Chile Oil Recipe

Chile Oil Recipe
By The Cooking World, Editorial Staff
June 4, 2021

Mandy Lee Chile Oil Recipe

It's Friday again, so we are back with another recipe from our series We Cook Books. Today we decided to share with you a fantastic Chile Oil Recipe from The Art of Escapism Cooking cookbook.

If you are a fan of Asian flavors, and you have always a jar of chile oil in your fridge, you need to try this recipe. More versatile and tastier than any chile oil you can find in the supermarket, this will become your go-to chile oil.

5 minutes
4 minutes
2 1/2 cups


30 g (2 tablespoons) soy sauce
4 garlic cloves, grated
50 g (1/2 cup) Sichuan or Korean chile flakes
1 star anise pod
6 g (2 teaspoons) ground coriander
0.5 g (1/4 teaspoon) curry powder
480 g (2 cups) canola oil
30 g (3 tablespoons) white sesame seeds
2 dried bay leaves
20 g (2 tablespoons) finely ground Sichuan peppercorns

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  1. Mix the soy sauce and grated garlic together. Set aside.
  2. Using a spice grinder, grind the chile flakes, star anise pod, coriander, cumin, and curry powder into a fine powder. In a large saucepan at least 15 cm (6 inches) deep, combine the spice powder with the oil, sesame seeds, and bay leaves. Set it over medium heat and bring the mixture to a gentle boil. Boil for 3 minutes, stirring frequently, until the chile flakes have turned marron in color.
  3. When the chili flakes have turned to the desired color, turn off the heat immediately, then add the ground Sichuan peppercorns. Stir and let fry in the residual heat for 30 seconds, then add the soy sauce/garlic mixture. The oil will boil up a little due to the added moisture (which is why we're using a deep pot). Just keep stirring until the sizzling has died down.
  4. Let the chile oil sit at room temperature for at least 2 hours (or best overnight) before using. Keep in an airtight jar in the fridge for up to 3 months.
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