How To Make Chinese Chili Oil
Calling all chili lovers! Here's a full version of how to make Chinese chili oil using hot oil with several spices and aromatics. It may be a long list of ingredients, but trust me—it is the most flavorful, fragrant, and mouthwatering chili oil you will ever have.
- Prep time
- 20 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp of chili flakes
- 1 tbsp of ground chili
- 1 tbsp of white sesame seeds
- 1 tsp of salt
- 1 tsp of white pepper powder
- 1 tbsp of white vinegar
- 1 tbsp of edible oil
- 1 bowl of neutral oil (enough to cook the aromatics)
- 50 g of green onion
- 15 g of ginger slices
- 6 cloves of garlic (peeled)
- 80 g of chopped red onions
- 50 g of fresh coriander
- 3 g of Sichuan peppercorns
- 5 g of star anise
- 6 g of cinnamon stick
- 4 bay leaves
- 1 tsp of high-quality baijiu
Instructions
- 1
In a large heat-resistant bowl, mix chili flakes, ground chili, white sesame seeds, salt, and white pepper.
- 2
Then, add white vinegar and edible oil. Give it a good stir and set aside.
- 3
In a large pot, heat up neutral oil until it's about 160°C.
- 4
Once hot, toss in some green onions, ginger slices, peeled garlic, chopped red onions, and fresh coriander. Let them sizzle for 2 minutes.
- 5
After frying for about 2 minutes, add Sichuan peppercorns, star anise, cinnamon stick, and bay leaves and continue frying until fragrant. Once done, take out the aromatics, leaving you with clean oil.
- 6
Slowly pour 1 scoop of hot oil into the bowl of seasoning and mix well. Repeat this step 2 more times, giving you a total of 3 scoops. This will ensure that the peppers are spicy and not dry.
- 7
For the finishing touch, add a little baijiu.
- 8
Let it cool a bit before transferring the chili oil to a spice glass jar with a lid.