Chinese Chili Oil

Chinese Chili Oil

Toasted spices and crushed chiles steeped in hot oil make a smoky, crackling condiment.

Total 2 hr Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This infused oil layers toasted whole spices with coarse chile flakes, then finishes with a hot oil pour that releases deep, smoky aroma without scorching bitterness. Spoon it over noodles, dumplings, or rice for a jolt of heat and crunch, and keep a jar in the fridge for weeks.

Ingredients

  • 2 cups neutral oil, such as vegetable or peanut oil
  • 1 cup coarse Korean or Sichuan chile flakes (gochugaru or lajiao)
  • 2 tablespoons Sichuan peppercorns
  • 1 cinnamon stick
  • 2 star anise pods
  • 3 bay leaves
  • 1 tablespoon white sesame seeds
  • 1 piece fresh ginger, sliced into coins
  • 3 cloves garlic, smashed
  • 2 scallions, cut into 2-inch pieces
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon Chinese black vinegar

Method

  1. In a heatproof bowl, combine the chile flakes, sesame seeds, sugar, and salt. Set aside near the stove.

  2. In a 6-quart saucepan, combine the oil, Sichuan peppercorns, cinnamon stick, star anise, bay leaves, ginger, garlic, and scallions. Heat over medium-low until the oil reaches 250°F and the garlic turns light golden and the aromatics smell fragrant, 15 to 20 minutes.

  3. Remove the pan from the heat and strain the oil through a fine-mesh sieve into a heatproof measuring cup, discarding the solids.

  4. Let the strained oil cool for 1 to 2 minutes until it stops bubbling vigorously, then slowly pour about one-third of the hot oil over the chile flake mixture, stirring immediately to prevent scorching.

  5. Pour in the remaining oil in two more additions, stirring well after each pour, until all the oil is incorporated and the mixture turns a deep red color.

  6. Stir in the black vinegar and let the chili oil cool completely to room temperature, about 1 hour.

  7. Transfer the chili oil to a clean glass jar, cover, and let it sit at room temperature for at least 1 hour before using to let the flavors meld. Store in the refrigerator for up to 1 month.

Rate this recipe

★ 4.0 (1)

Chinese Chili Oil

This infused oil layers toasted whole spices with coarse chile flakes, then finishes with a hot oil pour that releases deep, smoky aroma without scorching bitterness. Spoon it over noodles, dumplings, or rice for a jolt of heat and crunch, and keep a jar in the fridge for weeks.

2 hr 16 oz 90 cal

Ingredients

  • 2 cups neutral oil, such as vegetable or peanut oil
  • 1 cup coarse Korean or Sichuan chile flakes (gochugaru or lajiao)
  • 2 tablespoons Sichuan peppercorns
  • 1 cinnamon stick
  • 2 star anise pods
  • 3 bay leaves
  • 1 tablespoon white sesame seeds
  • 1 piece fresh ginger, sliced into coins
  • 3 cloves garlic, smashed
  • 2 scallions, cut into 2-inch pieces
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon Chinese black vinegar

Method

  1. 1

    In a heatproof bowl, combine the chile flakes, sesame seeds, sugar, and salt. Set aside near the stove.

  2. 2

    In a 6-quart saucepan, combine the oil, Sichuan peppercorns, cinnamon stick, star anise, bay leaves, ginger, garlic, and scallions. Heat over medium-low until the oil reaches 250°F and the garlic turns light golden and the aromatics smell fragrant, 15 to 20 minutes.

  3. 3

    Remove the pan from the heat and strain the oil through a fine-mesh sieve into a heatproof measuring cup, discarding the solids.

  4. 4

    Let the strained oil cool for 1 to 2 minutes until it stops bubbling vigorously, then slowly pour about one-third of the hot oil over the chile flake mixture, stirring immediately to prevent scorching.

  5. 5

    Pour in the remaining oil in two more additions, stirring well after each pour, until all the oil is incorporated and the mixture turns a deep red color.

  6. 6

    Stir in the black vinegar and let the chili oil cool completely to room temperature, about 1 hour.

  7. 7

    Transfer the chili oil to a clean glass jar, cover, and let it sit at room temperature for at least 1 hour before using to let the flavors meld. Store in the refrigerator for up to 1 month.