Sichuan Chili Oil – Secret Family Recipe

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Sichuan Chili Oil

Some of you have been wondering what sauce or chili oil I use for my dumplings and wontons…its my uncle’s chinese hot chili oil!! He makes a year’s supply of the best chili oil for me to take home because I don’t think any of the chili oils in the store taste as good as his. 

This chinese chili oil recipe uses many ingredients and you may need to hit up your local Chinese or asian grocery to find some of them. Unfortunately, there are no substitutions for the recipe ingredients because once you alter one thing, the chili oil wouldn’t be as good! This is a vegan recipe that uses spices only! Make sure you double check the labels on the sauces you buy (just in case). 

If you need help finding some of the ingredients, you can click on the hyperlinks below in the ingredient section.

How to use sichuan chili oil

I recommend to add the sichuan chili oil on dumplings, noodles, or sauteed dishes. Honestly, you can add this chili oil on anything and it would taste great! To make things simple, you can make chili oil noodles by cooking up some thick noodles like knife cut noodles. You can some soy sauce, black vinegar, and the homemade sichuan chili oil.

Here are some of my favorite recipes that go well with our chinese chili oil recipe:

• Shrimp and Pork Wontons in Spicy Sauce – these scrumptious pork wontons need to have a spicy sauce & this chili oil compliments the wontons so well!
• Mongolian Beef – the beef is super savory and adding another kick of chili oil makes this dish 11/10!
• Chinese Stir-Fried Green Beans – these green beans are soft and the minced pork goes so well with rice. Even though this dish is already a little spicy, the chili oil will make it even better!
• Shrimp Siu Mai – you already know dumplings and chili oil go so well together! This shrimp siu mai is the most classic dim sum and you must try to make your own at home.
• Wood Ear Mushroom Salad – if you’re looking for a refreshing salad with a kick, this salad is it. The chili oil will bring this dish to another level!

INGREDIENTS YOU NEED FOR YOUR CHILI OIL:

• corn oil
• garlic cloves
• sichuan peppercorn
• crispy fried onion
• star anise
• lotus seeds (optional)
• sichuan chili flakes
• doubanjiang (spicy bean sauce)
• soybean sauce
• Wang Shou Yi Steamed Bun & Dumplings Seasoning (consists of many Chinese spices like star anise, fennel, black pepper, cinnamon and more)
• Cuihong spicy chili powder seasoning
• prickly ash oil (sichuan peppercorn oil)
• salt
• sesame seeds

STEPS TO MAKE THE CHILI OIL:

1. Mince garlic and set aside. Measure all the spices in small bowls and set aside. Prepping and measuring the spices beforehand will help make it easier to make the chili oil. Timing and heat control is important for this recipe.
2. Heat pot to high heat. Immediately add 3.5 cups of corn oil, 2 pieces star anise, 2 tablespoon sichuan peppercorn, 3 tablespoons crispy fried onion, and minced garlic before the oil gets hot. Mix in 2.5 tablespoons doubanjiang and 1.5 tablespoons soybean sauce. Then, stir.
3. Once the oil gets hot (takes around 5 minutes) and the garlic starts to slightly bubble and float to the top, turn heat to low. Be careful not to burn the garlic.
4. Add 1/4 cup sichuan chili flakes and 1 tablespoons steamed bun and dumpling seasoning. Then, mix everything together. Stir often and cook on low heat for 30 minutes.
5. While cooking the chili oil, skim the yellow parts that float to the top and discard.
6. After 30 minutes of cooking, add 3 tablespoons Cuihong spicy chili powder seasoning and 1 tablespoon salt. Cook and mix together for another 5 minutes. Remember to continue to skim the yellow parts that float to the top.
7. Turn the heat off. Scoop out the star anise and lotus seeds with a ladle and discard. Add 2 tablespoons prickly ash oil and 2 tablespoons sesame seeds & mix. Once the chili oil is cooled, add to glass jars and store in room temperature for up to 1 year. Add this chili oil on your favorite dumplings, noodles, soups, or on everything! Hope you enjoy!

Note: always use a clean spoon (no water or food residue) to take out chili oil to prevent any type of contamination.

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