Homemade Crispy Chilli Oil with Sichuan Spices
A complex, deeply flavored infused oil that transforms simple ingredients into a versatile condiment. This version combines toasted Sichuan peppercorns, star anise, and fennel with gochugaru and chilli flakes, creating layers of heat and numbing spice. The key technique—heating oil to 160°C and tempering it into a spice-and-aromatics base—develops mellow, rounded flavors rather than harsh burn. Crispy fried shallots and garlic add textural contrast and sweetness. Make this if you cook Asian food regularly or want a showpiece condiment. Serve spooned over soups, noodles, dumplings, rice bowls, or roasted vegetables. What sets this apart is the precision temperature control, the pyramid-and-indent technique to manage violent bubbling, and the overnight infusion that melds flavors into a balanced, sophisticated heat.
Ingredients
- 18 tbsp vegetable or sunflower oil
- 2 slices fresh ginger, unpeeled
- 3 banana shallots, finely slicedred onion1:1sweeterslightly more pungent
adds sharpness, less delicate
- 5 garlic cloves, finely sliced
- 3 tbsp Sichuan peppercornswhite peppercorns1:1removes numbing tinglekeeps heat
loses signature ma-la sensation
- 3 star anise, whole
- 1 cinnamon stick, whole
- 1 tsp fennel seeds
- 1 ¾ oz gochugaru, Korean red pepper flakeskashmiri chilli powder1:1adds complexityremoves numbing spice
adjust to taste if less heat desired
- 1 oz chilli flakes, or crushed dried chillies
- ½ tbsp sweet paprika
- 2 dried bay leaves, whole
- 2 tsp salt
- 1 tsp superfine sugar
Instructions
- 1
Pour oil into a saucepan with a spout. Add ginger slices, shallots, and garlic. Place over medium heat and gradually bring to 325°F.
- 2
Toast Sichuan peppercorns, star anise, cinnamon stick, and fennel seeds in a dry frying pan over medium heat until fragrant.
- 3
Crush the peppercorns and fennel seeds in a pestle and mortar.
- 4
Mix toasted spices with gochugaru, chilli flakes, paprika, bay leaves, salt, and sugar in a heatproof container holding at least one litre. Shape into a pyramid and make an indent at the tip.
- 5
Monitor the heating oil. Once the ginger, shallots, and garlic turn golden, remove with a slotted spoon. Set shallots and garlic aside to crisp as they cool. Discard ginger.
- 6
When oil reaches temperature, very carefully pour about a quarter into the chilli mixture. It will bubble vigorously. Mix well.
- 7
Continue pouring oil slowly until the container is full. Let cool for ten minutes.
- 8
Add the fried garlic and shallots to the oil. Transfer to a sterilised jar, seal, and leave at room temperature to infuse overnight.
- 9
The next day, carefully remove and discard star anise, cinnamon stick, and bay leaves.
- 10
Store in the fridge for up to one month.
Tips
Use a thermometer and aim for exactly 160°C. Below that, the oil won't infuse the spices enough; above it, you risk cooking out volatile aromatics and creating harsh flavors. The precision here is non-negotiable.
The pyramid-and-indent shape isn't decorative—it channels the oil safely into one spot, controlling the violent steam release. Pour slowly in stages rather than all at once to prevent spillover and burns.
Remove the whole spices (star anise, cinnamon, bay leaves) after infusing. Leaving them in will over-extract and turn the oil bitter within days. The other ingredients dissolve or soften harmlessly.
Good to Know
Sealed jar in the fridge for up to one month. Flavors mellow slightly over time but oil remains stable.
Make up to two weeks before serving. Infuse overnight before first use. Keeping past one month risks rancidity.
Drizzle over noodles, soups, dumplings, rice bowls, roasted vegetables, avocado toast, or scrambled eggs. Use as a dipping oil for bread.
Common Mistakes
Pour all oil at once to avoid violent bubbling that scalds and wastes oil. Add in slow stages.
Leave whole spices in the jar to avoid over-extraction turning the oil bitter within days.
Use a thermometer to avoid guessing at 160°C; cooler oil won't infuse, hotter oil damages aromatics.
Substitutions
adjust to taste if less heat desired
loses signature ma-la sensation
FAQ
Can I use this oil for cooking, or only as a finishing condiment?
Use only as a finishing condiment. The oil is infused for flavor depth, not high-heat cooking. Heating it further will degrade the delicate spice flavors and numbing Sichuan effect. Drizzle over finished dishes instead.
What if I don't have Sichuan peppercorns?
Substitute white peppercorns in equal amount, though you'll lose the signature numbing ma-la sensation. Add a pinch more kashmiri or aleppo chilli for complexity. The oil will still be flavorful but less distinctive. Sichuan peppercorns are worth sourcing online.
Can I freeze chilli oil to extend its shelf life?
Yes. Freeze in a sealed jar or ice-cube trays for up to three months. Thaw in the fridge before use. Freezing halts oxidation and extends freshness well beyond the one-month fridge window, especially if you make large batches.