Chili Oil
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
50
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Calories
111 kcal
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Course
Condiments
Chili Oil
Description
The recipe starts by soaking dried chili peppers to soften them, then chopping them coarsely alongside minced garlic. Fresh aromatics—sliced onion, green onion, and ginger slices—are added to heated vegetable oil at about 350°F. Caution is exercised to add ingredients slowly or reduce heat to prevent oil from overflowing. The oil is infused by cooking the ingredients for about 15 minutes, allowing the fragrances to develop fully.
Additional spices like star anise, bay leaves, Sichuan peppercorns, salt, sugar, and soy sauce are stirred in to balance the heat with savory, slightly sweet, and numbing flavors. The amount of Sichuan peppercorns can be adjusted to control the spiciness. The finished chili oil captures the deep aroma of all components and offers layers of heat, pungency, and umami.
This chili oil can be used as a condiment for noodles, dumplings, stir-fries, or cooking ingredient. Proper temperature control and slow cooking are important to develop flavor without burning the ingredients.
Ingredients
- 2 cups vegetable oil
- 2 whole garlic (Large, 2.5 oz)
- 2 cups dried chili peppers (Around 64-76 pieces or 60 grams or 2.1 oz)
- 1 onion (Small)
- 1 bunch green onion (5 sticks, 4 oz)
- 6 lices ginger (1.5 oz)
- 4 pieces bay leaf
- 4 pieces star anise
- ½ tablespoon Sichuan peppercorn Adjust according to your spiciness
- 2 tablespoons salt
- 1 tablespoon sugar
- 3 tablespoons soy sauce
Instructions
- Wash and soak 2 cups of dried chili peppers (around 60 grams or 2.1 oz) in a bowl for 15 minutes.
- Peel 2 whole garlic (2.5 oz).
- Slice an onion (small).
- Half a bunch of green onions (5 sticks, 4 oz).
- Then, put the peeled garlic cloves from step 2 into a chopper. Chop them until they are small. Don't need to be fine.
- Next, put the soaked dried chili peppers from step 1 into a chopper. Chop them until they are small. The same doesn't need to be fine.
- After that, heat up 2 cups of vegetable oil.
- Until it reaches around 350F. You can use a wooden chopstick to test if the oil is hot enough. When you see little bubbles around the chopstick, the oil is hot enough.
- Slowly put onion and green onion into the hot oil. (Be careful it will overflow when you put onion, green onion, ginger and other spices into hot oil. I suggest turning off the fire or to very low heat when you add them.)
- Add 6 slices of ginger (1.5 oz), 4 pieces of star anise, 4 bay leaves and ½ tablespoon of Sichuan peppercorns. (You can adjust the amount of peppercorns according to your spiciness.) Let it cook for 15 minutes, so the fragrance will come out.
- After that, remove all the spices from the oil and put on a plate.
- The following, slowly add the minced garlic. Stir them once a while and let it cook for 5 minutes.
- After, add the chopped chili peppers and let it cook for another 10 minutes.
- Lastly, add 2 tablespoons salt, 1 tablespoon sugar and 3 tablespoons soy sauce. Keep stirring them until the salt and sugar is melted. Let it cook for another couple minutes after pouring soy sauce. (Be careful when pouring soy sauce, it may overflow. Turn the fire very low or off when you add soy sauce.)
Notes
- Test oil temperature using a wooden chopstick; bubbles indicate it is hot enough (around 350°F).
- Add onions, green onions, ginger, and spices slowly or reduce heat to avoid oil overflow and splattering.
- Stir continuously when adding salt, sugar, and soy sauce to prevent sticking to the pot bottom.
- Adjust Sichuan peppercorn amount to reach desired spice level.
- Using two whole garlic bulbs adds more garlic flavor; reduce to one if you prefer more oil relative to solids.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Sodium | 348mg | 15% |
| Potassium | 188mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2517IU | 50% |
| Vitamin C | 3mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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