Bright Red Fragrant Chili Oil
Bright Red Fragrant Chili Oil
Ingredients
For the Chili Base
- 1 cup red chili flakes
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon five-spice powder
- 1 tablespoon vegetable oil
- 1 tablespoon white wine
For the Aromatic Oil
- 2 cups vegetable oil
- 1/2 onion, medium, roughly chopped
- 2 inches ginger, sliced
- 1/4 cup fresh coriander stems
- 1 cinnamon stick, 3-inch piece
- 2 bay leaves
- 3 star anise
- 1 tablespoon Sichuan peppercorns
For the Finishing Touches
- 1/2 cup raw peanuts
- 2 tablespoons toasted sesame seeds
- 1 teaspoon rice vinegar
Instructions
- 1
In a heatproof bowl, combine the red chili flakes, granulated sugar, salt, and five-spice powder. Mix well with chopsticks to ensure even distribution.
⏱️ 3 min
- 2
Add 1 tablespoon of vegetable oil and 1 tablespoon of white wine to the seasoned chili flakes. Mix thoroughly. This primes the chili and helps prevent burning.
⏱️ 2 min
- 3
In a dry pan over medium heat, dry fry the raw peanuts, stirring frequently, until they are lightly browned and fragrant. This should take about 5-7 minutes.
⏱️ 7 min
- 4
Remove the peanuts from the pan and spread them on a plate to cool completely. Once cool, rub them between your hands or with a clean towel to remove their skins. Discard the skins.
⏱️ 10 min
- 5
Transfer the skinned peanuts to a food processor or chopper and pulse until coarsely crushed. Set aside.
⏱️ 3 min
- 6
In a medium saucepan or wok, heat 2 cups of vegetable oil over low heat. Add the chopped onion, sliced ginger, coriander stems, cinnamon stick, bay leaves, star anise, and Sichuan peppercorns. Fry gently on low heat for about 15-20 minutes, or until the aromatics are deeply fragrant and slightly browned. Do not let them burn.
⏱️ 20 min
- 7
Carefully remove all the fried aromatic ingredients from the oil using a slotted spoon or fine-mesh strainer. Discard the aromatics, leaving only the infused oil.
⏱️ 2 min
- 8
Increase the heat under the infused oil to medium-high and heat until it is very hot (around 350-375°F or until a small piece of chili flake sizzles immediately when dropped in).
⏱️ 3 min•🌡️ 350
- 9
Carefully pour one-third of the very hot oil over the prepared chili flakes in the heatproof bowl. Stir immediately and vigorously with chopsticks to mix. You will hear a strong sizzling sound.
⏱️ 1 min
- 10
Wait for about 30 seconds, then pour another one-third of the hot oil over the chili flakes and stir again. This staggered addition helps to slowly cook the chili and bring out its color and aroma.
⏱️ 1 min
- 11
Wait for another 30 seconds, then pour the remaining hot oil over the chili flakes and stir well for the final time.
⏱️ 1 min
- 12
Add the crushed peanuts and toasted sesame seeds to the chili oil mixture. Stir well to combine.
⏱️ 2 min
- 13
Stir in the rice vinegar. This helps to brighten the color and add a subtle tang.
⏱️ 1 min
- 14
Allow the chili oil to cool completely to room temperature before transferring it to a clean, airtight glass jar for storage. The flavor will deepen over time.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Bright Red Fragrant Chili Oil
For the Chili Base
- 1 cup red chili flakes
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon five-spice powder
- 1 tablespoon vegetable oil
- 1 tablespoon white wine
For the Aromatic Oil
- 2 cups vegetable oil
- 1/2 onion, medium, roughly chopped
- 2 inches ginger, sliced
- 1/4 cup fresh coriander stems
- 1 cinnamon stick, 3-inch piece
- 2 bay leaves
- 3 star anise
- 1 tablespoon Sichuan peppercorns
For the Finishing Touches
- 1/2 cup raw peanuts
- 2 tablespoons toasted sesame seeds
- 1 teaspoon rice vinegar
Instructions
- 1
In a heatproof bowl, combine the red chili flakes, granulated sugar, salt, and five-spice powder. Mix well with chopsticks to ensure even distribution.
⏱️ 3 min - 2
Add 1 tablespoon of vegetable oil and 1 tablespoon of white wine to the seasoned chili flakes. Mix thoroughly. This primes the chili and helps prevent burning.
⏱️ 2 min - 3
In a dry pan over medium heat, dry fry the raw peanuts, stirring frequently, until they are lightly browned and fragrant. This should take about 5-7 minutes.
⏱️ 7 min - 4
Remove the peanuts from the pan and spread them on a plate to cool completely. Once cool, rub them between your hands or with a clean towel to remove their skins. Discard the skins.
⏱️ 10 min - 5
Transfer the skinned peanuts to a food processor or chopper and pulse until coarsely crushed. Set aside.
⏱️ 3 min - 6
In a medium saucepan or wok, heat 2 cups of vegetable oil over low heat. Add the chopped onion, sliced ginger, coriander stems, cinnamon stick, bay leaves, star anise, and Sichuan peppercorns. Fry gently on low heat for about 15-20 minutes, or until the aromatics are deeply fragrant and slightly browned. Do not let them burn.
⏱️ 20 min - 7
Carefully remove all the fried aromatic ingredients from the oil using a slotted spoon or fine-mesh strainer. Discard the aromatics, leaving only the infused oil.
⏱️ 2 min - 8
Increase the heat under the infused oil to medium-high and heat until it is very hot (around 350-375°F or until a small piece of chili flake sizzles immediately when dropped in).
⏱️ 3 min•🌡️ 350 - 9
Carefully pour one-third of the very hot oil over the prepared chili flakes in the heatproof bowl. Stir immediately and vigorously with chopsticks to mix. You will hear a strong sizzling sound.
⏱️ 1 min - 10
Wait for about 30 seconds, then pour another one-third of the hot oil over the chili flakes and stir again. This staggered addition helps to slowly cook the chili and bring out its color and aroma.
⏱️ 1 min - 11
Wait for another 30 seconds, then pour the remaining hot oil over the chili flakes and stir well for the final time.
⏱️ 1 min - 12
Add the crushed peanuts and toasted sesame seeds to the chili oil mixture. Stir well to combine.
⏱️ 2 min - 13
Stir in the rice vinegar. This helps to brighten the color and add a subtle tang.
⏱️ 1 min - 14
Allow the chili oil to cool completely to room temperature before transferring it to a clean, airtight glass jar for storage. The flavor will deepen over time.
⏱️ 15 min