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Sichuan Chili Oil

Recipe by Chris Joe on InstagramAdded 1 August 2026.

10 minutes to prep, 15 to cook. A fiery Sichuan chili oil that elevates eggs, noodles, vegetables, and dumplings with its aromatic infusion and bright heat. The blend of ginger, shallot, garlic, and dried spices creates a complex base, while the final splash of chili flakes delivers a punch of spice. Perfect for adding depth to any dish and easy to store for future use.

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Sichuan Chili Oil by Chris Joe, a frame from the Instagram video

Method

  1. Slice ginger, shallot, and crush garlic. Combine them with dried cloves and other dried spices in a pot. Add 250 ml of neutral oil and heat to 250°F (250°F) to infuse the aromatics. Strain out the solids once infused. Increase the heat to high and raise the oil temperature to 375°F (375°F). Place Sichuan chili flakes in a metal or ceramic bowl and carefully pour the hot oil over them. Stir in sesame seeds, salt, and sugar to finish. Store the finished chili oil in an airtight container in the refrigerator.

    Kitchen notes · Added by ReelsMeals: The spices infuse into the oil before the solids are strained out.

Tips while you cook

Prep aromatics first
Slice the ginger, shallot and crush the garlic before heating the oil.
Strain before high‑heat step
After the initial infusion, strain out the solids before raising the oil temperature.
Use a heat‑safe bowl for chili flakes
Place the Sichuan chili flakes in a metal or ceramic bowl before pouring the hot oil.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Chris Joe’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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