Description
This quick and easy Chinese chili oil recipe is a flavorful condiment made by infusing vegetable oil with dried Sichuan red chilies, garlic, and aromatic spices. Perfect for adding a spicy kick to noodles, dumplings, stir-fries, and more, this chili oil combines the unique numbing heat of Sichuan pepper with deep, warming spices like star anise, cinnamon, and cloves.
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 the Chilies: In a food processor, grind the dried Sichuan red chilies into small flakes, then transfer them to a large heat-proof bowl to prepare the spice base.
- Mix the Spice Base: Add the finely minced garlic, Sichuan pepper powder, and salt to the chili flakes, ensuring all ingredients are well combined for balanced flavor.
- Heat the Oil: In a large pot, heat the vegetable oil on low to medium heat until it reaches approximately 250°F (121°C), which is hot enough to infuse flavors without burning the spices.
- Infuse the Oil: Carefully add the ginger, onion, star anise, bay leaves, cinnamon stick, and cloves into the hot oil. Let the aromatics simmer gently for 20 to 25 minutes, stirring occasionally to prevent sticking and to evenly distribute flavor.
- Strain and Combine: Use a slotted spoon to remove the infused aromatics from the oil. Immediately pour the hot infused oil over the prepared chili mixture in the bowl and stir thoroughly to blend the flavors.
- Cool and Store: Allow the chili oil to cool completely to room temperature before transferring it into a sterilized glass jar for storage. This ensures the oil develops its full flavor while maintaining freshness.
Notes
- Use neutral oils like vegetable or canola oil to ensure the chili flavor shines without interference.
- The chili oil can be stored in an airtight container at room temperature for up to one month or refrigerated for longer freshness.
- Adjust chili quantity to control spiciness based on your heat tolerance.
- Use gloves while handling the dried chilies to avoid irritation.
- The infusion process can be monitored to avoid overheating and burning spices, which can cause bitterness.
