Skip to main content
LoginSign Up
Sichuan Chili Oil [https://www.177milkstreet.com/recipes/sichuan-chili-oil]

Sichuan Chili Oil

By Diane UngerDecember 11, 2017

This fiery chili oil is delicious on our Sichuan fried chicken, but has many other uses, as well. Drizzle it on plain rice and scrambled eggs, or add it to steamed or stir-fried vegetables. If Sichuan chili flakes aren't available, you can use red pepper flakes instead, but the oil won't be as red in color.

Tip

Don’t use hot water when washing saucepan after making the Sichuan oil. Rinse the pot with cold water; hot water can cause pepper fumes that irritate your eyes.

Ingredients
  • 1

    cup peanut oil

  • 1

    ounce whole dried red Sichuan chilies (1 cup)

  • 3

    tablespoons Sichuan chili flakes

  • 2

    tablespoons sichuan peppercorns

In a small saucepan over medium-low, combine all ingredients. Heat until the oil reaches 275°F, 3 to 4 minutes. Remove from the heat and let cool to room temperature. Strain out and discard the solids. Store in a tightly sealed jar in a cool, dark place for up to 1 month.

Featured in