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Homemade Chilli Oil

Aromatic chilli garlic oil and Sichuan-style Chinese chilli oil recipes that you can add in dipping sauces, stir-fries, soups, rice, noodles or any dish you wish!
5 from 20 votes
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Course: Side Dish
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 60
Calories: 77kcal
Author: Khin

Ingredients

Chilli Garlic Oil

  • 1 cup Peanut oil ( Or canola, sunflower or any neutral flavour vegetable oil )
  • ½ cup Chilli flakes
  • 3 cloves Garlic
  • ½ tsp Salt
  • ½ tsp Msg ( Or Chicken powder) Optional
  • 1 tsp Sesame oil

Sichuan Chilli Oil

  • 1 tbsp Sichuan peppercorns
  • 1 cup Peanut oil ( Or canola, sunflower or any neutral flavour vegetable oil )
  • ½ cup Chilli flakes
  • 1 tbsp Sesame seeds ( Raw or natural sesame seeds )
  • ½ tsp Salt
  • ½ tsp Msg ( Or chicken powder ) Optional
  • 3 slices Ginger
  • 3 cloves Garlic
  • 1 pod Star anise
  • 2 leaves Bay leaves
  • 1 stick Cinnamon

Instructions

Chilli Garlic Oil

  • Finely chop the garlic cloves and set aside.
  • Heat the oil into low-medium heat in a small sauce pan.
  • Add the chopped garlic and fry for 1-2 minutes.
  • Add the chilli flakes, salt, and msg in. ( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )
  • Stir well for 1-2 minutes until the garlic light brown then add a teaspoon of sesame oil.
  • Turn off heat and let it cool down completely.
  • Store in and air-tight jar once cool down.

Sichuan Chilli Oil

  • Crushed the garlic and grind the Sichuan peppercorns into the fine coarse.
  • Mix chilli flakes, Sichuan peppercorns, salt, msg and sesame seeds in a bowl. Set aside.
  • In a saucepan/pot, heat one cup of oil to low-medium heat.
  • Add ginger slices, garlic, star anise, cinnamon and bay leaves and fry for 5-6 minutes until the garlic brown with low-medium heat.
  • Remove all the spices and clear the oil.
  • Turn off the heat, add the chilli flakes mixture, continue stir well for another 1-2 minute.
    ( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )

Notes

  • MSG - It's an optional, you can omit it if you are not a fan. But if you want to taste like your favourite chilli oil jar you bought from the store or from your favourite restaurant you need to add MSG.
  • MSG substitutes - You can simply substitute with a chicken powder or sugar for this recipe.
  • Chilli Flakes - You can find chilli flakes in most Asian grocery stores or supermarket Asian aisle. If you use dry whole chilli, grind it into medium coarse flakes. Do not recommend to add chilli powder as it can be burnt quickly in hot oil.
  • Sichuan peppercorns - It has a unique flavour and a bit of numb sensations. A must add ingredients in the Sichuan hot chilli oil recipe. If you can't find Sichuan peppercorns easily, substitute with one teaspoon of freshly ground black pepper or white pepper.
  • Oil - Use any of your favourite neutral flavour oil.
  • Storage Tips - Store in an airtight jar in cool dry place. Always use with dry clean spoon.

Nutrition

Calories: 77kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 0.004mg | Sodium: 112mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1172IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
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