How to Make Chili Oil (辣椒油)
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
1 cup chili oil
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Calories
120 kcal
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Course
Main Course
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Cuisine
Chinese
How to Make Chili Oil (辣椒油)
Description
How to Make Chili Oil (辣椒油) involves mixing chili flakes with aromatic spices such as five spice powder, toasted sesame seeds, ground Sichuan peppercorns, star anise, and bay leaves. Ginger is heated in vegetable oil until golden, then the hot oil is carefully poured over the spice mixture. This process gently cooks the spices, releasing their flavors into the oil and creating a bright red, spicy oil that carries both heat and fragrance.
The chili flakes used influence the heat and color, with Sichuan chili flakes offering a vibrant red hue with moderate spice. The oil is allowed to cool before removing the larger spices like star anise and bay leaves. This chili oil can be used immediately but benefits from resting for a day to develop a more complex flavor.
This chili oil adds a flavorful kick to dishes and can be drizzled over noodles, dumplings, or stir-fries. It stores well at room temperature when covered.
Ingredients
- 4 tablespoons chili flakes footnote 1, Chinese
- 2 teaspoons five spice powder
- 3 tablespoons sesame seeds toasted
- 1 teaspoon Sichuan peppercorn ground
- 1 star anise Optional, whole
- 2 bay leaf
- 1 cup vegetable oil (or grapeseed oil)
- 1 piece ginger Optional, thinly sliced
Instructions
- Combine chili flakes, five spice powder, sesame seeds, star anise, Sichuan peppercorns, and bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster.
- Heat oil in a wok (or a skillet) over medium-high heat. Add ginger. When the ginger starts to wither and turns golden brown, immediately turn off the heat. The oil should reach 370 degrees F (190 C) and no higher than 400 F (200 C) if read with an instant thermometer.
- Carefully pour oil or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they’ll cook thoroughly.
- When the oil cools down a bit, scoop out and discard the star anise and bay leaf.
- The oil is now ready to use! Its flavor will mature if you let it rest for a day, allowing the spices to infuse into the oil.
- The oil can be stored covered at room temperature for two weeks, or up to six months in the fridge in an airtight container.
Notes
- Use Sichuan chili flakes to achieve a bright red chili oil with balanced heat and fewer seeds.
- Alternatively, Korean chili flakes may be used if Sichuan flakes are unavailable.
- Avoid overheating the oil above 400°F (200°C) to prevent burning the spices.
- Let the chili oil rest for a day to allow flavors to deepen before using.
- Store chili oil in a covered container at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup chili oil
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 120kcal | 6% |
| Fat | 14g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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