Chinese Chili Oil (Video)
This is my go to recipe for an authentic Chinese chili oil! It's a super flavorful, spicy chili oil that you can put on noodles, vegetables, dumplings, or just about anything!
Servings: 24 oz
Ingredients
- 3 cups neutral oil such as avocado oil
- 2 tbsp whole Sichuan peppercorns
- 4 cloves garlic smashed
- 1 shallot halved
- 1 cinnamon stick
- 2 bay leaves
- 8 star anise
- 1 tbsp cloves
- 1 ½ cups Sichuan chili flakes
- 1 tbsp sesame seeds
- 1 tbsp salt to taste
- 1 tbsp sugar
Instructions
- Pour 3 cups of neutral oil into a heavy bottomed saucepan and add the spices (except Szechuan chili flake, sesame seeds, sugar and salt).
- Over medium low heat in a saucepan, bring the neutral oil temperature up to 225-250F and infuse your spices for 30 minutes (or up to 1 hour for maximum flavor), or until the aromatics are a deep golden brown. Monitor the temperature of oil so it stays in this temperature range. I highly recommend using a thermometer to measure the heat accurately.
- In a heat proof container (strong ceramic or heavy metal mixing bowl), add 1 1/2 cups of Szechuan chili flakes.
- Strain all spices from the oil with a mesh strainer, then heat oil to 350F and carefully pour oil directly over chili flakes through your mesh strainer. It should smell like popcorn!
- Let cool for a few minutes, then add sesame seeds, sugar and salt to taste. Let cool completely and store in an airtight container for up to 3 months.
Notes
For the best results, you need Sichuan chili flakes when making Chinese Chili Oil. DO NOT use regular crushed red pepper flakes (I have used them before and the flavor does not come out right at all!). I purchase my Sichuan chili flakes from my local Chinese grocery (99 Ranch) but these days you can also find them online very easily.
If you cannot find a dried chili flake labeled Sichuan (or Szechuan) chili flakes, do your best to find a chili flake that is made in China. You want to stay away from any pepper flakes that are sourced from India or Mexico (check the labels) – I’ve found that the flavor just doesn’t come out right when they are not sourced from China.
I highly recommend using a high quality oil, as it is such a large component for this recipe. My go-to neutral oil is Avocado Oil. You can use another neutral oil such as: vegetable, canola, peanut or grapeseed. I do not recommend using olive oil or sesame oil.
When infusing the oil with aromatics, monitor the temperature of oil so it stays in the recommended temperature range. I highly recommend using a thermometer to measure the heat accurately. The oil needs to be hot enough to toast the spices and infuse maximum flavor, but not so hot that it burns. You should see small bubbles (slightly larger bubbles if you included the garlic and shallot).
Safety First! You will be handling boiling hot oil in this recipe, so safety is key.
Use a small sauce pan that you can handle comfortably - do not use a pan or dutch oven that is too heavy for you to lift up.
Ensure there is at least 3-4 inches of clearance between the szechuan chili flakes and the rim of the bowl they are in, so that the hot oil does not bubble over the bowl! Pour the oil VERY SLOWLY.
DO NOT USE A GLASS BOWL - You must use a ceramic or oven safe bowl - do NOT use a glass bowl. I've recently seen videos on social media of chili oil being made in glass bowls or jars and THIS IS NOT SAFE. Glass can explode when too hot. I have never had a glass bowl or jar explode on me personally but I know this is possible, so please make sure to avoid.
Heat Management - Heat management in step 2 is important. If the aromatics start to turn too dark in step 2, immediately lower the heat and remove the aromatics, otherwise they will turn bitter and ruin the oil. I highly recommend using a thermometer; monitoring the temperature of the oil will ensure that your Chinese Chili Oil turns out well.
If it smells like popcorn, that is a good thing! It should NOT smell like anything is burning.
Storage
Chinese Chili Oil should be stored in a sterilized airtight container (such as a mason jar) in the refrigerator for up to 3 months. Do not leave it in room temperature, especially if you infused with aromatics (like garlic and shallot). When using your Chinese Chili Oil, always use a clean utensil so you can avoid it spoiling or being contaminated.Nutrition
Calories: 120kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 0.5mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.2mg