Homemade Chili Oil
Homemade Chili Oil
Ingredients
For the Spice and Seasoning Mixture
- 5 tablespoons chili flakes
- 2 1/2 tablespoons chili powder
- 1 tablespoon salt
- 1 1/2 tablespoons sesame seeds
- 1/2 tablespoon white pepper powder
- 1 tablespoon garlic powder
- 2 tablespoons spring onions, finely chopped
- 1 tablespoon granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
For the Oil Infusion
- 1/2 cup garlic, finely chopped (about 15-20 cloves)
- 1 onion, large, chopped
- 4 coriander stems, to 5, lightly crushed
- 1 bay leaf
- 2 star anise
- 1 cinnamon stick, medium size
- 3 cloves
- 3 black peppercorns, to 4
- 1 1/2 cups neutral oil, such as groundnut oil
Instructions
- 1
In a heat-proof bowl, combine the chili flakes, chili powder, salt, sesame seeds, white pepper powder, garlic powder, chopped spring onions, granulated sugar, soy sauce, and vinegar. Mix these ingredients thoroughly until well combined.
⏱️ 5 min
- 2
In a heavy-bottomed pan, add the finely chopped garlic, chopped onion, crushed coriander stems, bay leaf, star anise, cinnamon stick, cloves, and black peppercorns. Pour the neutral oil over all these ingredients, ensuring they are submerged.
⏱️ 5 min
- 3
Place the pan with the aromatics and oil on the smallest stove burner and set the heat to the lowest possible setting. Slowly cook for 15 to 20 minutes, allowing the flavors to gently infuse into the oil and the aromatics to brown without burning.
⏱️ 20 min
- 4
Once the aromatics have browned and the oil is fragrant, carefully strain the oil mixture through a fine-mesh sieve into a separate heat-proof container. Discard the whole aromatics (coriander stems, bay leaf, star anise, cinnamon, cloves, black pepper). The browned onion and garlic should remain in the infused oil.
⏱️ 5 min
- 5
While the infused oil (containing the browned onion and garlic) is still hot, carefully pour it over the prepared spice and seasoning mixture in the bowl. The hot oil will sizzle upon contact, toasting the spices and enhancing their aroma and flavor.
⏱️ 5 min
- 6
Immediately stir the mixture vigorously with a spoon or whisk to thoroughly combine all the ingredients and ensure the spices are evenly distributed in the oil.
⏱️ 5 min
- 7
Allow the homemade chili oil to cool completely to room temperature before transferring it to an airtight container. Store in a cool, dark place. It can be used on various dishes as a condiment.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chili Oil
For the Spice and Seasoning Mixture
- 5 tablespoons chili flakes
- 2 1/2 tablespoons chili powder
- 1 tablespoon salt
- 1 1/2 tablespoons sesame seeds
- 1/2 tablespoon white pepper powder
- 1 tablespoon garlic powder
- 2 tablespoons spring onions, finely chopped
- 1 tablespoon granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
For the Oil Infusion
- 1/2 cup garlic, finely chopped (about 15-20 cloves)
- 1 onion, large, chopped
- 4 coriander stems, to 5, lightly crushed
- 1 bay leaf
- 2 star anise
- 1 cinnamon stick, medium size
- 3 cloves
- 3 black peppercorns, to 4
- 1 1/2 cups neutral oil, such as groundnut oil
Instructions
- 1
In a heat-proof bowl, combine the chili flakes, chili powder, salt, sesame seeds, white pepper powder, garlic powder, chopped spring onions, granulated sugar, soy sauce, and vinegar. Mix these ingredients thoroughly until well combined.
⏱️ 5 min - 2
In a heavy-bottomed pan, add the finely chopped garlic, chopped onion, crushed coriander stems, bay leaf, star anise, cinnamon stick, cloves, and black peppercorns. Pour the neutral oil over all these ingredients, ensuring they are submerged.
⏱️ 5 min - 3
Place the pan with the aromatics and oil on the smallest stove burner and set the heat to the lowest possible setting. Slowly cook for 15 to 20 minutes, allowing the flavors to gently infuse into the oil and the aromatics to brown without burning.
⏱️ 20 min - 4
Once the aromatics have browned and the oil is fragrant, carefully strain the oil mixture through a fine-mesh sieve into a separate heat-proof container. Discard the whole aromatics (coriander stems, bay leaf, star anise, cinnamon, cloves, black pepper). The browned onion and garlic should remain in the infused oil.
⏱️ 5 min - 5
While the infused oil (containing the browned onion and garlic) is still hot, carefully pour it over the prepared spice and seasoning mixture in the bowl. The hot oil will sizzle upon contact, toasting the spices and enhancing their aroma and flavor.
⏱️ 5 min - 6
Immediately stir the mixture vigorously with a spoon or whisk to thoroughly combine all the ingredients and ensure the spices are evenly distributed in the oil.
⏱️ 5 min - 7
Allow the homemade chili oil to cool completely to room temperature before transferring it to an airtight container. Store in a cool, dark place. It can be used on various dishes as a condiment.
⏱️ 30 min