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4.63 from 8 votes

Szechuan Hot Chili Oil for Dumplings, Noodles and More!


  • 3 ounces of chili flake
  • 3/4 cup of Peanut/Vegetable/Soybean oil
  • 1 tsp of salt
  • 1/4 cup of crush peanut optional
  • 1 tbsp of sesame seed optional
  • 1 piece of dry cinnamon optional
  • 2 pieces of star anise optional
  • 2 cloves of garlic optional


  • Combine 3 ounces of chili flake,1 tsp of salt, 1 tbsp of sesame seed, and 1/4 cup of crush peanut together..
  • Heat up 3/4 cup of oil with 1 piece of dry cinnamon(optional), 2 pieces of star anise (optional), 2 cloves of garlic (optional). Until all the spices change color.
  • Then pour it into the saucepan, make sure when you pour in batches to check see if it is burning too much, if not you pour the rest in!
  • Let it cool down. Transfer it to a jar. It can last 2 months at room temp. 6 months in the fridge.