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Pour 2 cups of avocado oil (or another neutral oil) into a pot and heat it over medium heat until shimmering.

Add the thinly sliced garlic to the hot oil and cook for 3 minutes, stirring occasionally.

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.

Add the grated ginger to the oil with the garlic and shallots. Cook for 1 minute and 30 seconds.

Add the roughly chopped spring onions to the oil for the remaining 30 seconds of cooking time, stirring to combine.

Carefully strain the hot oil into a heatproof bowl, discarding all the cooked aromatics. The oil should still be very hot.

To the still hot strained oil, add the star anise, cinnamon stick, and cloves.

Next, add the Szechuan peppercorns.

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).

Mix all the ingredients together thoroughly until well combined and the spices are fully submerged in the oil.

Finally, add the Chinese black vinegar and soy sauce (if using).

Mix again until thoroughly combined. Allow the chili oil to cool completely before storing.

Store the finished chili oil in an airtight container at room temperature for up to 3 weeks.


Pour 2 cups of avocado oil (or another neutral oil) into a pot and heat it over medium heat until shimmering.

Add the thinly sliced garlic to the hot oil and cook for 3 minutes, stirring occasionally.

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.

Add the grated ginger to the oil with the garlic and shallots. Cook for 1 minute and 30 seconds.

Add the roughly chopped spring onions to the oil for the remaining 30 seconds of cooking time, stirring to combine.

Carefully strain the hot oil into a heatproof bowl, discarding all the cooked aromatics. The oil should still be very hot.

To the still hot strained oil, add the star anise, cinnamon stick, and cloves.

Next, add the Szechuan peppercorns.

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).

Mix all the ingredients together thoroughly until well combined and the spices are fully submerged in the oil.

Finally, add the Chinese black vinegar and soy sauce (if using).

Mix again until thoroughly combined. Allow the chili oil to cool completely before storing.

Store the finished chili oil in an airtight container at room temperature for up to 3 weeks.
