Illegate Est. 2025
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FROM THE KITCHEN
★ House Favorite

Sichuan Chili Oil Recipe

Vary spicy chili oil great on everything. If you want to tame the heat use a less spicy pepper flake or reduce the amount.

Prep5 Cook20 Rest24h Serves4
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HOUSE RECIPE

Make it.

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Ingredients

  • 1 tbsp coriander seeds
  • 1 Stick cinnamon stick
  • 5 Pods star anise pods
  • 4 Pods black cardamom pods
  • 1/2 Cup Sichuan peppercorns
  • 4 Cloves large garlic cloves, smacked (with husks on)
  • 1 Quart neutral oil (e.g., vegetable or canola)
  • 1/3 Cup Sichuan chili flakes
  • 1 1/2 tsp fine sea salt
  • 1 tbsp black vinegar

Method

  1. Prepare the Infused Oil
    In a heavy-bottomed pot or saucepan, combine the coriander seeds, cinnamon stick, star anise, black cardamom, Sichuan peppercorns, garlic, and oil.
    Heat the mixture over medium-low heat until it reaches 225-250°F (110-120°C).
    Simmer gently for 1-2 hours, ensuring the garlic doesn’t brown. If it begins to brown, remove the garlic.
  2. Prepare the Chili Base
    In a heatproof bowl, combine the Sichuan chili flakes and sea salt.
  3. Strain and Heat the Oil
    Once the oil is infused, strain out the solids and return the oil to the pot.
    Heat the oil to 300°F (150°C).
  4. Pour Over Chili Base
    Carefully pour the hot oil over the chili flakes and salt in the bowl. The mixture will sizzle and bloom with flavor.
    Stir in the black vinegar and let the chili oil cool to room temperature.
  5. Store
    Transfer the chili oil to a clean, airtight jar. Store it in the refrigerator for up to 1 month.