Spicy Szechuan Chili Oil
My Spicy Szechuan Chili Oil is an easy-to-prepare garlic chili oil with a tingly kick. It's made with gochugaru, red pepper flakes, Szechuan peppercorns, garlic, ginger, soy sauce, and vinegar. Just heat some oil, pour it over the spices, stir in the rest, and it's ready for dumplings or dipping.
Tingly Garlic Chili Oil For Dipping
I first made this sauce for my Chinese Steamed Chicken, which I created from my No Water Chicken Wonton Soup. The chicken is only seasoned with salt, so it really needs a flavorful sauce on the side. This one works perfectly.
I also tried this sauce on my Lazy Skillet Pork Dumplings, and it was great there too. Since I keep using it in different dishes, I decided it deserved its own post.
This sauce is medium spicy and has a tingly finish. The gochugaru and red pepper flakes bring the heat, while Szechuan peppercorns add a light buzz to your lips and tongue. Soy sauce and vinegar balance it out so it's not just hot oil.
This isn't the thick, sweet Szechuan sauce you might use in a stir-fry. It's a thin, oil-based sauce without sugar or cornstarch, so it's great as a dip or topping.
Why You'll Love This Recipe
- One Small Pot - You only heat 3 tablespoons of oil. Everything else gets stirred together in a bowl.
- Tingly, Not Just Hot - Szechuan peppercorns add a numbing feel that sets this apart from a basic chili oil.
- Hot Or Cold - Serve it right after you make it, or let it cool and use it later.
- Adjustable Heat - Use less red pepper flakes for a milder sauce.
- Works On Lots Of Food - Dumplings, chicken, rice, and noodles all work.
Try my Potsticker Sauce
Recipe Shopping List
Not sure if you need to go shopping? Here's what you'll need for this recipe. For exact amounts, check the printable recipe card at the end of the post.
- Avocado Oil - A neutral oil that handles high heat. Vegetable or canola oil works too.
- Gochugaru - These are Korean chili flakes with mild heat, a bright red color, and a slightly fruity flavor. You can find them in the international aisle or at an Asian market. If you can't find gochugaru, use a bit less red pepper flakes instead and add more if you want more heat, since they're spicier.
- Red Pepper Flakes - These add a sharper heat. Use less if you want a milder sauce.
- Whole Szechuan Peppercorns - These give the sauce its tingly, numbing feel. They're not related to black pepper and aren't super spicy, so there's really no substitute. Look for them at an Asian market or order online.
- Garlic - Mince it fresh. Garlic paste (Gourmet Garden) works if that's what you have.
- Fresh Ginger - You need a ½-inch piece, peeled and sliced.
- Toasted Sesame Oil - Adds a nutty flavor. You only need a teaspoon.
- Low-Sodium Soy Sauce - Keeps the sauce from getting too salty. Use tamari if you need it gluten-free, and check the label.
- Vinegar - White vinegar or rice vinegar both work. It adds tang that balances the oil.
- Green Onions - Use the green parts only, sliced thin.
How To Make This Recipe
Here's a quick overview so you know what to expect. When you're ready to cook, use the full recipe at the bottom of the page.
- Heat Oil - Heat the avocado oil in a small pot until it is shimmering.
- Mix Dry Ingredients - In a heatproof bowl, combine the gochugaru, red pepper flakes, Szechuan peppercorns, garlic, and ginger.
- Pour Hot Oil - Slowly pour the hot oil over the mixture. It will sizzle.
- Stir the Rest - Add the sesame oil, soy sauce, vinegar, and green onions.
- Serve - Spoon it over food or use it as a dipping sauce, hot or cold.
Tips For The Best Szechuan Dipping Sauce
- Use a heatproof bowl. The hot oil sizzles when it hits the spices.
- Pour slowly. It keeps the sizzle under control and helps the oil coat the spices.
- Add the green onions last. Stirring them in at the end keeps them bright.
- Stir before serving. The spices settle at the bottom, so give it a stir each time.
- Start with a small spoonful. The sauce is spicy and salty, so add more after you taste it with your food.
How To Use This Sauce
- Dumplings And Wontons - Spoon it over the top right before serving, like on these Steamed Pork Dumplings.
- Chicken - Dip slices of steamed, poached, or roasted chicken.
- Rice And Noodles - Spoon a little over plain steamed rice or yakisoba noodles.
- Eggs - Drizzle it over a fried egg.
Recipe FAQ
It's a spicy, oil-based sauce flavored with chili flakes, Szechuan peppercorns, garlic, ginger, and soy sauce. This version has a tingly, numbing feel from the peppercorns. It's used for dumplings, wontons, and chicken.
Not quite. Szechuan sauce is usually a thicker, sweeter sauce made with soy sauce and sugar or honey, and it's often used in stir-fries. This recipe is a thin chili oil with no sugar or thickener.
It's medium spicy with a tingly finish. For less heat, use half the red pepper flakes, or serve the sauce on the side so everyone can add their own.
Szechuan peppercorns contain a compound called hydroxy-alpha-sanshool. It triggers a tingling, slightly numb feeling on your lips and tongue. That's a different sensation than heat. The spice in this sauce comes from the chili flakes.
No, the whole peppercorns stay in the sauce. They aren't spicy, but biting into one gives a strong numbing feel, so you can push them aside when you dip if you'd rather skip that. This chili oil can also be strained before adding the green onions if you prefer.
Yes. Make it, let it cool, and store it covered in the refrigerator. Stir it before using, and serve it hot or cold.
Keep the sauce in an airtight jar in the refrigerator and use it within 4 days. It has fresh garlic and ginger in oil, so don't store it at room temperature.
Yes. Vegetable oil or canola oil both work in place of avocado oil.
It can be. Swap the soy sauce for tamari, and check the label to make sure it's gluten-free.
More Recipes Like This
Spicy Szechuan Chili Oil
Spicy Szechuan Chili Oil is a tingly garlic dipping sauce made with gochugaru, red pepper flakes, Szechuan peppercorns, garlic, ginger, soy sauce, and vinegar. Spoon it over dumplings or use it for dipping.
Ingredients
- 3 tablespoons avocado oil
- 2 teaspoons gochugaru
- 1 teaspoon red pepper flakes
- 1 teaspoon whole Szechuan peppercorns
- 2 cloves garlic, minced
- ½" ginger, peeled and sliced
- 1 teaspoon toasted sesame oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons vinegar (white, rice wine, etc)
- 3 tablespoons sliced green onions (green parts only)
Instructions
- Heat the avocado oil in a small pot until it is shimmering.
- Combine the gochugaru, red pepper flakes, Szechuan peppercorns, garlic, and ginger in a small bowl. Slowly pour the hot oil over the mixture.
- Add the sesame oil, soy sauce, vinegar, and green onions.
- Serve hot or cold, spooned over dumplings or as a dipping sauce for steamed chicken.
Notes
- Use half the red pepper flakes for less heat.
- Use tamari in place of soy sauce for a gluten-free version.
- Store covered in the refrigerator and use within 4 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 82Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 0mgSodium: 407mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 1g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
