Sichuan chili oil

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This recipe together with all of the photographs, is taken directly from Robin's cookery blog: Kok Robin To quote Robin: "The combination of chillies and sichuan peppercorns is just divine. And so typical of sichuan cuisine.

I used to live in Beijing for 2.5 years. In this time I absolutely fell in love with Chinese cuisine, but sichuan cuisine in particular. And the sichuan peppercorn is largely responsible for that. I just love the tingly, numbing, citrusy, sharp taste.

So I was delighted to discover this homemade chili oil. To me, it's simply Sichuan in a Bottle."

Sichuan chili oil
Servings:350 ml bottle of chilli oil
Calories per serving:11
Ready in:1 hour incl. cooling
Prep. time:50 minutes
Cook time:10 minutes
Recipe author:Chef
First published:17th January 2013

Best recipe review



Superb way to get my Szechuan pepper-fix.

The Judge


Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


  1. Put everything except the oil in a heat proof container.
  2. Heat oil between 107 to 122.5 degrees Celsius and pour over the other ingredients. Be careful because it will sizzle. (Or actually, when you have a thermometer, like I do, you will notice it won't sizzle at all. If you don't, then yes, be careful)
  3. Leave to cool down. After the flavours have blended for a day you can sieve the oil, if you wish.
  4. Store in your refrigerator for a couple of weeks.

Robin's notes

Funny thing is that with my version it always β€œsets”.

When I take it out of the fridge it will become nice and translucent again, but cold it looks like this.

I’m quite sure it doesn’t make any difference to the taste, but if anybody knows why this happens, please tell me! (*edit* It’s the type of oil)

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