Hóng Yóu (Sichuan Chili Oil)
If there’s one condiment I can’t stop reaching for, it’s this chili oil. It’s incredibly easy to make at home, goes with just about everything, and somehow gets better the longer you let it sit. Since I started making my own batch, I’ve been finding excuses to add it to every meal.
It’s worth mentioning that Sichuan chilli oil is all about purity and not a cocktail of flavors. Many versions nowadays contain a long ingredient list of aromatics and spices that end up in the final jar. But usually, that’s not the case. Instead, this product is a celebration of deeply aromatic chilis and a subtly infused oil that together create a ruby red flavor sensation. That’s why starting with whole, dried chilies and turning them into freshly toasted chili flakes is a sensible time investment. It will benefit the flavor a lot. Plus, grinding the chilis yourself has the advantage of removing the seeds, giving the sediment a better mouthfeel.
And although spices and aromatics are rarely added to the finished chili oil, they are used to infuse the vegetable oil, which gives it a beautiful depth that makes all the difference. But don’t worry, if you’re after a Sichuan-style chilli oil that also has spices and aromatics in the actual sediment, check out my Notes in the recipe card for a suggestion on how to do this.
A drizzle of this chili oil takes everything from dumplings and noodles to leftover rice or even a simple bowl of soup to the next level. It sneaks into marinades, brightens up stir-fries, and turns a basic salad dressing into something that actually makes the salad. Sure, you can grab a jar of chili oil from the store, but nothing beats the freshness and satisfaction of making your own. And the best part? It’s way easier than you think.
Table of Contents
1. What is Sichuan Chilli Oil?
2. History of Sichuan Chilli Oil
3. Ingredients You’ll Need
4. Method (Step-by-Step)
5. Frequently Asked Questions
5. Why You’ll Love This Recipe
6. Other Staples You Might Like
7. How to Store Sichuan Chilli Oil
8. Recipe card
What is Hóng Yóu (Sichuan Chili Oil)?
Hóng Yóu (紅油), or Sichuan chili oil, is the secret weapon of Sichuan cuisine—bold, aromatic, and just the right amount of spicy. This deep red oil is infused with warming spices like Sichuan peppercorns, creating a balance of heat and fragrance.
The History of Sichuan Chili Oil
Hard to believe, but chilis weren’t always part of Chinese cooking. They made their way to China in the 16th century, carried along trade routes from the Americas. Before that, Sichuan’s signature heat came from Sichuan peppercorns—those numbing little orbs of flavor. But once chilies entered the scene, Sichuan chefs did what they do best: they made it work. They paired the dry heat of chilies with the peppercorns’ numbing kick, creating málà, a complex, addictive blend of spice and tingle that’s the backbone of Sichuan cuisine.
Over time, this love for layered heat led to Hóng Yóu, the deep red, aromatic chili oil at the heart of dandan noodles, spicy wontons and Sichuan hot pot. More than just an ingredient, it became essential to the region’s cooking—adding not just heat, but depth and complexity. Today, it’s everywhere, from home kitchens to restaurant menus worldwide. If you love Sichuan flavors, making your own isn’t just worth it—it’s a small effort with a big payoff.
Ingredients for Sichuan Chili Oil + Substitutions
Infusion Spices & Aromatics
- Star anise: Adds a subtle licorice-like sweetness
- Cloves: Brings warm, slightly smoky undertones
- Dried bay leaves: Adds herbal depth
- Black cardamom pods (tsaoko), optional: Contributes a rich, smoky aroma
- Cinnamon stick: Balances the heat with warm spice
- Sichuan peppercorns: adds floral, numbing notes
- Vegetable oil: Use a neutral oil like canola (rapeseed) for the best results
- Shallots: Adds natural sweetness
- Garlic: Boosts umami and aroma
- Ginger: Adds warmth and a fresh kick
- Sichuan dried chilies (ideally Erjingtiao or Facing Heaven) – optional if you’d like to make your own chili flakes for a richer color and aroma
- Sichuan crushed chili flakes – From above or store-bought
How to Make Sichuan Chili Oil (Step-by-Step Guide)
Toast the spices. In a sauce pan, toast the dry spices until fragrant (around 1 minute).
Start the infusion. Pour in the oil, then peel and half the shallots and garlic, slice the ginger and add them to the pan as well. Heat until rapid bubbles form around the spices and aromatics (at around 110°C), then reduce the heat to low and simmer for 30 minutes.
Toast chillis. Meanwhile, toast the chillis (if using) in a dry frying pan for 2-3 minutes until they just begin to darken.
Deseed and blend. Transfer to a bowl and allow to cool slightly, then trim and deseed them and blend (or use a spice grinder) into a coarse powder that is slightly smaller than ordinary chilli flakes. Add the crushed chillis to a heat-proof bowl.
Strain and add to chillis. When the infusion is ready, place a sieve over the heat-proof bowl. Increase the heat until the oil reaches 180°C. If you don’t have a thermometer, heat it until the shallots begin to turn dark brown. Use a slotted spoon to swiftly remove the aromatics and most of the spices (do this ideally just before it reaches 180°C), then strain half of the oil over the crushed chillis.
Repeat strain and let it cool. Give it a mix, while you allow the rest of the oil to cool down to 160°C (2-3 minutes). Now strain the rest of the oil over the chillis, mix well and stir in the salt. Leave to cool to room temperature (around 45 minutes) and use straightaway or close airtight and store in the fridge.
Sichuan Chili Oil FAQs
How spicy is Sichuan chili oil?
It depends on your chili flakes. Erjingtiao chilies give a mild to medium heat, while Facing Heaven chilies pack more of a punch.
How long does homemade chili oil last?
Stored properly, it lasts one to two months at room temperature and up to six months in the fridge.
Do I have to use Sichuan peppercorns?
For the authentic infusion of the oil—yes! But you can of course reduce or omit them.
Can I make chili oil with fresh chilies instead of dried ones?
Whilst there are Sichuan condiments that use fresh chilis, the method is quite different, so it’s best to stick to dried chilis for this recipe.
What can I use Sichuan chili oil for?
Drizzle it over dumplings, fried rice, soups, stir-fries or even pizza for an instant flavor boost.
Why You’ll Love This Recipe
- Restaurant-quality flavor at home
- Not just spicy, but layered with depth and aroma.
- Versatile. Works as a noodle topping, dipping sauce or even a marinade.
- A batch lasts for months, making it the ultimate pantry staple.
Other Staples You Might Like
- Kecap Manis: an Indonesian soy sauce with palm sugar and spices
- Tahini: a Middle Eastern staple made with just one ingredient
- Toum: a powerful sauce made with raw garlic
How to Store Sichuan Chili Oil
To keep your homemade Sichuan chili oil fresh, store it in a clean glass jar in a cool, dark place or the fridge for longer shelf life. Always use a dry spoon to avoid moisture, which can cause spoilage. It lasts one to two months at room temperature and up to six months in the fridge. For the best flavor, let it sit for 24 hours before using—it only gets better.
*I receive a small commission from affiliate links on this page**
Hóng Yóu (Sichuan Chilli Oil)
Ingredients
Infusion
- 2 star anise
- 4 cloves
- 2 dried bay leaves
- 2 black cardamom pods (tsaoko), optional
- 1 cinnamon stick
- 1 tbsp Sichuan peppercorns
- 400 ml vegetable oil (360g)
- 2 shallots
- 2 large garlic cloves
- 20 g ginger
Sichuan Crushed Chilli Flakes (optional)
- 40 g Sichuan Chillis (ideally Erjingtiao or Facing Heaven), optional
Chilli Oil
- 4 tbsp Sichuan crushed chilli flakes (25g), from above or store-bought
- 1/2 tsp salt (4g)
Instructions
- In a sauce pan, toast the dry spices until fragrant (around 1 minute). Pour in the oil, then peel and half the shallots and garlic, slice the ginger and add them to the pan as well. Heat until rapid bubbles form around the spices and aromatics (at around 110 °C (230 °F)), then reduce the heat to low and simmer for 30 minutes.
- Meanwhile, toast the chillis (if using) in a dry frying pan for 2-3 minutes until they just begin to darken. Transfer to a bowl and allow to cool slightly, then trim and deseed them and blend (or use a spice grinder) into a coarse powder that is slightly smaller than ordinary chilli flakes. Add the crushed chillis to a heat-proof bowl.
- When the infusion is ready, place a sieve over the heat-proof bowl. Increase the heat until the oil reaches 180 °C (356 °F). If you don’t have a thermometer, heat it until the shallots begin to turn dark brown. Use a slotted spoon to swiftly remove the aromatics and most of the spices (do this ideally just before it reaches 180 °C (356 °F)), then strain half of the oil over the crushed chillis. Give it a mix, while you allow the rest of the oil to cool down to 160 °C (320 °F) (2-3 minutes). Now strain the rest of the oil over the chillis, mix well and stir in the salt. Leave to cool to room temperature (around 45 minutes) and use straightaway or close airtight and store in the fridge.
Notes
- Storage: Store at room temperature in a cupboard for 1-2 month or for up to 6 months in the fridge.
- For an inauthentic, but flavoured chilli oil add 3 grated garlic cloves, 2 tsp Chinese five spice, 2 tbsp soy sauce and 2 tbsp black vinegar to the crushed chillis before pouring over the oil. Beware that the garlic will make the oil spoil faster (it’ll still be fine for a few weeks in the fridge) and the liquids will make the chillies lose their crunch. But it’s a delicious way to add flavors that you would usually find in Sichuan dishes to every spoonful of chili oil.