Chinese Chili Oil
Chinese Chili Oil has a vibrant red color, an intoxicating heat nuanced by subtle spices. You'll want to drizzle this over everything.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 whole cloves
- 4 star anise
- 4 black or green cardamon pods (See Note 1))
- 1 stick cinnamon
- 2 tbsp coriander seeds
- 2 tsp Sichuan peppercorns
- 1 tsp black peppercorns
- 2 2-inch pieces orange peel ((use a vegetable peeler))
- 4 cloves garlic
- 1 shallot
- 1 2-inch piece ginger root ((See Note 2))
- 3 cups vegetable oil
- 1 cup Sichuan chili flakes ( or Asian red pepper flakes (See Note 3))
- 2 tbsp white sesame seeds (toasted)
- 2 tsp kosher salt
- 2 tbsp black vinegar (or rice vinegar)
Instructions
- 1
To a large saucepan add the first 12 ingredients. Bring to a simmer (225°F - 250°F). Turn heat off and steep for 1 hour (See Note 4), uncovered.
- 2
Turn heat up to medium-high to reach 375°F.
- 3
While oil is heating up: to a large heat proof bowl add the Sichuan chili flakes, toasted white sesame seeds and salt, stir to combine. Set aside.
- 4
Carefully strain the HOT oil over the chili flakes and sesame seeds (discard the steeped spice mixture). This will bubble up so be careful.
- 5
Cool to room temperature and stir in the black vinegar. Carefully pour into clean jars and seal. Keep refrigerated for up to 3 months and if used often, keep at room temperature in pantry for up to 2 months.