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Change up your hot sauce routine with this Sichuan chili oil. Loaded with crisp garlic, sesame seeds and chili flakes it comes together in just minutes from a handful of ingredients.

Spicy Sichuan Chili Oil

This easy Sichuan-style garlic chili oil (辣椒油 - là jiāo yóu) comes together in just minutes and makes for a delicious spicy condiment that you'll want to drizzle on everything. Loaded with crisp garlic, fiery chili flakes, and nutty sesame seeds, my take on this classic Chinese condiment features a boost in savory umami thanks to some dried scallops and a splash of soy sauce.
Course Condiments & Pickles
Cuisine Best, Chinese
Keyword chili garlic oil, chili oil, chili oil recipe, chinese chili oil, homemade chili oil, hot chili oil, hot sauce, sesame chili oil, suchuan chili oil
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Low Sugar, Low-Carb, Pescatarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 servings
Calories 18kcal


  • 30 grams chili pepper flakes (I used Korean Gochugaru)
  • 15 grams sesame seeds
  • 4 grams Sichuan pepper
  • teaspoon Chinese five spice powder
  • 15 grams dried scallops (optional)
  • 1 tablespoon soy sauce
  • 1 cup vegetable oil
  • 30 grams garlic (finely minced)
  • 15 grams ginger (finely minced)


  • To grind the Sichuan Pepper, first pick through the peppercorns to remove any black seeds or twigs. Add the peppers to a spice grinder, or use a mortar and pestle to grind them into a powder.
  • If you're going to add dried scallops, put them in a spice grinder or small food processor and pulse until coarsely ground. Add this to the chili peppers mixture and mix.
    Grinding dried scallops into a powder in a coffee grinder for chili oil.
  • Add the chili pepper flakes, sesame seeds, dried scallops, Sichuan pepper, and five-spice powder to a bowl and stir to combine.
    Mixing chili flakes, sesame seeds and spices together in a glass bowl for making chili oil
  • Add the soy sauce to the pepper mixture and stir to distribute evenly.
    Adding soy sauce to chili pepper mixture in a glass bowl.
  • Add the oil to a saucepan over medium heat and heat preheat until hot. Add the garlic and ginger and fry until golden brown and not sizzling as much. The idea is to get the garlic crisp, without burning it.
    Frying garlic and ginger to infuse chili oil.
  • Once the garlic is golden brown, immediately pour the hot garlic and ginger oil into the chili flake mixture. The oil is extremely hot, and it will sizzle as you add it to the chilies, so be very careful.
    Infusing hot oil with chili pepper flakes for making Sichuan Chili Oil.
  • Stir your chili oil until the sizzling subsides and then let the mixture come to room temperature before bottling, it's best to let the mixture steep for a day or two to get the maximum flavor into the oil. Store the chili oil in the refrigerator.
    Spicy Chinese Chili oil in a glass bowl


Calories: 18kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 65mg | Potassium: 38mg | Vitamin A: 370IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.4mg