Description
A quick and easy homemade Chinese chili oil recipe that infuses fragrant spices and Sichuan heat into a versatile condiment perfect for adding a spicy kick to your favorite dishes.
Ingredients
Scale
Chili Base
- 2 cups whole dried Sichuan red chilies (or 1.5 cups / 360 g Sichuan or Korean red chili flakes)
- 3 cloves garlic, finely minced
- 1/4 tsp Sichuan pepper powder
- 3 tsp salt
Infused Oil
- 2 1/2 cups vegetable oil (or neutral oil)
- 4 slices ginger
- 1 small onion, quartered
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 cloves
Instructions
- Grind Chilies: In a food processor, grind the dried red chilies into small flakes to create a coarse, fragrant chili base. Transfer the chili flakes to a large heat-proof bowl.
- Mix Chili Ingredients: Add the finely minced garlic, Sichuan pepper powder, and salt to the chili flakes in the bowl, mixing well to combine the flavors evenly.
- Heat Oil: Pour vegetable oil into a large pot and heat it on low to medium heat until it reaches approximately 250°F (120°C), which is a perfect temperature for infusing flavors without smoking the oil.
- Add Aromatics: Carefully add the ginger slices, quartered onion, star anise, bay leaves, cinnamon stick, and cloves to the hot oil. Simmer the mixture gently for 20 to 25 minutes, stirring occasionally to infuse the oil with aromatic spices.
- Strain & Combine: Using a slotted spoon, remove the aromatics from the oil. Immediately pour the hot oil over the chili mixture in the heat-proof bowl and stir thoroughly to combine and release the flavors.
- Cool & Store: Let the chili oil cool completely at room temperature before transferring it to a sterilized glass jar for storage. This will keep well for weeks and enhance many dishes with its spicy, aromatic kick.
Notes
- Use a neutral oil like vegetable or canola oil for the best flavor and heat tolerance.
- Adjust the amount of chili flakes to control spiciness according to your preference.
- Store chili oil in a cool, dark place, refrigerated after opening for maximum shelf life.
- Always use clean utensils to avoid contamination and spoilage.
- The oil reaches best flavor after resting for at least 24 hours.
