Wei Guo's Chinese Chilli Oil Recipe
"Chinese chilli oil adds a sprinkle of magic to almost any dish, and the homemade
version easily beats anything shop-bought. It delivers an appetite-awakening heat, a
glossy finish, and layers of aroma that can lift even the most understated dish. There
are no rules for how you use it. Be creative, generous, and let it work its magic
whenever you need an extra kick."
Wei Guo is the founder and writer of the acclaimed blog Red House Spice recipe blog. Since 2017, Wei has earned a global following for her precise, reliable recipes and thoughtful cultural insight, helping home cooks understand essential techniques and flavours.
Wei has been nominated for the Jane Grigson Trust Sous Chef award for new food and drink writing, 2026.
This recipe originally published on Wei's blog, Red House Spice.
Ingredients: Ingredients for Chilli Oil
- 4 tbsp chilli flakes
- 1 tbsp chilli powder
- 2 tbsp sesame seeds
- ½ tsp salt
- 1 tsp Chinkiang vinegar
- 250 ml neutral oil
- 1 tsp whole Sichuan peppercorn
- 1 tsp fennel seeds
- 1 star anise
- 1 piece cassia cinnamon
- 2 bay leaves
- 3 slices ginger
- 2 spring onions, cut into sections
Method: How to make chilli oil
- In a small bowl, mix the chilli flakes, chilli powder, salt, sesame seeds and Chinkiang vinegar. Place a fine-mesh strainer over a large, dry, heatproof bowl.
- Pour the oil into a saucepan and add the Sichuan peppercorns, fennel seeds, star anise, cassia cinnamon, bay leaves, ginger and spring onions. Heat gently over low heat, watching closely. As soon as the spring onions turn golden brown, turn off the heat.
- Carefully pour the hot oil through the strainer into the heatproof bowl. Discard the solids.
- Add half of the chilli mixture to the hot oil. Once the bubbling subsides, stir in the remaining chilli mixture.
- Leave uncovered to cool completely. Rest for at least 12 hours before using to allow the flavours to develop.
- Store in a sealed jar at room temperature for up to 2 months, or refrigerate for up to 6 months.
