How to Make Chili Oil (辣椒油)
Making chili oil at home might seem like a daunting task at first, but once you understand the key steps, it only takes five minutes to make the best-tasting chili oil with extra fragrance, nuttiness and smokiness!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 4 tbsp Chinese chili flakes ((*footnote 1))
- 2 tsp five spice powder
- 3 tbsp toasted sesame seeds
- 1 tsp ground Sichuan peppercorn
- 1 whole star anise ((Optional))
- 2 bay leaves
- 1 cup vegetable oil ((or grapeseed oil))
- 1 pc thinly sliced ginger ((Optional))
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
When the oil cools down a bit, scoop out and discard the star anise and bay leaf.
- 5
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.
- 6
The oil can be stored covered at room temperature for two weeks, or up to six months in the fridge in an airtight container.