Chinese Chili Oil
An easy, hot Chinese chili oil recipe, Sichuan-style, to spice up your condiment shelf--and any dish you like. Chinese chili oil takes minutes to make and keeps for weeks in the fridge, ready to be added to rice, noodles, vegetables, and more.
Servings: 1 cup
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Ingredients
- 1/4 cup red chili flakes, preferably Sichuan
- 2 tablespoons Sichuan peppercorns, lightly crushed (see note, below)
- 1 tablespoon kosher salt (I use Diamond Crystal brand)
- 1 cup neutral vegetable oil, such as canola or avocado oil
- 2 bay leaves
- 2-inch piece fresh ginger, peeled and finely chopped
- 2 star anise
- 1 cinnamon stick
Instructions
- Combine the chili flakes, peppercorns, and salt in a heat-proof bowl.
- Heat the oil, bay leaves, ginger, star anise, and cinnamon stick in a saucepan over medium to medium-high heat for about 3 to 4 minutes. The oil is heated when the oil reaches 250°F or looks thin like water and shimmers a bit.
- Pour the hot oil mixture over the chili flake mixture, taking care in case any oil spatters. Stir gently and cool to room temperature. Store in a clean container.
Notes
A note on the crushed Sichuan peppercorns: There are several ways to grind the Chinese peppercorns a bit. You can use a mortar and pestle, or place them in a baggie and crush them by banging them with the bottom of a pan or saucepot. If you do this method, just leave the baggie unsealed a little so that air can escape and won't pop the bag like a balloon.
A note on storing Chinese chili oil: Some people leave their chili oil at room temperature, but I prefer to refrigerate mine because I am a bit paranoid about bacteria. This will keep for about a month, if not longer.