Why You’ll Love This Recipe
I love this chili sauce because it’s not just spicy—it’s flavorful. The slow infusion of oil with spices like cinnamon, star anise, and ginger gives it a depth that elevates even the simplest dishes. It’s a great way to use fresh chiles and pantry aromatics, and once I make it, it lasts for weeks in the fridge. It’s customizable, vibrant, and adds instant personality to anything I cook.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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¾ cup neutral oil
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4 Chinese dried chili peppers (split in half, seeds removed)
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1 cinnamon stick
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1 star anise
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1 bay leaf
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1 sprig cilantro
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2 slices ginger
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2 cloves garlic, minced
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1 scallion (chopped into 2-inch pieces)
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8–10 Fresno chile peppers (finely chopped)
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2 jalapeños (finely chopped)
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3 tablespoons minced garlic (about 9 cloves)
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1 tablespoon minced ginger
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1 teaspoon coarse kosher salt
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1 tablespoon white vinegar
Directions
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I begin by heating the oil in a medium saucepan over medium heat until it reaches 300°F.
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I add the dried chili peppers, cinnamon stick, star anise, bay leaf, cilantro, ginger slices, garlic cloves, and scallion pieces to the oil. The temperature will drop slightly, which is expected—I aim to maintain it between 250–275°F. I let everything simmer gently for about 7 minutes, just until the ingredients take on a light golden color and become fragrant.
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I strain the oil into a clean container and discard the solids. Then I return the oil to the pan and raise the heat to medium-high until it reaches 350°F.
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I stir in the chopped Fresno chiles, jalapeños, minced garlic, and minced ginger. I let them cook for about 2 minutes—just enough to soften the chiles without burning the garlic.
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I remove the pan from the heat and let the mixture sit for 10 minutes so the flavors can infuse even more deeply.
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Finally, I stir in the kosher salt and white vinegar. I transfer the finished chili sauce to a heatproof jar or bowl and let it cool before storing.
Servings and timing
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Servings: About 1 cup
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Prep Time: 5 minutes
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Cook Time: 15 minutes
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Total Time: 20 minutes
Variations
When I want to tailor the flavor or spice level, I try these ideas:
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Use Sichuan peppercorns during the infusion for a numbing heat.
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Swap Fresno chiles for Thai bird’s eye chiles if I want it spicier.
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Add a tablespoon of fermented black beans or soy sauce for umami depth.
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Include toasted sesame seeds or crushed peanuts for texture.
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Blend it for a smoother sauce or leave it chunky for added bite.
Storage/Reheating
Once cooled, I store the chili sauce in a clean jar with a tight lid and refrigerate it for up to 2–3 weeks. The flavor deepens as it sits. I always use a clean spoon to scoop it out to prevent contamination. There’s no need to reheat—this sauce is ready to use straight from the jar.
FAQs
Can I make this less spicy?
Yes, I reduce the number of fresh chiles or use milder varieties like red bell peppers combined with a small amount of Fresno chiles. I also remove all the seeds and membranes for less heat.
What kind of oil should I use?
I always use a neutral oil like canola, vegetable, or grapeseed. Avoid olive oil since it has a strong flavor and a lower smoke point.
Do I need a thermometer?
A thermometer helps keep the oil at the right temperature without burning the ingredients, but if I don’t have one, I keep the heat medium-low and watch for gentle bubbling without smoking.
How long does the chili sauce last?
I keep it in the fridge for up to 2–3 weeks. As long as the ingredients are fully cooked and kept clean, it stays flavorful and safe to eat.
What can I use this sauce on?
I love using it on noodles, fried rice, dumplings, eggs, grilled meats, or even drizzled over avocado toast. It’s incredibly versatile and adds instant flavor to nearly anything.
Conclusion
This Chinese Chili Sauce is bold, fragrant, and layered with flavor. I love how easy it is to make and how it transforms ordinary meals into something memorable. Whether I’m adding a spoonful to stir-fried veggies or using it as a dipping sauce, it always brings the perfect hit of heat and depth. Once I made this sauce at home, I never went back to store-bought again.
Print
Chinese Chili Sauce
- Total Time: 20 minutes
- Yield: 1 serving (approximately 1 cup of sauce)
- Diet: Gluten Free
Description
Bold, fiery, and packed with aromatics, this homemade Chinese chili sauce delivers restaurant-style flavor in just 20 minutes—perfect for noodles, dumplings, and stir-fries.
Ingredients
For the Infused Oil:
¾ cup neutral oil
4 Chinese dried chili peppers (split in half, seeds removed)
1 cinnamon stick
1 star anise
1 bay leaf
1 sprig cilantro
2 slices fresh ginger
2 cloves garlic, minced
1 scallion (chopped into 2-inch pieces)
For the Chili Base:
8–10 Fresno chili peppers, finely chopped
2 jalapeños, finely chopped
3 tablespoons minced garlic (about 9 cloves)
1 tablespoon minced ginger
1 teaspoon coarse kosher salt
1 tablespoon white vinegar
Instructions
Infuse the Oil:
In a medium saucepan, heat the neutral oil to 300°F (150°C) over medium heat. Add the dried chili peppers, cinnamon stick, star anise, bay leaf, cilantro, ginger slices, garlic, and scallion.
Maintain the temperature between 250–275°F (120–135°C) and cook for about 7 minutes, or until the ingredients turn lightly golden and aromatic.
Strain the Oil:
Carefully strain out the solids and return the infused oil to the saucepan.
Cook the Chili Base:
Reheat the oil to 350°F (175°C). Add the chopped Fresno chilies, jalapeños, minced garlic, and minced ginger. Cook for about 2 minutes, or until the chilies soften and become fragrant.
Finish the Sauce:
Remove from heat and let the mixture rest for 10 minutes to infuse further. Stir in salt and white vinegar.
Cool & Store:
Allow to cool completely before transferring to a clean, airtight jar. Store in the refrigerator for up to 2 weeks.
Notes
Use gloves when chopping chilies to avoid skin irritation.
Adjust spice level by using fewer chilies or substituting with milder varieties.
This sauce tastes even better after sitting overnight as the flavors meld.
Great for noodles, dumplings, stir-fries, or as a dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment, Sauce
- Method: Stovetop
- Cuisine: Chinese
