sauce and a pinch of sugar for a deeply savory dumpling dipping sauce.
Use as a finishing oil on crispy tofu, pan-fried eggs, or even avocado toast.
Even a spoonful on buttered toast is unexpectedly amazing.
A Few Notes Before You Start
Use whole dried chilies and grind them yourself for the best aroma and color.
Keep the oil below 230°F (110°C) during infusion. Higher heat can mute or burn the delicate spices.
Strain the aromatics before adding ground chili or spices to avoid bitterness.
Don’t skip the sesame seeds and final salt stir-in—they bring balance and depth.
Sichuan-Style Hot and Numbing Chili Oil (红油辣子)
5
minutes40
minutesIngredients
45 g whole dried Sichuan chilies (about 2 cups) – stems removed, seeds mostly discarded
1.5 tablespoons Sichuan peppercorns – red variety preferred
- Oil Infusion:
1½ cups neutral oil (peanut, canola, rice bran or grapeseed)
1 medium shallot, roughly chopped
4 garlic cloves, smashed
½-inch knob of ginger, sliced
1 whole cinnamon stick
2 star anise
2 bay leaves
2 teaspoons fennel seeds
1 black cardamom pod (optional)
¾ teaspoon whole Sichuan peppercorns
- Additional Stir-ins:
1-2 tsp ground Sichuan or Korean chili flakes
1.5 TBSP white sesame seeds
3/4 tsp kosher salt
Directions
- Prepare the Chili Base
Blend chilies and all but ¾ tsp of the Sichuan peppercorns in a spice grinder or food processor until coarse (like gochugaru texture). Set aside. - Infuse the Oil
In a saucepan or small wok, add oil, shallot, garlic, ginger, cinnamon, star anise, fennel, bay leaves, black cardamom, and ¾ tsp Sichuan peppercorns.
Heat gently over low to medium-low until oil reaches 200–230°F (93–110°C).
Let steep for 25–30 minutes, adjusting heat to keep it in this range. The aromatics should slowly brown and become deeply fragrant — not fried or burned. - Add the Chili Mixture
Once aromatics are golden, carefully remove and discard solids using a strainer or slotted spoon.
Return the oil to the pot, increase heat slightly (but keep it under 230°F), then add the ground chili and peppercorn blend that we prepared in Step 1.
Stir and let cook in the oil for about 5 minutes, stirring occasionally, until deeply red and aromatic. The mixture will gently bubble — that’s expected. - Cool and Store
Remove from heat and immediately stir in the ground chili flakes (or Sichuan powder), sesame seeds, and kosher salt. Stir well and let cool completely.
Transfer to a clean, dry jar. Refrigerate for longer shelf life.
Notes
- Adjusting Heat:
For a spicier chili oil, substitute part of the Sichuan chilies with hotter varieties like chiles de árbol, Thai bird’s eye, or ancho chilies. Start by replacing 10–15 g (about ½ cup) to increase heat without losing flavor balance.
