5 from 21 votes
Chili Oil
This chili oil combines dried chili peppers, garlic, onion, green onion, ginger, and a mixture of aromatic spices infused in hot vegetable oil. The oil is seasoned with salt, sugar, soy sauce, Sichuan peppercorns, star anise, and bay leaves for a complex blend of heat and fragrance. Slowly cooking the ingredients in the oil extracts their flavors without burning, resulting in a rich, spicy condiment.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
50
Calories:
111 kcal
Course:
Condiments
Cuisine:
Asian, Chinese
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.)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 50 Serving
Amount Per Serving
Calories 111
% 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.