What Oil Do You Use for Chinese Cooking? Here Is Chef Secrets

So, you’re standing in the aisle, wok in hand, and you ask the big question: “What oil do you use for Chinese cooking?” As a chef with over 30 years of singed eyebrows and perfectly seared scallops, I can tell you this: that simple question is the single most important one you can ask. It’s also the one that 99% of beginners get catastrophically wrong. They assume there’s *one* magic “Chinese cooking oil.”

Let me tell you the secret right now. The answer isn’t *an* oil. The answer is *two* oils.

That’s it. That’s the whole secret.

The “wok fail” I see every single day—the billowing smoke, the bitter taste, the sticky mess—all comes from confusing Category 1 (The Workhorse) with Category 2 (The Flavor Bomb). If you try to use a Flavor Bomb for a Workhorse’s job, you are setting your dinner—and your smoke alarm—up for failure. Let’s break down the oils used in Chinese stir-fry and a whole lot more.

The #1 Mistake: Confusing “Cooking Oil” with “Finishing Oil”

This is the entire concept you need to master.

1. Workhorse Oils (Frying Oils): Their job is to get screaming hot and *not* burn. They are a tool, a medium for transferring the wok’s intense heat to your food. They must have a high smoke point and a neutral flavor. You use *tablespoons* of this.

2. Flavor Bomb Oils (Finishing Oils): Their job is to taste and smell incredible. They have low smoke points and intense, aromatic flavors. You use *teaspoons* or *drops* of this, almost always *after* the cooking is done or as part of a sauce.

The kesalahan umum yang sering terjadi is grabbing a bottle of “Flavor Bomb” oil (like toasted sesame) and trying to stir-fry with it. It will instantly burn, turning its nutty, beautiful aroma into a bitter, acrid nightmare. To illustrate, let’s look at the quintessential “Flavor Bomb.”

Expert Analysis: The Perfect “Flavor Bomb” Case Study (Sesame Oil)

Before we even talk about frying, I want you to watch this video. It’s about sesame oil. “But Chef,” you say, “this isn’t about sesame oil!” Exactly. This video is the perfect “teachable moment.”

Berdasarkan analisis kami, this video is a perfect case study in FINISHING oils. The toasted sesame oil it discusses is the *king* of all finishing oils. It is a powerful, aromatic, nutty “flavor bomb.” Notice how it’s used in small quantities for its *aroma* and *taste*. You would never, ever deep-fry chicken in this. Why? Its smoke point is horribly low, and it’s too expensive.

Watch: A Chef’s Guide to Sesame Oil on YouTube

Category 1: The “Workhorse” Frying Oils for Chinese Cooking

This is the oil you will use 95% of the time in your wok. This is the oil that gets heated until it *shimmers*. The only two criteria that matter are:

1. High Smoke Point: The temperature at which the oil begins to break down and smoke. For a wok, you *must* be above 400°F (204°C).
2. Neutral Flavor: The oil should not taste like anything. The flavor in Chinese cooking comes from your garlic, ginger, scallions, and sauces—not the cooking oil.

Here are the best oil for Chinese cooking workhorses, ranked by my professional preference.

1. Peanut Oil (Refined)

Smoke Point: ~450°F (232°C)
This is the gold standard. The classic. Refined peanut oil (not the unrefined, artisan kind) has a high smoke point and a very faint, clean, nutty background that is incredibly *complementary* to stir-fry ingredients. It doesn’t clash; it supports. This is the oil of choice for many high-end Chinese restaurants and is fantastic for deep-frying. (Obviously, avoid if you have a nut allergy).

2. Grapeseed Oil

Smoke Point: ~420°F (216°C)
This is my personal “chef’s choice.” Grapeseed oil has the distinct advantage of being the most *flavorless* oil on the market. It is a 100% truly neutral canvas. This is a massive advantage when you’re cooking delicate ingredients like scallops or white fish, where you want zero flavor interference. It’s clean, light, and a true professional workhorse.

3. Canola Oil

Smoke Point: ~400°F (204°C)
This is the most reliable, affordable, and accessible “all-rounder.” It hits the 400°F minimum for a wok, is completely neutral, and is inexpensive. You can’t go wrong with canola. It’s a perfect starter oil and, frankly, a perfectly fine “forever” oil for 99% of home-cooking needs.

4. Avocado Oil (Refined)

Smoke Point: ~520°F (271°C)
This is the “luxury” high-performance option. Its smoke point is so insanely high you literally cannot burn it on a home stove. It’s fantastic for getting a hard sear on a steak. However, berdasarkan analisis kami, it’s total overkill for a simple stir-fry and comes with a premium price tag. It’s a great oil, but not a necessary one for this job.

5. Soybean Oil / “Vegetable Oil”

Smoke Point: ~450°F (232°C)
Let’s be clear: that jug of “Vegetable Oil” in your pantry is almost certainly 99% soybean oil. And it works perfectly. It’s what the vast majority of Chinese takeaways and restaurants use. It’s cheap, has a high smoke point, and is neutral. It’s the industrial standard and a perfectly acceptable what is the main Chinese cooking oil.

Category 2: The “Flavor Bomb” Finishing Oils

This is the *other* answer to “What oil do you use for Chinese cooking?” These are the “secret weapons” that make your food taste like it came from a restaurant. They are added at the end (off-heat) or used in sauces and dips.

1. Toasted Sesame Oil

As we saw in the video, this is the king. It’s made from *toasted* sesame seeds, giving it a deep, nutty, roasted aroma. A few *drops* drizzled over a dish right before serving transforms it. This is the smell you associate with a great fried rice or noodle dish. It is not a cooking oil.

2. Chili Oil (La Yu / Hong You)

This is a pure flavor infusion, usually of chili flakes, Sichuan peppercorns, and other spices steeped in a hot (but not burning) oil. It’s used as a condiment, a dipping sauce for dumplings, or a base for salad dressings.

The praktik terbaik adalah to make your own; it’s a thousand times better than store-bought. We have a complete guide on how to make authentic Chinese chili oil. And trust me, it’s so versatile you’ll be using chili oil on pizza before you know it.

3. Sichuan Peppercorn Oil (Hua Jiao You)

This is a more advanced “secret weapon.” It’s an oil infused with numbing, citrusy Sichuan peppercorns. It’s what provides the “ma” (numbing) in “ma-la” (numbing and spicy) flavors. A tiny drizzle over Mapo Tofu or a cold noodle dish is electric.

The “Hall of Shame”: What Oil NOT to Use for Chinese Frying

Now that you know the *right* oils, let’s be crystal clear on the *wrong* ones. Using these is the #1 reason your stir-fries are failing.

Also avoid:

• Butter: The milk solids will burn at a very low 300°F.
• Unrefined (Virgin) Coconut Oil: Low smoke point and a powerful, sweet, tropical flavor that will hijack your dish (unless you’re specifically making a Thai-style curry, which is a different cuisine).
• ANY “Unrefined” or “Virgin” Oil: These are all finishing oils, not cooking oils.

How to Use Both Oils: The “Two-Oil” Stir-Fry Method

Let’s put it all together. Here is a simple framework-recipe that uses *both* oils correctly. This is your test. Notice *what* we cook with and *when* we add the flavor. This recipe includes all the details: preparation time, Cook Level, and Nutrion Facts.

Conclusion: The Answer is Two Oils, Not One

So, what oil do you use for Chinese cooking? You’ve just learned the expert secret. You use *two*.

You use a neutral, high-heat Workhorse Oil (like peanut, grapeseed, or canola) for the actual *cooking*—the stir-frying, the searing, the deep-frying.

And then, you use an aromatic, intense Flavor Bomb Oil (like toasted sesame or chili oil) at the very *end* to make the dish taste and smell incredible.

Master this “two-oil” philosophy, and you will have mastered Chinese cooking. Stop blaming your wok; it’s all about the oil.