Crispy Chinese Chili Oil has a vibrant red color with an intoxicating heat nuanced by subtle spices. You’ll want to drizzle this over everything. Commonly used in Chinese cooking, it’s surprisingly easy to make!
👇 RECIPE BELOW
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Ingredients
Steep
10 cloves
4 star anise
4 green cardamon pods
1 stick cinnamon
2 tbsp coriander seeds
2 tsp Sichuan peppercorns
1 tsp black peppercorns
2-inch strip of orange peel
4 garlic cloves
1 shallot
1-inch piece of ginger (See Note 1)
3 cups vegetable oil
Pour Over
1 cup Sichuan chili flakes or asian red pepper flakes (See Note 3)
2 tbsp toasted white sesame seeds
2 tbsp black vinegar (or rice vinegar)
Instructions
To a large heat proof bowl add the Sichuan chili flakes and toasted white sesame seeds, stir to combine. Set aside.
To a large saucepan add the first 12 ingredients. Bring to a simmer and steep for 1 hour (See Note 3). After 1 hour, turn oil heat up to medium-high to reach 300°F.
Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.
Cool to room temperature and stir in the black vinegar. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.
Notes
1. You can substitute the fresh ginger for 1 tablespoon of dried ground dried sand ginger, also known as ground galangal.
2. Sichuan chili flakes are made by frying the whole chilies in vegetable oil until crisp before grinding into flakes, seeds and powder. The frying enhances the flavor, color and texture and makes for the toasty taste and vivid red coloring that characterize Sichuan chili oil, without dyes or additives – The Mala Market. You could substitute regular red chili flakes, but if you’re looking for that rich, deep red color you will need to add 2 teaspoons of paprika to the chili flakes before pouring the oil over them.
3. If garlic browns too quickly, remove so it doesn’t burn and discard. Try to keep oil temperature around 250°F.