Description
This quick and easy Chinese chili oil recipe is perfect for adding a spicy kick to your favorite dishes. With just a few simple ingredients, you can create a flavorful homemade chili oil that will take your meals to the next level.
Ingredients
Chili Oil:
- 2 cups whole dried Sichuan red chilies (or 1.5 cups / 360 g Sichuan or Korean red chili flakes & skip Step 1)
- 3 cloves garlic (finely minced)
- 2 1/2 cups vegetable oil (or neutral tasting oil)
- 1/4 tsp Sichuan pepper powder
- 3 tsp salt
Aromatics:
- 4 slices ginger
- 1 small onion (quartered, or 1 shallot halved)
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 cloves
Instructions
- Grind Chilies: Add dried red chilies into a food processor and grind on HIGH speed until they become small flakes.
- Prepare Spice Mix: Transfer the chili flakes into a large heat-proof bowl and add minced garlic, Sichuan pepper powder, and salt. Set aside.
- Heat Oil: Heat vegetable oil in a large pot or wok. Add ginger, onion, star anise, bay leaves, cinnamon stick, and cloves. Simmer for 20-25 minutes.
- Remove Aromatics: Remove the aromatics from the oil and discard them.
- Combine Oil and Chili Flakes: Carefully pour the hot oil into the bowl with the red chili flakes. Stir to combine.
- Cool and Store: Let the chili oil cool, then transfer to a sterilized glass jar. Store in the fridge for up to 6 months.
Notes
- Always use caution when working with hot oil to avoid burns.
- Store the chili oil in a sealed jar in the fridge to maintain freshness.
- Label the jar with an expiration date for reference.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Condiment
- Method: Simmering, Mixing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
