5 from 22 votes
Chili Oil
This chili oil combines peanut oil infused with warming spices like Sichuan peppercorn, star anise, and cinnamon, enriched with garlic and ginger for depth. The oil gently simmers, extracting flavors over time, then is poured over chili flakes to create a fragrant, spicy condiment. Optional ingredients like toasted sesame oil or vinegar can add extra layers. It's ideal for drizzling on dishes needing a spicy, aromatic boost.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
20
Calories:
108 kcal
Course:
Condiments
Cuisine:
Chinese
Ingredients
- 1 cup peanut oil
- 1 tablespoon Sichuan peppercorn
- 3 star anise whole
- 1 cinnamon stick small
- 2 black cardamom pods
- 4 clove whole
- 1 bay leaf
- 2 cloves garlic , smashed
- fresh ginger root peeled and sliced, 1/2 inch piece
- 1/2 teaspoon salt
- 1/3 cup Sichuan chili flakes , highly recommended for best flavor results but can substitute regular red chili flakes in a pinch; add more if you prefer it thicker
- Optional Add-Ins for More Flavor:
- 1 teaspoon sesame oil toasted
- sesame seed for added texture as desired, toasted, hulled, 1-2 tablespoons, alternative
- 1 teaspoon Chinese black vinegar (can substitute balsamic or rice vinegar)
- 1 teaspoon tamari (can substitute soy sauce), omit salt if using
Instructions
- Add all of the ingredients except for the chili flakes and optional add-ins in a small saucepan over medium heat. Bring the oil temperature up to around 225 F / 108 C and maintain it there. You should see tiny bubbles floating up. If at any point the garlic starts burning, the temperature is too high. Continue lightly simmering the oil around 225 F for 30 minutes. If the garlic becomes very brown, remove it.
- Place the chili flakes in a sealable jar. Pour the hot oil through a strainer into the jar. The oil should be around 225 F to prevent the chili flakes from burning. As the oil hits the chili flakes they will sizzle and the smell should be pleasant, not burnt. If adding any of the optional flavor add-ins, allow the chili oil to cool for about 10 minutes and then stir them in.
- Allow the chili oil to cool completely before sealing the jar and then refrigerate it. Wait at least 24 hours before using for optimal flavor. Stir the chili oil each time before using, always using a clean utensil to remove what is needed. Stored in the fridge this chili oil will keep for at least 3 months (be sure to strain out the garlic and ginger). If not using the garlic or ginger it will keep for up to 6 months.
Cup of Yum
Nutrition Information
Serving
1tablespoon
Calories
108kcal
(5%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
5g
(25%)
Sodium
140mg
(6%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
1170IU
(23%)
Vitamin C
0.2mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 108
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 108kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 140mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.