Chili oil is great on dumplings and all. But there is a massive difference between from scratch homemade chili oil, and store bought.
This stuff is so easy to make and really only takes a few minutes of active time.
So if you’re not making your own chili oil at home yet, it’s time to start. And keep that bad boy stocked up.
Ingredients you’ll need:
1 quart neutral oil (canola, peanut, etc.) *scroll to the bottom for notes
5 star anise
4 cloves garlic bruised left in their skins
2 tablespoons (10g) coriander seeds
1 cinnamon stick
1/3 cup (20g) Sichuan peppercorns
4 black cardamom
1 cup (110g) Sichuan chili flakes (or asian red pepper flakes)
1.5 teaspoon (10g) fine sea salt
1 tablespoon (14g) black vinegar
Instructions
- Place all spices and garlic in a medium saucepan.
- Pour in the neutral oil, ensuring the spices are fully submerged.
- Heat over low heat to maintain a gentle simmer (225–250°F or 107–121°C).
- Simmer for 1–2 hours, stirring occasionally, until the oil is fragrant.
- Watch the garlic carefully; if it starts turning golden brown, remove it to avoid bitterness.
- In a large heat-resistant bowl, mix the chili flakes, sea salt, and black vinegar.
- Stir the ingredients to evenly combine.
- After infusing the oil, strain it through a fine mesh strainer to remove the spices.
- Heat the strained oil to approximately 300°F (148°C).
- Pour the hot oil over the chili mixture in the bowl.
- Caution: The mixture will foam up, so ensure the bowl has plenty of room to contain it.
- Stir gently to ensure the chili mixture and oil are fully incorporated.
- Allow the chili oil to cool to room temperature.
- Transfer to glass jars or containers with lids.
- Store in a cool, dry place.
Serving Suggestions: Use on dumplings, steamed rice, noodles, grilled meats, eggs, French fries, or even hummus. Add a spoonful to soups or stir-fries for an extra flavor kick.
Tips: Use high-quality Sichuan chili flakes for authentic flavor and vibrant color. For longer shelf life, keep the chili oil in the refrigerator and avoid contamination with wet utensils.
