Homemade Chili Oil
Chili oil is a staple condiment in almost all Asian households. Making it from scratch is both rewarding and perfect to use for all your sauces, dips, and marinades.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup Chinese chili flakes (may also use Sichuan chili flakes)
- 1/4 cup gochugaru
- 1 tsp ground, toasted sichuan peppercorn
- 1/2 tbsp soy sauce
- 1/2 tsp sugar, to taste
- 1/2 tsp salt, to taste
- 2.5 cups neutral oil
- 6 star anise
- 3 bay leaves
- 1 cassia bark (can substitute with cinnamon)
- 2 tablespoons Sichuan peppercorns
- 2 black cardamom pods
- 1 tbsp cloves
- 5 cloves garlic, crushed
- 1 shallot, halved
- 2 thumbs ginger, crushed
Instructions
- 1
In a cold pot, combine together all the ingredients for the infused oil. Gently heat the oil to a gentle simmer. *Once you start seeing bubbles, lower the heat to a medium-low and continue infusing over 1 hour.
- 2
While the oil is infusing, combine together the Chinese chili flakes, gochugaru, ground Sichuan peppercorn, soy sauce, sugar, and salt. Mix well to coat the chili flakes with the seasoning.
- 3
Once the oil has infused, *increase the heat until the oil reaches around 230-250 F. With a strainer, pour the hot oil directly over the seasoned chili flakes, stirring vigorously to ensure even heat distribution.
- 4
Let the chili oil cool completely before transferring to a jar for storage.