Chili Oil Recipe
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
1 c
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Calories
19018 kcal
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Course
Condiments
Chili Oil Recipe
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Make this homemade chili oil in under 20 minutes and learn how to customize based on your heat preference. Each bite will give you a slow and numbing type of heat that goes best with foods like dim sum or dan dan noodles.
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Ingredients
Chili Spices & Seasonings
- 4 tbsp Sichuan pepper flakes
- ½ tsp five-spice powder
- 1 tsp kosher salt Diamond Crystal brand preferred
- 1 tsp white cane sugar
- 1 tsp MSG
- 1 tbsp toasted sesame seeds
Oil infusion
- 1 cup vegetable oil
- 2 tbsp Sichuan peppercorns
- 4 star anise
- 1 cinnamon stick
- 8 cloves garlic smashed
- 1 inch ginger sliced
- 1 bay leaf
- 2 lime peels optional
Instructions
Chili Spices & Seasonings
- In a heat-safe glass container, combine the 4 tbsp Sichuan pepper flakes, ½ tsp five-spice powder, 1 tsp kosher salt, 1 tsp white cane sugar, and 1 tsp msg. Use a spoon to mix together ingredients.
Oil infusion
- Add the oil infusion ingredients to a cold sauce pan: 1 cup vegetable oil, 2 tbsp Sichuan peppercorns, 4 star anise, 1 cinnamon stick, 8 cloves garlic, 1 inch ginger, 1 bay leaf, and 2 lime peels.
- Bring the pan to a low simmer over medium-high heat and cook until the garlic is golden brown, about 10-15 minutes. Use the thermometer to make sure the oil stays within 250-275°F to prevent burning the aromatics. You’ll know when the infusion is finished because it will be fragrant.
- Turn the heat off and use a strainer to remove the aromatics and spices from the oil.
- Use the thermometer to make sure the oil is below 275°F before continuing. If you add the oil to the chili oil ingredients, you may shock the spices and produce bitter-tasting chili oil.
- Carefully, ladle about ¼ cup of the oil into the heat-safe container with the spices. Use a spoon to mix in the oil. Then, continue to add the oil into the container and mix again.
- Add the 1 tbsp toasted sesame seeds and mix.
- Allow the chili oil to cool to room temperature before serving.
- After serving, place the lid on top and keep it in the fridge. Use the chili oil within one week.
Equipments used:
Nutrition Information
Show Details
Calories
190.18kcal
(10%)
Carbohydrates
38.01g
(13%)
Protein
5.23g
(10%)
Fat
5.44g
(8%)
Saturated Fat
0.66g
(3%)
Polyunsaturated Fat
2.07g
Monounsaturated Fat
2.14g
Sodium
2375.16mg
(99%)
Potassium
402.35mg
(11%)
Fiber
9.09g
(36%)
Sugar
6.72g
(13%)
Vitamin A
105.04IU
(2%)
Vitamin C
48.27mg
(54%)
Calcium
243.22mg
(24%)
Iron
4.98mg
(28%)
Nutrition Facts
Serving: 1c
Amount Per Serving
Calories 19018 kcal
% Daily Value*
| Calories | 190.18kcal | 10% |
| Carbohydrates | 38.01g | 13% |
| Protein | 5.23g | 10% |
| Fat | 5.44g | 8% |
| Saturated Fat | 0.66g | 3% |
| Polyunsaturated Fat | 2.07g | 12% |
| Monounsaturated Fat | 2.14g | 11% |
| Sodium | 2375.16mg | 99% |
| Potassium | 402.35mg | 9% |
| Fiber | 9.09g | 36% |
| Sugar | 6.72g | 13% |
| Vitamin A | 105.04IU | 2% |
| Vitamin C | 48.27mg | 54% |
| Calcium | 243.22mg | 24% |
| Iron | 4.98mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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