Sichuan Málà Chile Oil

Name: Sichuan Málà Chile Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 650 ml
Cuisine: Asian
Ingredients: 60 g Dried Chile; 15 g Sichuan Pepper; 500 ml Rapeseed Oil; 13 g Garlic; 30 g Ginger; 45 g Shallot; 3 g Cinnamon; 3 Bay Leaf; 2 Star Anise; 8 g Fennel Seed; 3 g Orange Zest; 75 g Chile Flakes; 16 g Sesame Seed; 2 g Msg; 4 g Salt

Independent adaptation of a publicly published J. Kenji López-Alt recipe. Not affiliated with, sponsored by, or endorsed by J. Kenji López-Alt.

Sichuan Málà Chile from a national-award-winning chef.

Ratio

Rapeseed Oil 500 ml

Ingredients

Dried Chile — 60 g
Sichuan Pepper — 15 g
Rapeseed Oil — 500 ml
Garlic — 13 g
Ginger — 30 g
Shallot — 45 g
Cinnamon — 3 g
Bay Leaf — 3 each
Star Anise — 2 each
Fennel Seed — 8 g
Orange Zest — 3 g
Chile Flakes — 75 g
Sesame Seed — 16 g
Msg — 2 g
Salt — 4 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

J. Kenji López-Alt is a cookbook author working in Food science / wok cookery; recognized with James Beard Book Award: Single Subject 2023 (The Wok); James Beard Book Award: General Cooking 2016 (The Food Lab).

Adapted from a recipe published by J. Kenji López-Alt in The Wok (W.W. Norton 2022) via The Dinner Plan authorized reprint.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from The Wok (W.W. Norton 2022) via The Dinner Plan authorized reprint (published as “Sichuan Málà Chile Oil”). Full citation lives in Provenance.