Name: Quick & Easy Chinese Chili Oil Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 cups whole dried Sichuan red chilies (or 1.5 cups / 360 g Sichuan or Korean red chili flakes); 1/4 tsp Sichuan pepper powder; 4 star anise; 2 bay leaves; 1 cinnamon stick; 5 cloves; 3 cloves garlic (finely minced); 4 slices ginger; 1 small onion (quartered); 3 tsp salt; 2 1/2 cups vegetable oil (or neutral oil)

Description

This Quick & Easy Chinese Chili Oil recipe delivers a bold and aromatic chili oil infused with traditional Sichuan spices, perfect for adding heat and flavor to your favorite dishes. Made by gently simmering dried chilies, garlic, and whole spices in vegetable oil, this versatile condiment is a staple in Chinese cuisine, enhancing everything from noodles to dumplings.

Ingredients

Scale

Spices & Herbs

2 cups whole dried Sichuan red chilies (or 1.5 cups / 360 g Sichuan or Korean red chili flakes)
1/4 tsp Sichuan pepper powder
4 star anise
2 bay leaves
1 cinnamon stick
5 cloves

Fresh Ingredients

3 cloves garlic (finely minced)
4 slices ginger
1 small onion (quartered)

Other

3 tsp salt
2 1/2 cups vegetable oil (or neutral oil)

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Instructions

Prepare Chili Flakes: In a food processor, grind whole dried red chilies into small flakes, then transfer them to a large heat-proof bowl.
Mix Spices: Add the minced garlic, Sichuan pepper powder, and salt to the chili flakes in the bowl, mixing well to combine.
Heat Oil: Pour the vegetable oil into a large pot and heat it over low to medium heat until it reaches approximately 250°F (121°C).
Infuse Aromatics: Carefully add the ginger slices, quartered onion, star anise, bay leaves, cinnamon stick, and cloves into the hot oil. Simmer gently for 20 to 25 minutes, stirring occasionally to prevent burning and ensure even infusion.
Strain and Combine: Remove the aromatics from the oil using a slotted spoon. Then, pour the hot, infused oil directly over the chili mixture in the heat-proof bowl. Stir immediately to blend the flavors.
Cool and Store: Allow the chili oil to cool completely at room temperature before transferring it to a sterilized glass jar. Store in a cool, dark place for up to several weeks.

Notes

Be cautious when pouring hot oil to avoid burns.
Adjust chili quantity based on desired spice level.
Use neutral oils like vegetable or canola for best flavor results.
Store in sterilized jars to maintain freshness and prevent spoilage.
This chili oil enhances noodles, dumplings, stir-fries, and dipping sauces.