Go Back
+ servings
Szechwan Hot Chili Oil - this bright red chili oil is fragrant and spicy, and is used in many Szechwan dishes - a kitchen staple

Szechwan Hot Chili Oil

Servings 1 cup


  • 200 grams flavorless oil e.g., grapeseed oil
  • 3 slices ginger 1/4" thick slices
  • 6 scallions the top 3 inches, both white and green parts, cut into 2" pieces
  • 4 garlic cloves smashed
  • 20 grams hot pepper powder
  • 5 grams granulated garlic
  • 2 grams red pepper chili flakes
  • 10 grams salt
  • 1 gram white pepper
  • 5 grams Szechwan peppercorns


  1. Place hot pepper powder, granulated garlic, chili flakes, salt and white pepper in a heat proof bowl. Heat oil in wok or skillet to 360 degrees fahrenheit. Add ginger, scallion and garlic and cook until light brown; remove ginger, scallion and garlic with slotted spoon. Pour hot oil over hot pepper powder mix and stir; cool to room temperature; strain oil.
  2. Reheat strained oil in wok. Add Szechwan peppercorns and fry briefly until fragrant; use slotted spoon to remove peppercorns. Strain oil one more time.