Homemade Aromatic Chili Oil
Homemade Aromatic Chili Oil
Ingredients
For the Chili Oil
- 1 1/2 cups neutral oil, (such as canola, grapeseed, or sunflower)
- 1/2 cup dried red chili flakes
- 1 tablespoon Sichuan peppercorns
- 3 star anise, whole pods
- 2 bay leaves
- 1 cinnamon stick, 3-inch piece
- 2 inches ginger, sliced
- 4 cloves garlic, smashed
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
Instructions
- 1
In a heatproof bowl, combine the dried red chili flakes, granulated sugar, and salt. Set aside.
⏱️ 2 min
- 2
In a small saucepan or pot, combine the neutral oil, Sichuan peppercorns, star anise, bay leaves, cinnamon stick, sliced ginger, and smashed garlic. Heat over medium-low heat.
⏱️ 3 min
- 3
Slowly bring the oil mixture to a gentle simmer, ensuring the aromatics do not burn. Continue to cook for about 8-10 minutes, or until the aromatics are fragrant and slightly browned. The oil should be around 250-275°F (120-135°C).
⏱️ 10 min•🌡️ 260
- 4
Carefully strain the hot oil through a fine-mesh sieve directly over the bowl with the chili flakes. Discard the cooked aromatics.
⏱️ 3 min
- 5
Stir the chili oil well to ensure the chili flakes are fully submerged and infused. Allow the chili oil to cool completely to room temperature. This cooling process allows the flavors to meld and deepen.
⏱️ 60 min
- 6
Once cooled, transfer the homemade aromatic chili oil to a clean, airtight jar. It can be stored in the refrigerator for up to 1 month.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Aromatic Chili Oil
For the Chili Oil
- 1 1/2 cups neutral oil, (such as canola, grapeseed, or sunflower)
- 1/2 cup dried red chili flakes
- 1 tablespoon Sichuan peppercorns
- 3 star anise, whole pods
- 2 bay leaves
- 1 cinnamon stick, 3-inch piece
- 2 inches ginger, sliced
- 4 cloves garlic, smashed
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
Instructions
- 1
In a heatproof bowl, combine the dried red chili flakes, granulated sugar, and salt. Set aside.
⏱️ 2 min - 2
In a small saucepan or pot, combine the neutral oil, Sichuan peppercorns, star anise, bay leaves, cinnamon stick, sliced ginger, and smashed garlic. Heat over medium-low heat.
⏱️ 3 min - 3
Slowly bring the oil mixture to a gentle simmer, ensuring the aromatics do not burn. Continue to cook for about 8-10 minutes, or until the aromatics are fragrant and slightly browned. The oil should be around 250-275°F (120-135°C).
⏱️ 10 min•🌡️ 260 - 4
Carefully strain the hot oil through a fine-mesh sieve directly over the bowl with the chili flakes. Discard the cooked aromatics.
⏱️ 3 min - 5
Stir the chili oil well to ensure the chili flakes are fully submerged and infused. Allow the chili oil to cool completely to room temperature. This cooling process allows the flavors to meld and deepen.
⏱️ 60 min - 6
Once cooled, transfer the homemade aromatic chili oil to a clean, airtight jar. It can be stored in the refrigerator for up to 1 month.
⏱️ 2 min