Make your own Chinese chilli oil (油泼辣子)

Effortless and effective recipe for homemade Chinese chilli oil, an essential condiment for Chinese cuisine. Great company for noodles, dumplings and salad.

Having many great recipes to share with you, it took me quite a long time to choose which one to be the first for my new-born blog. When Chinese chilli oil came to mind, I knew straightaway that this was the one.

Even though the love of Chinese cuisine is in my blood, I‘m not a typical Chinese who has to consume Chinese food on a regular basis. Having been living outside China for years, I have faced many moments when Chinese ingredients were not easily accessible. But I always made sure to have two condiments in my kitchen cupboard. Guess what? Soy sauce is not on the list! For me my most important allies in the kitchen are Chinese black rice vinegar and homemade chilli oil. Like my dear mum, my taste buds favour hot and sour flavours.

My love of spicy food started when I first tasted street snacks back in China. Those wonderful down-to-earth delicacies from the North-west region of China have trained my palate to enjoy very spicy food from an early age.This opened the door to a more extensive gastronomic world. Perhaps you now understand why I include the word SPICE in the title of my blog.

As a huge fan of spicy food, I always encourage those who say “no-spicy-food-please” to train their palate. Once at a dinner party my Swiss friend Ricardo said he was very sensitive to spicy food. He complained that “it just burns your mouth. That’s all!” I didn’t argue, but still served him homemade dumplings with a small saucer of my favoured black rice vinegar and chilli oil. “Just try a little. You have nothing to lose,” I suggested. Luckily, he did try. Not just a little. He asked for a top-up and later I gave him a jar of homemade chilli oil to take home.

My homemade Chinese chilli oil is more sophisticated than simply being hot. It impresses your palate across several dimensions. When slowly heated in oil, the spices ( Sichuan peppercorn, star anise, bay leaf, Chinese cinnamon, ginger, etc.) release a variety of aromas. Among them, Sichuan peppercorn is perhaps the most interesting and appealing. Not only has it a rather unique fragrance, but it also gives your mouth a numbing sensation. Then when the chilli flakes meet the infused hot oil, its powerful scent will envelop the air and linger in your kitchen for quite a while. Being immersed in this appetising smell while taking photographs, I couldn’t help thinking, “what shall I cook next to eat with this chilli oil?”

There are many dishes which deserve the company of Chinese chilli oil: all types of noodles, savoury rice, meat or vegetable cold dishes, tofu, dumplings, pot stickers, steamed buns, scallion pancakes, etc. My childhood favourite was spreading chilli oil onto hot Mantou (馒头, plain steamed bun without filling), just like one’s love for butter on toast I suppose.

Chinese chilli oil is available in shops. They come in different flavours and textures. Some are not too bad, but nothing can replace my homemade recipe for its unique flavour, freshness and healthiness (no colouring, additives or preservatives). What’s more,  it is super simple to make. Once you’ve done the shopping, you just need five minutes to assemble everything and to cook it.

The only tricky thing is that the oil needs to be at the right temperature to bring out the best fragrance from the spices. It will be less flavoursome if the oil is not hot enough. Yet overheated oil will burn the chilli flakes, leaving an unpleasant taste. I have my own way to control the temperature. Instead of directly pouring hot oil onto the chilli flakes, I transfer the very hot oil into an empty bowl, which reduces the oil’s temperature immediately. Then I add half of the chilli flakes. I put in the other half when the temperature drops a little further. This is to achieve a redder colour for the finished look.

Step 1: Mix up chilli flakes and sesame seeds. Cook the other ingredients in oil.

Step 2: Put half of the chilli mixture into the hot oil. Add the other half when bubbling calms down.

Step 3: Wait for at least 12 hours before using to allow all the flavours to combine.

Another piece of advice: take your time to choose the right type of chilli flakes. Check the heat (hotness) level. Start from medium if you like. Mild ones are pointless in my opinion. Chilli from Sichuan province in China is generally great. I also use chilli flakes from Thai or Italian shops.

Homemade Chinese chilli oil (油泼辣子)
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Cook Time: 5 minutes

Yield: make about 1.5 cup of chilli oil

Homemade Chinese chilli oil (油泼辣子)


    Group 1: for the chilli
  • 1/4 cup chilli flakes
  • 2 tablespoons toasted sesame seeds
  • 1 pinch salt
  • 1 tablespoon chilli powder (optional)
  • Group 2: for the oil
  • 1 cup vegetable oil
  • 1 teaspoon Sichuan peppercorn
  • 1 star anise
  • 1 bay leaf
  • 1 small piece Chinese cinnamon (cassia cinnamon)
  • 1 spring onion (washed and dried, cut into big pieces)
  • 3 slices ginger
  • 1 small handful skinless raw peanuts (optional)


  1. In a bowl, mix all the ingredients in group 1. Have another empty bowl ready. The bowl should be deep, heat proof and completely dry (see note 1). Place a sieve over it.
  2. Pour oil into a cold pan or pot, add all the ingredients in group 2. Cook it on low heat. Watch attentively. Turn off the heat immediately when spring onion (and peanuts if using) turns brown (you should see smoke at that moment as well).
  3. Then pour the oil into the empty bowl through the sieve. Discard everything caught in the sieve. Put half of the chilli mixture into the oil. You should see it bubbling intensively.
  4. Add the rest of the chilli mixture when bubbling calms down. Stir well with a clean dry spoon.
  5. Leave it uncovered until completely cool. Wait for at least 12 hours before using to allow all the flavours to combine. Then transfer to containers of your choice (see note 2 & 3).


1. Use glass or porcelain bowl since they cool down the oil more efficiently than metal ones. Make sure it is deep enough to avoid overflow when chilli mixture is added to the hot oil.

2. In an air tight container, the lifespan of chilli oil is about 1 month in the kitchen cupboard and up to 6 months in the fridge. After a while most of the cooked chilli flakes and sesame seeds tend to stay at the bottom of the container. Use a clean spoon to stir before serving. If your dish requires pure chilli oil, use a sieve to filter out the chilli flakes and sesame seeds .

3. I have a SIMPLE VERSION too. You can reduce the ingredient list to four essentials: chilli flakes, sesame seeds, ginger and oil. Try the complete version whenever you have a chance. It is truly worth the effort!

Thank you so much for taking the time to read my post and witnessing the birth of my blog. I will continue sharing more scrumptious, interesting and inspiring recipes for you to explore.

Have a yummy day!

An enthusiastic cook with a Chinese palate and a global mindset.

Recipes which call for Chinese chilli oil:

Hot and sour glass noodle soup (酸辣粉)

Dan Dan Noodles(担担面): a street food wonder

Effortless and effective recipe for homemade Chinese chilli oil, an essential condiment for Chinese cuisine. Great company for noodles, dumplings and salad. Effortless and effective recipe for homemade Chinese chilli oil, an essential condiment for Chinese cuisine. Great company for noodles, dumplings and salad.
















16 thoughts

  1. I LOVE YOUR NEW BLOG! Beautiful photos, excellent writing and good-looking food. So excited to follow your cooking adventures. Congratulations!

  2. Your recipe says to discard the chili mixture, but then it says to add it back to the oil… so I’m a little confused on the directions?

    1. Hi Terry! Thanks for popping by and sorry to hear that you are a bit confused. Please note that in my recipe I wrote:”Discard everything caught in the sieve.” That is to say “discard all the spices, spring onion, ginger and peanuts (from ingredient group 2) which are cooked in the oil. Then you add the chilli mixture (from ingredient group 1) to the flavoured hot oil. Hope my explanation is helpful to you. Good luck in your kitchen!

  3. Yum! Yum! Yum! This is so delicious that I am putting it on everything.
    P.S. Your blog it absolutely beautiful. You really put a lot of time and effort into it.

  4. Hi Wei, I just make some Chinese Chili oil following this recipe. I waited until the oil cooked on low for about 10 minutes or more (the oil was half boiling). Well, I guess the oil wasn’t hot enough. When I poured the red pepper flakes mix into the oil, there was no bubbling at all. The oil wasn’t hot enough at all. Probably could have cooked the oil on medium/high, perhaps? Thanks!

    1. Sorry to heard that it didn’t work out for you. Yes, the oil wasn’t hot enough. I recommend using low to medium heat (depending on the power of your cooker) to avoid burning the spices (ingredient group 2) too fast. To test if the oil is hot enough, you can drop a few chilli flakes to test. If they sizzle straightaway, then means it’s ready. Good luck for the second time!

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