Go Back

Making Chili Oil the Easy Way

The Mala Market
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking


  • ½ cup Sichuan chili flakes (toasted and ground chilies with flakes and powder)
  • 1 teaspoon freshly ground Sichuan pepper
  • 1 medium shallot, minced
  • 1 inch ginger, peeled and smashed
  • 1 ¾ cup neutral oil


  • Put chili flakes and Sichuan pepper in a mixing bowl or directly into a sealable, heat-proof, glass jar.
  • Pour oil into a small saucepan, add shallots and ginger and simmer over medium-low heat until shallots turn light brown. At this point, the oil temperature should be nearing 300°F. 
  • Place jar in a sink, and carefully pour the oil and shallots directly into the jar over the chili flakes. It should sizzle and toast the chilies but not burn them. Mix well. Cool to room temperature and refrigerate for maximum shelf life. 


Add sesame seeds, whole star anise, 5 spice powder or other ground spices to the flakes before you add the oil to make your own signature chili oil.