Ivorypass Sichuan Chili

Name: Ivorypass Sichuan Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (480 ml)
Cuisine: Asian
Ingredients: 2 cups (480 ml) neutral Vegetable Oil; 2 pieces Star Anise; 1 piece cassia bark (5 g) Cinnamon; 1–2 pieces (2 g) Cardamom; 1–2 whites chopped (20 g) Scallion; 1–2 (1-inch) slices (20 g) Ginger; 1 cup (120 g) ground chili Chile Powder; 1 tsp (3 g) Sesame Seed

Independent adaptation of a publicly published Jing Gao recipe. Not affiliated with, sponsored by, or endorsed by Jing Gao.

Jing Gao's Ivorypass Sichuan Chili, from the published recipe.

Ratio

Vegetable Oil 480 ml

Ingredients

Vegetable Oil — 2 cups (480 ml) neutral
Star Anise — 2 pieces
Cinnamon — 1 piece cassia bark (5 g)
Cardamom — 1–2 pieces (2 g)
Scallion — 1–2 whites chopped (20 g)
Ginger — 1–2 (1-inch) slices (20 g)
Chile Powder — 1 cup (120 g) ground chili
Sesame Seed — 1 tsp (3 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.

Companion jar

Ivorypass Sichuan Chili wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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Provenance

Sichuan Chinese cook and founder of Fly By Jing; James Beard Award for The Book of Sichuan Chili Crisp. Chongqing-rooted chili crisp and sauces produced and taught from Austin.

Originally published as Sichuan Chili Oil.

Adapted from a Jing Gao recipe (Jing Gao / Windsor Star 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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jing Gao / Windsor Star reprint (published as “Sichuan Chili Oil”). Full citation lives in Provenance.

Companion jar