Homemade chili oil (油泼辣子)
User Reviews
4.9
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Prep Time
3 mins
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Cook Time
20 mins
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Total Time
23 mins
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Servings
2 cup
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Calories
90 kcal
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Course
Condiments
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Cuisine
Chinese
Homemade chili oil (油泼辣子)
Description
The recipe uses a specific chili mix combining chili flakes and ground chili powder with sesame seeds and salt, flavored further with black rice vinegar or soy sauce. Hot neutral oil is gently simmered with whole spices including Sichuan peppercorns, fennel seeds, star anise, cassia cinnamon, bay leaves, tsaoko, ginger slices, and scallions, then strained to remove solids. The hot infused oil poured over the chili mixture causes bubbling, infusing the oil with vibrant spicy and aromatic notes. The oil is cooled, then left to rest for at least 12 hours to deepen flavors.
This chili oil lends heat and complexity when added to noodles, soups, or as a dipping sauce component. The inclusion of toasted sesame seeds and vinegar adds texture and brightness. Its base ingredients and preparation method distinguish it from simpler chili oils by layering multiple aromatic spices during infusion.
Using a glass or porcelain bowl helps dissipate heat when pouring oil, preventing overflow. Ground Sichuan pepper can substitute whole if needed, and a simpler version with fewer ingredients is possible if time or supplies are limited.
Ingredients
For the chili mix
- ¼ cup chili flakes
- 1 tablespoon ground chili see note 1 & 2
- ½ teaspoon salt
- 2 tablespoon sesame seeds toasted
- 1 teaspoon black rice vinegar or soy sauce
For the oil
- 1 cup neutral cooking oil generic cooking oil
- 1 teaspoon Sichuan peppercorn See note 3, whole
- 1 teaspoon fennel seeds
- 1 star anise
- 1 piece cassia cinnamon aka Chinese cinnamon
- 2 bay leaf
- 1 tsaoko aka Chinese black cardamom (optional
- 3 lices ginger
- 2 talks scallions aka green onion, spring onion
Instructions
- In a small bowl, mix chili flakes, ground chili, salt, sesame seeds and black rice vinegar (or soy sauce). Have another deep, dry, heat-proof bowl ready (see note 4). Place a fine mesh strainer over it.
- Pour oil into a small pan/pot. Add all the spices and aromatics. Simmer over low heat. Watch attentively. Turn off the heat immediately when the scallions turn brown (It took me about 20 minutes). Test the temperature with a thermometer (it needs to reach 350°F/175°C). Alternatively, drop in a few chili flakes to test. The oil is hot enough if they bubble and spin immediately.
- Pour the oil into the empty bowl through the strainer. Discard everything caught in the sieve.
- Add half of the chili mixture to the oil. You should see it bubbling intensively. Add the remaining when the bubbling calms down. Stir well with a clean dry spoon.
- Leave to cool uncovered. Then transfer to a container of your choice. Wait for at least 12 hours before using it to allow all the flavors to combine.
- Storage: The lifespan of chili oil is about 2 months in the kitchen cupboard (dry, cool and away from direct sunlight) and about 6 months in the fridge.
- Usage: Both the oil and the chili flakes are for consumption. Use a clean spoon to stir well before serving. If your dish requires pure chili oil, use a strainer to filter out the chili and sesame seeds.
Notes
- Use clean dried chili powder without added spices for best flavor; Korean chili powder or paprika work if ground chili is unavailable.
- Whole Sichuan peppercorns are preferred but ground Sichuan pepper can be used in the chili mixture as a substitute.
- Use a heat-resistant glass or porcelain bowl to cool the oil safely when pouring over the chili mixture to avoid spills.
- For a basic version, mix chili flakes, ground chili, ground Sichuan pepper, sesame seeds, and salt, then pour hot oil over and stir.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cup
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 90kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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