Recipe for Là Jiāo Yóu/Hóng Yóu (辣椒油/紅油) - Sichuan Red Chili Oil

© 2019 Kotokami LLC
  • About ¾ Liter of Oil
  • Preparation:
  • Cooking:


  • 5g (1T plus 1t) Red Sichuan Peppercorns (紅花椒)
  • 5g (1T plus 1t) Green Sichuan Peppercorns (青花椒)
  • 100g (about 1 cup) Sichuan Chili Pepper Flakes
  • 40g (1 large plus 1 medium) Scallions
  • 40g (about 1 dozen cloves) Garlic
  • 20g (7T) Ginger
  • 4g (1½t) Cinnamon Bark (陈皮)
  • 4g (2 pods) Black Cardamom (草果)
  • 500g (about 2¼ cups) Canola/Soybean Oil
  • 10g (5t) Fennel Seed (甜茴香)
  • 10g (1½T) Cumin Seed (小茴香)
  • 8g (about 2T) Star Anise (八角)
  • 4g (peel of 1 Tangerine, dried) Tangerine Peel (桂皮)
  • 3g (2 pieces) Sand Ginger (沙姜)
  • 2½g (8-10 medium) dried Bay Leaf
  • 2g (6 small pieces) Licorice (甘草)
  • 2g (1t) whole Clove (丁香)
  • 50g (about ¼-cup) Sesame Oil


  • Grind the peppercorns in a coffee grinder until fine. Place into a clean and dry jar that can hold all of the oil, about ¾-1 liter. Add the pepper flakes. Set the jar aside.
  • Bisect and cut the scallions into 2-inch lengths, crush the garlic, and thinly slice the ginger.
  • Crush the black cardamom and break apart the cinnamon bark into smaller pieces.
  • Combine all of the above ingredients with the rest of the dry ingredients and place into a small pot. Pour in the neutral oil, and heat the contents up to 225-235°F (107-113ºC). Maintain that temperature for 30 minutes, making sure to not burn the aromatics.
  • Turn off the flame. Strain the oil out very well. Discard the spices and bring the oil to 122°F (50°C). Pour the sesame oil into the jar, then follow with pouring ⅓ of the infused oil. Gently stir to combine.
  • Bring the oil back to the flame and heat it to 212°F (100°C). Pour ½ of the remaining infused oil into the jar.
  • Heat the final amount of infused oil to 300°F (150°C) and pour into the jar.
  • Give the mixture a final stir, seal, and place in a cool and dark corner on the counter.
  • After 2-3 days, the chili oil is ready to be enjoyed with yummy steamed or fried dumplings!

*Bunny Wisdom*

  • All of these spices can be found at Asian supermarkets. Don't be afraid to ask someone for help.
  • Sichuan peppercorns sometimes come with a seed pod that isn't really used in cooking. It's hard and not tasty, so it's often discarded. Keep those husks though! That's the yummy part of the peppercorn!
  • We leave the fresh aromatics (scallions, garlic, and ginger) pretty chunky, to make sure we aren't burning them in the heating process.
  • Make sure your ground peppercorns are not so finely ground that it's a powder.
  • The gradual increase in temperature helps to ensure that the chili flakes don't burn, and encourages the drawing out of the characteristic bold red color.
  • When you're ready to use the oil, give the mixture a good stir to get a good balance of chili flakes and chili oil. Always use a dry spoon, as this will help keep the contents from spoilage.

Made our Recipe for Là Jiāo Yóu/Hóng Yóu (辣椒油/紅油) - Sichuan Red Chili Oil?

Show us your awesomeness:
@kotokami & #kotokami