How to Make Chili Oil
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
48
-
Calories
92 kcal
-
Course
Condiments
-
Cuisine
Chinese
How to Make Chili Oil
Description
How to Make Chili Oil involves heating neutral oil—adjusted between 1½ and 3 cups—alongside various aromatics including star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and optional ingredients such as black cardamom pods, dried sand ginger, cloves, garlic, and shallot. The mixture is brought to a low temperature around 225-250°F (110-120°C) that allows the spices to slowly release their flavors without burning, indicated by small bubbles rising gently.
The oil is infused for 30 minutes to an hour, with continuous monitoring to avoid overheating or darkening spices prematurely. Browned garlic and shallots are removed early to prevent a burnt taste. After adequate infusion, Sichuan chili flakes and salt are added to compose the final spicy condiment. The resulting chili oil is aromatic, mildly numbing from the peppercorns, and bright with chili heat, suitable for drizzling on noodles, dumplings, and more.
The recipe’s flexibility allows customizing aromatic quantities and chili flakes to personal heat preference and flavor depth. Proper temperature control during infusion is key to a clean, balanced flavor.
This batch yields from about 2 1/4 to 4 1/4 cups depending on ingredient volume and method.
Ingredients
- 1½-3 cups neutral oil (350-700 ml)
- 5 star anise
- 1 cinnamon stick (preferably cassia cinnamon)
- 2 bay leaf
- 3 tablespoons Sichuan peppercorn
- 2 black cardamom pods (optional)
- 4 nuggets dried sand ginger (optional - about 1 tablespoon)
- 2 teaspoons cloves (optional)
- 3 cloves garlic (optional - crushed)
- 1-2 shallot optional - halved
- ¾-1 1/4 cup Sichuan chili flakes (65-110g)
- 1 - 2 teaspoons salt (to taste)
Instructions
- Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
- Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results. Also, when the garlic and shallot get brown all over, remove them from the oil so they don’t burn.
- While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
- You can either heat your oil and pour it through a fine-meshed strainer OR remove the spices first with a fine-meshed strainer. If your spices are very dark by the time you get to this step, to avoid burning, it's safest to remove the spices entirely before pouring over the chili flakes.If your chili flakes are very fresh, with a higher moisture content (they'll be a deeper, brighter red), the oil temperature should be at 325°-350° F/163-177° C to achieve the correct sizzling effect (The Mala Market brand chili flakes we use do well with 350° F/177° C). If you have drier chili flakes and you like a darker color, opt for 250°-275° F/120°-135° C. If your chili flakes are already super roasted and darker, you may want to be closer to 225°-250° F/110°-120° C. Your best bet is to test your oil temperature on a small amount of chili flakes to make sure it’s to your liking, but don’t dawdle, as the oil will cool as it sits.When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
- Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.
Notes
- Use a thermometer to maintain the oil around 225-250°F for optimal infusion without burning aromatics.
- Remove garlic and shallot promptly when browned to avoid bitterness in the oil.
- The recipe’s yield varies between 2 1/4 and 4 1/4 cups depending on ingredient choices and proportions.
- Serving size is approximately one tablespoon per use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Sodium | 129mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1461IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
