Chili Oil Recipe
Chili Oil Recipe
Ingredients
For the Infused Oil
- 2 cups avocado oil, or another neutral oil
- 5 garlic, cloves, thinly sliced
- 2 shallots, large or 4 medium, thinly sliced
- 1 ginger, thumb-sized piece, grated
- 4 spring onions, roughly chopped
For the Chili Oil Base
- 2 star anise
- 1 cinnamon stick
- 2 teaspoons cloves
- 1 tablespoon Szechuan peppercorns
- 1/2 cup Chinese chili flakes, or regular chili flakes
- 1 tablespoon chili powder, if desired for extra spiciness
- 1/4 cup toasted sesame seeds
- 2 teaspoons kosher salt
- 2 teaspoons white pepper
- 1 teaspoon MSG, optional
- 1 tablespoon Chinese black vinegar
- 1 tablespoon soy sauce, optional
Instructions
- 1
Pour 2 cups of avocado oil (or another neutral oil) into a pot and heat it over medium heat until shimmering.
⏱️ 2 min
- 2
Add the thinly sliced garlic to the hot oil and cook for 3 minutes, stirring occasionally.
⏱️ 3 min
- 3
Add the thinly sliced shallots to the oil with the garlic and continue to cook for 7 minutes, stirring occasionally, until softened and lightly golden.
⏱️ 7 min
- 4
Add the grated ginger to the oil with the garlic and shallots. Cook for 1 minute and 30 seconds.
⏱️ 1 min
- 5
Add the roughly chopped spring onions to the oil for the remaining 30 seconds of cooking time, stirring to combine.
⏱️ 1 min
- 6
Carefully strain the hot oil into a heatproof bowl, discarding all the cooked aromatics. The oil should still be very hot.
⏱️ 2 min
- 7
To the still hot strained oil, add the star anise, cinnamon stick, and cloves.
⏱️ 1 min
- 8
Next, add the Szechuan peppercorns.
⏱️ 1 min
- 9
Add the Chinese chili flakes (or regular chili flakes), chili powder (if desired for extra spiciness), toasted sesame seeds, kosher salt, white pepper, and MSG (if using).
⏱️ 1 min
- 10
Mix all the ingredients together thoroughly until well combined and the spices are fully submerged in the oil.
⏱️ 1 min
- 11
Finally, add the Chinese black vinegar and soy sauce (if using).
⏱️ 1 min
- 12
Mix again until thoroughly combined. Allow the chili oil to cool completely before storing.
⏱️ 1 min
- 13
Store the finished chili oil in an airtight container at room temperature for up to 3 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Recipe
For the Infused Oil
- 2 cups avocado oil, or another neutral oil
- 5 garlic, cloves, thinly sliced
- 2 shallots, large or 4 medium, thinly sliced
- 1 ginger, thumb-sized piece, grated
- 4 spring onions, roughly chopped
For the Chili Oil Base
- 2 star anise
- 1 cinnamon stick
- 2 teaspoons cloves
- 1 tablespoon Szechuan peppercorns
- 1/2 cup Chinese chili flakes, or regular chili flakes
- 1 tablespoon chili powder, if desired for extra spiciness
- 1/4 cup toasted sesame seeds
- 2 teaspoons kosher salt
- 2 teaspoons white pepper
- 1 teaspoon MSG, optional
- 1 tablespoon Chinese black vinegar
- 1 tablespoon soy sauce, optional
Instructions
- 1
Pour 2 cups of avocado oil (or another neutral oil) into a pot and heat it over medium heat until shimmering.
⏱️ 2 min - 2
Add the thinly sliced garlic to the hot oil and cook for 3 minutes, stirring occasionally.
⏱️ 3 min - 3
Add the thinly sliced shallots to the oil with the garlic and continue to cook for 7 minutes, stirring occasionally, until softened and lightly golden.
⏱️ 7 min - 4
Add the grated ginger to the oil with the garlic and shallots. Cook for 1 minute and 30 seconds.
⏱️ 1 min - 5
Add the roughly chopped spring onions to the oil for the remaining 30 seconds of cooking time, stirring to combine.
⏱️ 1 min - 6
Carefully strain the hot oil into a heatproof bowl, discarding all the cooked aromatics. The oil should still be very hot.
⏱️ 2 min - 7
To the still hot strained oil, add the star anise, cinnamon stick, and cloves.
⏱️ 1 min - 8
Next, add the Szechuan peppercorns.
⏱️ 1 min - 9
Add the Chinese chili flakes (or regular chili flakes), chili powder (if desired for extra spiciness), toasted sesame seeds, kosher salt, white pepper, and MSG (if using).
⏱️ 1 min - 10
Mix all the ingredients together thoroughly until well combined and the spices are fully submerged in the oil.
⏱️ 1 min - 11
Finally, add the Chinese black vinegar and soy sauce (if using).
⏱️ 1 min - 12
Mix again until thoroughly combined. Allow the chili oil to cool completely before storing.
⏱️ 1 min - 13
Store the finished chili oil in an airtight container at room temperature for up to 3 weeks.