Sichuan Chili Oil (Hong You) -- Weeknight Jar
The 5-minute jar that makes everything taste like a restaurant.
Timing: 10 mins
Sichuan Chili Oil (Hong You) -- Weeknight Jar
The 5-minute jar that makes everything taste like a restaurant.
Timing: 10 mins
Key move
Use aromatics in the oil for depth, and add Sichuan pepper for the signature tingle.
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The Setup
- SaucepanMedium (2-3 qt)
- Instant-Read ThermometerOptional
- Fine-Mesh StrainerOptional
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 7Your prep station before cooking begins
The Aromatics (0/2)
The Spice Blend (0/2)
The Pantry (0/2)
My chili oil turned black and tastes bitter, not red and fragrant.
Ah, that's the oil being a little too eager! You want an enthusiastic sizzle, not a violent one. Let the oil cool for about 30 to 60 seconds after taking it off the heat. This way,…
My oil just tastes spicy, it lacks depth.
It sounds like those aromatics could have used a bit more time to do their magic.
Chef's Notes
**Storage:** 3–4 weeks refrigerated.
**Heat control:** If your flakes burn, lower oil temp next time—gentle sizzle is enough.
**Shortcut:** Use plain flakes + sesame + salt if you have no aromatics.
The Method
BUILD
In a heatproof jar or bowl, combine pepper flakes, sesame seeds, salt, and (optional) ground Sichuan peppercorn (1 tsp).
Dry mix should look evenly blended--no salt clumps.
HEAT
Time-sensitiveWarm oil with smashed garlic (2 cloves) and scallion whites (2 each) over medium heat until you see gentle sizzling around the aromatics (2-4 minutes).
Aromatics should smell sweet and fragrant, not browned or bitter.
POUR
Time-sensitiveRemove oil from heat. Let it cool 30 seconds, then carefully pour over the chili mixture in a steady stream.
You should hear a strong sizzle; the surface should bloom red without turning black.
COOL
Let cool completely, then cover and refrigerate.
Oil should be bright red and aromatic. If it smells burnt, oil was too hot.
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