beanCooking: How To Make Chilli Oil

If you’ve ever asked for chili oil at a Chinese restaurant, you know exactly what to expect: a glossy, fragrant, deep red oil that makes everything taste better. Drizzle it over noodles, spoon it onto dumplings, or stir it into soup — it has the magical ability to elevate even the simplest dishes.

After a lot of experimenting, I finally cracked it. The secret? Infusing your oil with aromatics first, then pouring it over bright-red Sichuan chilli flakes — not the dark, over-roasted flakes you find in most grocery stores. This chilli oil is simple to make, but the payoff is huge.

Once you try it, you’ll never go back to store-bought.

Ingredients

Oil (choose one):

• Neutral oil like vegetable, canola, or peanut

• Avoid strong oils like olive or avocado, which harden

  
  

Essential spices:

• 5 star anise

• 1 cinnamon stick (cassia if you can get it)

• 2 bay leaves

• 3 tbsp Sichuan peppercorns

  
  

Optional aromatics for extra depth:

• 2 black cardamom pods

• 2–3 tsp fennel seed

• 3 garlic cloves, lightly crushed

  
  

Other key ingredients:

• ¾–1¼ cups Sichuan chilli flakes

• Optional add-ins: toasted sesame seeds, Chinese black vinegar, sesame oil, soy sauce, or minced garlic

  
  

Instructions

Step 1: Infuse the oil

Add your chosen oil (1½–3 cups, depending on how many aromatics you’re using) to a pot with the spices. Slowly heat over medium-low until it reaches about 225°F (110°C). You should see tiny bubbles rising, but nothing vigorous. Let it infuse for 30–60 minutes, lowering the heat if the aromatics brown too quickly. Remove garlic or shallots once golden to prevent burning.

Step 2: Prepare the chilli flakes

Place Sichuan chilli flakes in a large heatproof bowl. If you’re using 1½ cups of oil, measure ¾ cup of flakes; for 3 cups of oil, use 1¼ cups.

Step 3: Pour the oil

Carefully strain the hot oil over the chilli flakes, letting the sizzling oil bloom their flavour and release that signature red colour. Stir gently to combine.

Step 4: Season and store

Stir in the salt. Add sesame seeds or other finishing touches if you’d like. Let cool before transferring to a clean, airtight jar. Store in the fridge and always use a clean spoon to scoop.

Tips & Notes

• For safety, skip raw garlic if you plan to keep the oil for weeks. If adding it, eat within a few days and refrigerate.

• Adjust the heat by blending different chilli flake varieties.

• This oil keeps well in the fridge, but if you love spice, you’ll probably go through it fast.

Once you make your own chili oil, you’ll want to put it on everything. Dumplings? Better. Noodles? Better. Fried eggs? WAY better.

It’s an easy, customizable recipe that will take your kitchen to the next level.