Homemade Chili Oil (Store-Bought Style)
Homemade Chili Oil (Store-Bought Style)
Ingredients
For the Spice Base
- 1/4 cup red chili powder
- 1/4 cup chili flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon fine salt
- 1/2 teaspoon coarse salt
- 1/4 cup green onions, chopped, green parts only
For the Infused Oil
- 2 cups neutral cooking oil, such as canola, grapeseed, or vegetable oil
- 2 green onions, stems/whites only
- 2 bay leaf
- 3 star anise
- 1 cinnamon stick, 3-inch piece
- 3 ginger, 1/4-inch thick slices
- 3 tablespoons garlic, minced
- 1/2 cup shallots, diced
For Finishing
- 1 tablespoon soy sauce
- 1 tablespoon vinegar, such as rice vinegar or black vinegar
Instructions
- 1
In a large, heatproof bowl, combine the red chili powder, chili flakes, ground cumin, fine salt, coarse salt, and chopped green onions (green parts). Stir well to combine and set aside.
⏱️ 5 min
- 2
Pour the neutral cooking oil into a medium saucepan or pot. Add the green onion stems/whites, bay leaves, star anise, cinnamon stick, and ginger slices to the cold oil. Then, add the minced garlic and diced shallots.
⏱️ 5 min - 3
Place the saucepan over the lowest heat setting. Slowly cook the aromatics in the oil, stirring occasionally, until the garlic and shallots are golden brown and about 80% cooked through. This process should take approximately 20-25 minutes. Do not rush this step, as low and slow cooking extracts the most flavor.
⏱️ 25 min
- 4
Using tongs, carefully remove and discard the whole aromatics (green onion stems/whites, bay leaves, star anise, cinnamon stick, ginger slices) from the oil. Then, using a slotted spoon, scoop out the crispy garlic and shallot bits and set them aside in a small bowl.
⏱️ 5 min
- 5
Increase the heat to medium-high and reheat the infused oil until it is very hot and just begins to smoke lightly. You should see it steaming.
⏱️ 5 min
- 6
Carefully and slowly pour the hot oil over the prepared spice base in the large heatproof bowl. The mixture will sizzle vigorously. Stir immediately to ensure all the spices are coated and 'bloomed' by the hot oil.
⏱️ 2 min
- 7
Add the reserved crispy garlic and shallot bits back into the bowl with the hot oil and spices. Stir to combine.
⏱️ 1 min
- 8
Add the soy sauce and vinegar to the chili oil mixture. Stir everything together until well combined.
⏱️ 1 min
- 9
Allow the chili oil to cool completely before transferring it to a clean, airtight glass jar. Seal with a lid and store at room temperature for up to 2-3 weeks, or in the refrigerator for longer storage.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chili Oil (Store-Bought Style)
For the Spice Base
- 1/4 cup red chili powder
- 1/4 cup chili flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon fine salt
- 1/2 teaspoon coarse salt
- 1/4 cup green onions, chopped, green parts only
For the Infused Oil
- 2 cups neutral cooking oil, such as canola, grapeseed, or vegetable oil
- 2 green onions, stems/whites only
- 2 bay leaf
- 3 star anise
- 1 cinnamon stick, 3-inch piece
- 3 ginger, 1/4-inch thick slices
- 3 tablespoons garlic, minced
- 1/2 cup shallots, diced
For Finishing
- 1 tablespoon soy sauce
- 1 tablespoon vinegar, such as rice vinegar or black vinegar
Instructions
- 1
In a large, heatproof bowl, combine the red chili powder, chili flakes, ground cumin, fine salt, coarse salt, and chopped green onions (green parts). Stir well to combine and set aside.
⏱️ 5 min - 2
Pour the neutral cooking oil into a medium saucepan or pot. Add the green onion stems/whites, bay leaves, star anise, cinnamon stick, and ginger slices to the cold oil. Then, add the minced garlic and diced shallots.
⏱️ 5 min - 3
Place the saucepan over the lowest heat setting. Slowly cook the aromatics in the oil, stirring occasionally, until the garlic and shallots are golden brown and about 80% cooked through. This process should take approximately 20-25 minutes. Do not rush this step, as low and slow cooking extracts the most flavor.
⏱️ 25 min - 4
Using tongs, carefully remove and discard the whole aromatics (green onion stems/whites, bay leaves, star anise, cinnamon stick, ginger slices) from the oil. Then, using a slotted spoon, scoop out the crispy garlic and shallot bits and set them aside in a small bowl.
⏱️ 5 min - 5
Increase the heat to medium-high and reheat the infused oil until it is very hot and just begins to smoke lightly. You should see it steaming.
⏱️ 5 min - 6
Carefully and slowly pour the hot oil over the prepared spice base in the large heatproof bowl. The mixture will sizzle vigorously. Stir immediately to ensure all the spices are coated and 'bloomed' by the hot oil.
⏱️ 2 min - 7
Add the reserved crispy garlic and shallot bits back into the bowl with the hot oil and spices. Stir to combine.
⏱️ 1 min - 8
Add the soy sauce and vinegar to the chili oil mixture. Stir everything together until well combined.
⏱️ 1 min - 9
Allow the chili oil to cool completely before transferring it to a clean, airtight glass jar. Seal with a lid and store at room temperature for up to 2-3 weeks, or in the refrigerator for longer storage.
⏱️ 1 min