I absolutely love this chili oil recipe because it packs a bold and addictive flavor punch that elevates any dish with its perfect blend of heat and aromatics. Plus, the satisfaction of crafting it myself makes every drop feel like a spicy little victory in my kitchen adventures!
I am very passionate about making Chinese chili oil. It makes any dish so much better with its heat and fragrance.
I prefer using vegetable oil and dried red chili flakes; and for a good, fiery chili oil, I like adding Sichuan peppercorns, star anise, and cinnamon. And for depth of flavor, I aloha with garlic and ginger.
Ingredients
Cooking oil: Acts as a base and infuses flavors.
Crushed Dried Red Chilis: Bring the heat and the color; make them pay for the vibrant life they led as fresh chilis.
But seriously; crushed chilis are a really easy way to add heat to a dish.
And they are full of flavor.
Sichuan Peppercorns: Imparts a tongue-tingling sensation; aromatic spice.
Star Anise: Provides a flavor that’s sweet and has notes of licorice; helps in digestion.
Cinnamon Stick: Warmth and sweetness; richness in antioxidants.
Bay Leaves: Improves multidimensional flavor with herbal notes; supports gastrointestinal health.
Sesame Seeds: The nutty, aromatic taste and texture of sesame seeds add something special to any dish.
Plus, they are packed with healthy fats.
Garlic: Delivers sharp, savory depth; possesses immune-enhancing substances.
Ginger: Provides a lively warmth; aids digestion, and is a powerful anti-inflammatory.
Ingredient Quantities
- 1 cup vegetable oil
- 2/3 cup dried red chili flakes
- 2 tablespoons Sichuan peppercorns
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- Optional: 1 tablespoon soy sauce
Instructions
1. In a small saucepan, heat the vegetable oil over medium-high heat until it reaches approximately 225°F (110°C). You can check the temperature by dipping a wooden spoon into the oil; it should bubble vigorously around the spoon.
2. As the oil heats, mix together dried red chili flakes, Sichuan peppercorns, star anise, cinnamon sticks, bay leaves, sesame seeds, and salt in a heatproof bowl.
3. Pour the hot oil slowly and steadily over the spice mixture. The oil must sizzle and bubble as it meets the spices. If it doesn’t, try a little harder and don’t give up.
4. Gently mix the oil and the spices in the saucepan so that the spices become covered with the oil.
5. Add the minced garlic and sliced ginger to the bowl and stir them into the hot oil.
6. Should soy sauce be used, it should be added to the mixture and stirred very well.
7. Let the chili oil cool to room temperature; this will help blend and develop the flavors.
8. After it has cooled, take out and throw away the star anise, the bay leaves, and the cinnamon stick.
9. Pour the chili oil into a fresh, airtight vessel.
10. Chili oil can be kept in the refrigerator for a 30-day time span. Before using the oil, give it a good stir to guarantee that all the flavor components are evenly infused.
Equipment Needed
1. Small saucepan
2. Cooking thermometer (optional)
3. Wooden spoon (for checking oil temperature)
4. Heatproof bowl
5. Mixing spoon or spatula
6. Airtight storage vessel/container
7. Kitchen knife (for mincing garlic and slicing ginger)
8. Measuring cups and spoons
FAQ
- Q: Can I use a different oil instead of vegetable oil?A: Yes, any neutral cooking oil can be used, including canola and peanut oil.
- Q: How long does homemade chili oil last?A: In a sterilized jar, kept in a cool, dark place, it can last up to 6 months.
- Q: Can I adjust the level of spiciness?Definitely, use a smaller quantity of chili flakes when you want less heat, or throw in a larger amount when you want some serious spice.
- Q: Is it necessary to add Sichuan peppercorns?A: They are not required, but they add a distinct taste and the mouth-numbing effect that is characteristic of Sichuan cuisine.
- Q: How can I make the chili oil gluten-free?A: Make sure that all additional ingredients, such as soy sauce, are gluten-free and clearly labeled as such.
- Q: Can the oil be used for cooking or is it just a condiment?It serves double duty as both a cooking ingredient and a condiment, boosting flavors in dishes both ways.
- Q: Is it safe to leave garlic and ginger in the oil?A: Undoubtedly, the oil in which one fries the ones is the vessel for retaining the tiny pockets of flavors in each ingredient. Yum.
Substitutions and Variations
Substitute vegetable oil with canola oil or grapeseed oil for a neutral flavor.
Crushed red pepper flakes or Korean gochugaru can be used instead of dried red chili flakes, if you want to try a different heat level.
Sichuan peppercorns: Substitute with black peppercorns, which provide a different aroma; however, you will lose the mouth-numbing characteristic.
Cinnamon stick: If you do not have whole sticks, use ground cinnamon (1/4 teaspoon).
Garlic: If you don’t have any fresh garlic, substitute with 1/2 teaspoon garlic powder.
Pro Tips
1. Optimize Oil Temperature: To ensure the oil reaches the correct temperature, use a candy or instant-read thermometer for accuracy. Hitting the target temperature helps in properly extracting flavors from the spices and preventing burning.
2. Layer Your Ingredients: Consider layering the ingredients in the bowl — start with heavier spices, then add lighter ones, and finish with heat-sensitive ingredients like garlic and ginger. This can help manage the way flavors are released.
3. Bloom Spices for Enhanced Flavor: Before you begin, lightly toast the Sichuan peppercorns in a dry pan until fragrant. This will enhance their nutty, citrusy flavor and add depth to your chili oil.
4. Adjust Spice Levels: Modify the heat by varying the amount of dried red chili flakes. You can also add different types of chili flakes, like Korean gochugaru, for a unique flavor profile and balanced heat.
5. Infuse Longer for Richer Flavor: Allow the chili oil to steep for a longer period after pouring the hot oil over the spices. Leaving it covered for a few hours or even overnight at room temperature (before refrigerating it) will intensify the flavor.
Chinese Chilli Oil Recipe
My favorite Chinese Chilli Oil Recipe
Equipment Needed:
1. Small saucepan
2. Cooking thermometer (optional)
3. Wooden spoon (for checking oil temperature)
4. Heatproof bowl
5. Mixing spoon or spatula
6. Airtight storage vessel/container
7. Kitchen knife (for mincing garlic and slicing ginger)
8. Measuring cups and spoons
Ingredients:
- 1 cup vegetable oil
- 2/3 cup dried red chili flakes
- 2 tablespoons Sichuan peppercorns
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- Optional: 1 tablespoon soy sauce
Instructions:
1. In a small saucepan, heat the vegetable oil over medium-high heat until it reaches approximately 225°F (110°C). You can check the temperature by dipping a wooden spoon into the oil; it should bubble vigorously around the spoon.
2. As the oil heats, mix together dried red chili flakes, Sichuan peppercorns, star anise, cinnamon sticks, bay leaves, sesame seeds, and salt in a heatproof bowl.
3. Pour the hot oil slowly and steadily over the spice mixture. The oil must sizzle and bubble as it meets the spices. If it doesn’t, try a little harder and don’t give up.
4. Gently mix the oil and the spices in the saucepan so that the spices become covered with the oil.
5. Add the minced garlic and sliced ginger to the bowl and stir them into the hot oil.
6. Should soy sauce be used, it should be added to the mixture and stirred very well.
7. Let the chili oil cool to room temperature; this will help blend and develop the flavors.
8. After it has cooled, take out and throw away the star anise, the bay leaves, and the cinnamon stick.
9. Pour the chili oil into a fresh, airtight vessel.
10. Chili oil can be kept in the refrigerator for a 30-day time span. Before using the oil, give it a good stir to guarantee that all the flavor components are evenly infused.
