Homemade Chinese Chili Oil Recipe
Spicy, savoury and addictive Chinese chili oil (Sichuan Style) to spice up your meals.
Equipment
Ingredients
Chili Flakes
- 40 grams Sichuan Chili Flakes
- 1 tsp salt
- 2 tsp brown sugar white sugar is fine too!
- 1-2 tbsp black rice vinegar
- 1 tsp sweet paprika powder This is more for the red color than the taste.
- 2-3 tsp white sesame seeds toasted if possible
- 2 tsp sesame oil
Aromatics
- 200 ml rapeseed oil or Chinese Caiziyou oil
- 3 cloves garlic
- 2 pieces star anis
- 3 tsp Sichuan Pepper
- 2 pieces black cardamom
- 2 pieces bayleaf
- 1 piece cinnamon
- 2 nuggets fresh ginger
Instructions
Prepare Chili Flakes
- Add the Chili Flakes in a medium heatproof bowl40 grams Sichuan Chili Flakes
- add salt, sugar, paprika powder and black rice vinegar and mix together. But the bowl aside and let the flakes soak in a bit.1 tsp salt, 2 tsp brown sugar, 1-2 tbsp black rice vinegar, 1 tsp sweet paprika powder
Prepare Aromatics
- Crack open the spices with your knife. This way the flavors can be easier absorbed by the oil.
- Cut garlic and ginger into slices. You don't have to peel the ginger here.
Infusion of the oil
- add rapeseed oil or other natural oil to a medium pot. Be sure there is still enough space to the rim of the pot.200 ml rapeseed oil
- add all aromatics and mix into the oil3 cloves garlic, 2 pieces star anis, 3 tsp Sichuan Pepper, 2 pieces bayleaf, 1 piece cinnamon, 2 nuggets fresh ginger, 2 pieces black cardamom
- heat the oil up to 80° Celsius / 176° Fahrenheit
- lower the temperature down to 60° Celsius / 140° Fahrenheit and infuse the oil for about 30 minutes or longer. When the garlic and ginger are getting too dark, take them out or stop the infusion process.The aromatics should be slightly sizzling in the oil.
- Put the hot oil in 3 steps through a metal strainer into the chili flakes. Wait a few minutes after each pour.
- season the oil with roasted sesame seeds and sesame oil. You can also add more spices according to your lilking here.2 tsp sesame oil, 2-3 tsp white sesame seeds
- Let the oil cool down and fill it into sterilized, airtight glasses or jars which you best store in the fridge afterward.
Video
Notes
This recipe is for about one medium jar (or even a bit more) like in the images above. If you like a thinner chili oil you can also just add more oil in the infusion process.
Nutrition
Serving: 17g | Calories: 82kcal