Homemade Chili Oil

Homemade Chili Oil

Toasted chili flakes bloom in hot oil with aromatics for a smoky, layered condiment.

Total 1 hr Makes 16 oz Calories 90/serving

Dietary

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

Allergens

Sesame

This chili oil infuses neutral oil with garlic, shallot, and warm spices before pouring it over coarse chili flakes, creating a crackling, fragrant condiment. Drizzle it over noodles, dumplings, eggs, or roasted vegetables for a spicy, savory boost. The crunchy sediment at the bottom is just as prized as the oil itself.

Ingredients

  • 1 1/2 cups neutral oil, such as vegetable or grapeseed
  • 1 cup Korean or Sichuan coarse chili flakes
  • 2 tablespoons white sesame seeds
  • 1 shallot, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1 piece fresh ginger (1-inch), thinly sliced
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon fine sea salt
  • 1 teaspoon granulated sugar
  • 1 tablespoon Chinese black vinegar or rice vinegar

Method

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

  2. In a small saucepan, combine the neutral oil, shallot, garlic, ginger, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns.

  3. Set the saucepan over medium-low heat and warm the oil slowly, letting the aromatics sizzle gently, until the shallot and garlic turn golden brown and crisp, 15 to 20 minutes.

  4. Remove the saucepan from the heat and strain the oil through a fine-mesh sieve into a heatproof measuring cup, pressing lightly to extract oil from the solids; discard the whole spices, or reserve the fried garlic and shallot for garnish.

  5. Let the strained oil cool for 1 to 2 minutes until it stops actively bubbling, then pour it in two or three additions over the chili flake mixture, stirring after each pour; the oil should sizzle without scorching the flakes.

  6. Stir in the vinegar and mix well to combine.

  7. Let the chili oil cool completely to room temperature, then transfer to a clean glass jar with a lid.

  8. Let the chili oil steep at room temperature for at least 1 hour before using for best flavor; store at room temperature or refrigerated for up to 1 month.

Rate this recipe

★ 4.2 (1)

Homemade Chili Oil

This chili oil infuses neutral oil with garlic, shallot, and warm spices before pouring it over coarse chili flakes, creating a crackling, fragrant condiment. Drizzle it over noodles, dumplings, eggs, or roasted vegetables for a spicy, savory boost. The crunchy sediment at the bottom is just as prized as the oil itself.

1 hr 16 oz 90 cal

Ingredients

  • 1 1/2 cups neutral oil, such as vegetable or grapeseed
  • 1 cup Korean or Sichuan coarse chili flakes
  • 2 tablespoons white sesame seeds
  • 1 shallot, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1 piece fresh ginger (1-inch), thinly sliced
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon fine sea salt
  • 1 teaspoon granulated sugar
  • 1 tablespoon Chinese black vinegar or rice vinegar

Method

  1. 1

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

  2. 2

    In a small saucepan, combine the neutral oil, shallot, garlic, ginger, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns.

  3. 3

    Set the saucepan over medium-low heat and warm the oil slowly, letting the aromatics sizzle gently, until the shallot and garlic turn golden brown and crisp, 15 to 20 minutes.

  4. 4

    Remove the saucepan from the heat and strain the oil through a fine-mesh sieve into a heatproof measuring cup, pressing lightly to extract oil from the solids; discard the whole spices, or reserve the fried garlic and shallot for garnish.

  5. 5

    Let the strained oil cool for 1 to 2 minutes until it stops actively bubbling, then pour it in two or three additions over the chili flake mixture, stirring after each pour; the oil should sizzle without scorching the flakes.

  6. 6

    Stir in the vinegar and mix well to combine.

  7. 7

    Let the chili oil cool completely to room temperature, then transfer to a clean glass jar with a lid.

  8. 8

    Let the chili oil steep at room temperature for at least 1 hour before using for best flavor; store at room temperature or refrigerated for up to 1 month.