How to make the Best Chinese Chili Oil
Who wants to make the quintessential Chinese condiment aka Chinese Chili oil? Like everything else, Chinese Chili oil is better homemade. This recipe for Chili oil is incredibly easy and so versatile for so many dishes!
Servings 1 1/2 Cups
Calories 127kcal
Ingredients
- 1 ½ cup Vegetable Oil
- 3 Whole Star Anise
- ½ Cassia Cinnamon Stick
- 1 Bay Leaf
- 1 ½ tbsp Sichuan Peppercorns
- 1 Black Cardamom pod
- 1 Slice of fresh Ginger
- 1 Tsp Whole Cloves
- 2 Cloves of Garlic
- 1 Large Shallot
- ¾ Cup Sichuan Chili Flakes
- 1/2-1 tsp Salt to taste
- ¼ Tsp Five Spice
Instructions
- Prepare the oil and aromatics. Place oil, all the spices, garlic, shallot and ginger into a small-medium sized pot. Make sure that there is at least two inches of clearance between the oil and the top of the pot.
- Cook the aromatics. On medium high heat, bring the oil to a slow simmer around 225°F (107°C). There should be tiny bubbles surrounding the ingredients. When it reaches 225°F (107°C) lower the heat to maintain a constant temperature to avoid burning the ingredients. Cook for 30 min-1hour**If it gets too hot on the lowest heat, take off the stove until it reaches the right temperature. Or if it is not hot enough slowly increase the heat, but monitor the temperature closely.
- Place the Sichuan chili flakes into a heat proof bowl.
- Pour 225°F oil into chili flake bowl. After 30 mins, the oil needs to be around 225°F before pouring over the chili flakes. Using a fine sieve, carefully pour the oil onto the chili flakes. Stir and evenly distribute the oil. You can opt to test the oil in a small bowl of chili flakes to see if the chili flakes will burn, before pouring the oil on all of the chili flakes.
- Stir in the salt. Then allow the chili oil to cool.
- Store in an airtight jar or container in the refrigerator for up to 6 months.
Notes
- Oil temperature must be 225° F (107° C) before pouring over the chili flakes. You do not want to burn the chili flakes! If you want the chili oil to be darker and more roasted you can use a higher temperature of about 250°F (121°C).
- If you are unsure whether the chili oil will burn the red pepper, you can pour a small amount of oil over a test batch of chili flakes first.
- Time you infuse the oil. The minimum amount of time you cook the oil should be 30 minutes. But if you want a deeper bolder flavor you can cook the chili oil up to 1 hour.
- Storage Instructions: You can store this chili oil in an airtight jar or container in the refrigerator for up to 6 months.
Nutrition
Serving: 1g | Calories: 127kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 12g | Sodium: 49mg | Fiber: 1g