Homemade Chilli Oil
Aromatic chilli garlic oil and Sichuan-style Chinese chilli oil recipes that you can add in dipping sauces, stir-fries, soups, rice, noodles or any dish you wish!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 60 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Peanut oil (( Or canola, sunflower or any neutral flavour vegetable oil ))
- ½ cup Chilli flakes
- 3 cloves Garlic
- ½ tsp Salt
- ½ tsp Msg (( Or Chicken powder) Optional )
- 1 tsp Sesame oil
- 1 tbsp Sichuan peppercorns
- 1 cup Peanut oil (( Or canola, sunflower or any neutral flavour vegetable oil ))
- ½ cup Chilli flakes
- 1 tbsp Sesame seeds (( Raw or natural sesame seeds ))
- ½ tsp Salt
- ½ tsp Msg (( Or chicken powder ) Optional)
- 3 slices Ginger
- 3 cloves Garlic
- 1 pod Star anise
- 2 leaves Bay leaves
- 1 stick Cinnamon
Instructions
- 1
Chilli Garlic Oil
- 2
Finely chop the garlic cloves and set aside.
- 3
Heat the oil into low-medium heat in a small sauce pan.
- 4
Add the chopped garlic and fry for 1-2 minutes.
- 5
Add the chilli flakes, salt, and msg in. ( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )
- 6
Stir well for 1-2 minutes until the garlic light brown then add a teaspoon of sesame oil.
- 7
Turn off heat and let it cool down completely.
- 8
Store in and air-tight jar once cool down.
- 9
Sichuan Chilli Oil
- 10
Crushed the garlic and grind the Sichuan peppercorns into the fine coarse.
- 11
Mix chilli flakes, Sichuan peppercorns, salt, msg and sesame seeds in a bowl. Set aside.
- 12
In a saucepan/pot, heat one cup of oil to low-medium heat.
- 13
Add ginger slices, garlic, star anise, cinnamon and bay leaves and fry for 5-6 minutes until the garlic brown with low-medium heat.
- 14
Remove all the spices and clear the oil.
- 15
Turn off the heat, add the chilli flakes mixture, continue stir well for another 1-2 minute.( Oil temperature should be low-medium around 230°F before you add the chilli flakes. If the oil is too hot, let it sit for 2-3 minutes before you add the chilli flakes. )