Description
This Quick & Easy Chinese Chili Oil is a flavorful, spicy condiment made by infusing vegetable oil with a blend of aromatic spices and Sichuan chilies. Perfect for drizzling over noodles, dumplings, and stir-fries, this homemade chili oil combines heat, fragrance, and a touch of numbing spice, offering a versatile addition to your kitchen repertoire. Ready in just 30 minutes, this recipe yields a vibrant, red-infused oil that brings authentic Chinese flavors to your dishes.
Ingredients
Scale
Dry Ingredients
- 2 cups whole dried Sichuan red chilies (or 1.5 cups Sichuan or Korean red chili flakes)
- ¼ tsp Sichuan pepper powder
- 3 tsp salt
- 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)
Oils and Liquids
- 2 ½ cups vegetable oil
Instructions
- Prepare chili flakes: Grind the dried red chilies in a food processor until they become small flakes to release their spicy aroma.
- Mix chili base: Transfer the chili flakes into a large heat-proof bowl. Add the finely minced garlic, Sichuan pepper powder, and salt, then stir to combine evenly with the chili flakes.
- Heat oil: Pour vegetable oil into a pot and heat it slowly to around 250°F (about 121°C), careful not to overheat and burn the oil.
- Infuse aromatics: Add ginger slices, quartered onion, star anise, bay leaves, cinnamon stick, and cloves to the hot oil. Let the ingredients simmer gently for 20-25 minutes to infuse the oil with rich, fragrant spice flavors.
- Remove aromatics: Use a slotted spoon to carefully strain out and discard the ginger, onion, and spices from the oil once the infusion is complete.
- Combine chili and oil: Slowly and carefully pour the hot infused oil into the bowl with the chili mixture. Stir thoroughly to evenly coat the chili flakes and distribute the aromatic oil.
- Cool and store: Allow the chili oil to cool completely at room temperature, then transfer it into a sterilized jar. Store in the refrigerator and use as needed.
Notes
- Be cautious when pouring hot oil to avoid burns or splattering.
- Sichuan peppercorn adds a unique numbing spice; omit if preferred.
- This chili oil can be stored in the refrigerator for up to 1 month.
- Use clean utensils to avoid contamination and prolong shelf life.
- Adjust chili quantity to your preferred spice level.
