Chinese Crispy Chili Oil Recipe (Chili Crunch)

Crispy Chinese Chili Oil, also known as Chili Crunch, is a bold, spicy condiment that adds heat, aroma, and irresistible texture to everything it touches. This homemade version is bursting with flavor from chili flakes, toasted sesame seeds, and warming spices infused in hot oil. Whether drizzled on noodles, dumplings, eggs, or rice bowls, this chili oil delivers deep umami and crunch that store-bought versions just can’t match. If you’re a fan of spicy food, this is a must-try. It’s fully customizable, shelf-stable, and incredibly easy to make in your own kitchen.

Recipe

Serves: Makes three 8 oz jars
Prep time: 15 minutes
Rest time: 30 minutes
Cook time: 15 minutes

Ingredients:
1 cup dried red chili peppers (xiao mi jiao, or substitute with other dried chilis)
1 cup toasted dried lantern chili peppers (or substitute)
4 tablespoons rice wine, separated (or use neutral oil if avoiding alcohol)
1/4 cup paprika powder
4 tablespoons toasted sesame seeds
3/4 teaspoon salt
1 tablespoon red Sichuan peppercorns
1 tablespoon green Sichuan peppercorns
1 tablespoon rice wine (for the spice soak)
1 stick cinnamon
1 pod star anise
1 slice Chinese licorice root (gan cao)
2 cloves
2 bay leaves
1/4 dried tangerine peel
3 slices ginger
6 garlic cloves
1 1/2 cups extra light olive oil (or other neutral oil)
2 tablespoons Chinkiang vinegar

Instructions

1. Prepare the chili mix:

• In a dry pan over low heat, toast the dried red chili peppers for about 3 minutes until fragrant. Let cool slightly, then grind roughly in a spice grinder. Transfer to a large heatproof bowl.
• Grind the toasted lantern chili peppers and add them to the same bowl. Add 2 tablespoons of rice wine (or oil) to help prevent burning during cooking. Whisk and set aside.
• In another small bowl, mix the paprika powder, toasted sesame seeds, and salt. Add 1 tablespoon rice wine (or oil), whisk, and set aside.

2. Prepare the spice infusion:

• In a separate bowl, combine the red and green Sichuan peppercorns and soak with 1 tablespoon rice wine (or oil) to prevent burning.
• Add cinnamon stick, star anise, licorice root, cloves, bay leaves, dried tangerine peel, ginger slices, and garlic cloves. (If you can’t find some spices, omit or substitute with others you enjoy.)

3. Infuse the oil:

• In a wok or deep pan over low heat, add the oil and heat to about 180°F (82°C).
• Add all the spices and aromatics. Let them cook gently for 2 minutes, then turn off the heat and let the mixture steep for 30 minutes.
• After steeping, strain and discard the solids, reserving the infused oil.

4. Cook the chili oil:

• Return the infused oil to the pan over low heat. Heat again for about 2 minutes.
• Add the ground chili mixture and cook gently for 5 minutes, keeping the oil temperature around 250°F (121°C).
• Add the paprika, sesame seeds, and salt mixture. Stir well and turn off the heat.
• Cool slightly, then stir in the Chinkiang vinegar.

5. Store:

• Transfer to sterilized glass jars. Store in the fridge for up to 2 months.

Tips & notes

• Rice wine helps prevent burning: Adding rice wine (or oil) to dry ingredients keeps them from scorching when hot oil is poured in.
• Use neutral oil: Extra light olive oil, avocado oil, or grapeseed oil work well due to their high smoke points.
• Spice blend is flexible: Feel free to omit or swap spices based on what you have available—this recipe is very forgiving.
• For less heat: Substitute with milder chili varieties.
• Chinkiang vinegar adds depth and balance. If unavailable, substitute with black rice vinegar or mild balsamic.