Schezwan Oil Recipe – Authentic Chili Garlic Flakes & Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Schezwan Oil Recipe – Authentic Chili Garlic Flakes & Sesame Seeds

Hey everyone! If you’re anything like me, you live for that fiery kick in your food. And honestly, nothing elevates a simple meal quite like a generous drizzle of homemade Schezwan oil. I first made this a few years ago, trying to recreate the flavors from my favorite Chinese takeout, and I haven’t looked back since! It’s surprisingly easy to make, and the flavor is just…wow. Let’s get cooking!

Why You’ll Love This Recipe

This Schezwan oil isn’t just about heat; it’s about layers of flavor. The aromatic spices infuse the oil, creating a complex, savory, and slightly sweet condiment. It’s incredibly versatile – perfect for adding a zing to noodles, eggs, stir-fries, or even just dipping your favorite snacks. Plus, making it yourself means you control the ingredients and the spice level. Trust me, once you try homemade, you’ll never go back to the store-bought stuff!

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup oil (about 120ml)
• 1 small bay leaf
• ½ teaspoon Schezwan pepper
• 1 one-inch cinnamon stick
• 1.5 tablespoon chili flakes
• 1 tablespoon chili powder
• 2 tablespoon garlic, minced
• 1 teaspoon brown sugar
• 2 tablespoon sesame seeds
• 1 teaspoon salt

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Schezwan Pepper: This is the star! It’s not actually a pepper, but a dried fruit related to Sichuan peppercorns. It has a unique citrusy, numbing flavor that’s essential for authentic Schezwan flavor. If you can’t find it, you can substitute with Sichuan peppercorns (use a little less, as they’re more potent) or a pinch of black pepper and lemon zest.
• Oil Choices: I recommend a neutral-flavored oil like canola, sunflower, or vegetable oil. You want the spice flavors to shine, not compete with a strong oil taste. While peanut oil is traditionally used, be mindful of allergies.
• Spice Blends: Regional variations exist! Some recipes include fennel seeds, cloves, or star anise. Feel free to experiment and adjust to your liking. I love keeping it simple with the ingredients listed above.

Step-By-Step Instructions

Alright, let’s make some Schezwan oil!

1. First, heat the ½ cup of oil in a pan over medium heat. You want it nice and warm, but not smoking.
2. Add the bay leaf, Schezwan pepper, cinnamon stick, and optionally, a few whole garlic cloves or shallots for extra flavor.
3. Now, lower the heat to low and let these spices simmer gently for about 10 minutes. Keep an eye on the temperature – you want it between 110°C-120°C (230°F-248°F). We’re infusing the oil, not burning the spices!
4. Remove the pan from the heat and let it cool slightly while you prepare the spice mixture.
5. In a bowl, combine the chili flakes, chili powder, minced garlic, brown sugar, sesame seeds, and salt.
6. Carefully strain the infused oil into the bowl with the spice mixture. Be super careful – you don’t want hot oil splattering!
7. Stir everything gently until the mixture bubbles slightly and emulsifies. It should look beautifully combined.
8. Let the Schezwan oil cool completely before transferring it to an airtight jar.

Expert Tips

A few things I’ve learned along the way:

• Temperature Control: Seriously, don’t rush the oil infusion. Low and slow is the key to extracting maximum flavor without burning the spices.
• Consistency is Key: The oil should be nicely coated with the spices, not oily with floating bits. Gentle stirring helps with emulsification.
• Preventing Burning: If you see the spices starting to darken too quickly, immediately reduce the heat or remove the pan from the burner.

Variations

Want to customize your Schezwan oil? Here are a few ideas:

• Spice Level: For mild, reduce the chili flakes to 1 tablespoon. For medium, stick with the recipe. For hot, add an extra ½ tablespoon of chili flakes or a pinch of cayenne pepper. My friend, Priya, loves it super spicy, so she always adds a little extra!
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Festival/Occasion Adaptations: This is fantastic as part of a Chinese New Year spread, or as a flavorful addition to Diwali snacks.

Serving Suggestions

Okay, the fun part! Here’s how I love to use my Schezwan oil:

• Noodles: A must! Toss it with Hakka noodles, chow mein, or even simple spaghetti.
• Rice: Drizzle it over steamed rice for an instant flavor boost.
• Momos: Perfect for dipping!
• Eggs: Fried eggs, scrambled eggs, omelets…you name it!
• Stir-fries: Add a spoonful to your favorite stir-fry for a fiery kick.
• Dips: Mix it with mayonnaise or yogurt for a spicy dipping sauce.

Storage Instructions

Store your homemade Schezwan oil in an airtight jar in the refrigerator. It should stay fresh for up to 2-3 months. The flavor might mellow slightly over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the shelf life of homemade Schezwan oil? About 2-3 months in the refrigerator.
• Can I use a different type of chili flakes? Yes, you can use Kashmiri chili flakes for a milder flavor and vibrant color.
• What is Schezwan pepper and where can I find it? It’s a unique spice with a citrusy, numbing flavor. Look for it in Indian grocery stores or online.
• How can I adjust the heat level of this oil? Adjust the amount of chili flakes!
• Can I make a larger batch of Schezwan oil and freeze it? Yes, you can! Freeze it in small portions for easy use.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!