Description
Looking to add some bold flavor to your Chinese dishes? Look no further than this homemade Chinese chili oil recipe. Made with fragrant Sichuan peppercorns and chili flakes, this fiery condiment is a staple in Chinese cuisine. Learn how to make it yourself with this easy-to-follow Sichuan recipe.
Ingredients
Group 1 – Infused Oil ingredients:
2 Cups of Rapeseed oil
2.0 oz of Green onion cut into 3 to 4 inches sections
2.0 oz of sliced fresh ginger
1.5 oz of Whole garlic cloves
2.0 oz of Halved Shallot
1 stick of Chinese Cassia Cinnamon (Each stick is around 4 inches long)
4 Tablespoons of Sichuan Peppercorn (I used Dai Hong Pao, or you can use another kind of Sichuan peppercorn)
4 pieces of Dried Bay Leaves
4 pieces of Star Anise
1 Teaspoon of Dried cloves
12 pieces of White whole cardamom
1 1/2 Teaspoons of Fennel Seeds
Group 2 – Chili Oil Base ingredients:
1 Cup of Sichuan red pepper flakes
1 1/2 Tablespoons of White Sugar
1 1/2 Teaspoon of Sea Salt
2 Tablespoons of toasted sesame Oil
1 1/2 teaspoons of Five spice powder
Optional add-in:
1 Teaspoon of MSG (Monosodium glutamate)
Instructions
- Step One – Gather all ingredients and measure them accurately. Slice the ginger thickly to avoid burning, and cut the shallot in half after peeling. Don’t worry about chopping the garlic or the aesthetics of the aromatics, as they will be discarded later. Avoid cutting them too finely to prevent burning during the slow frying process.
- Step Two – Combine (Group 1 ingredients) rapeseed oil, aromatics, and spices in a small saucepan and cook over medium-low heat until small bubbles form. Use a cooking thermometer to check the temperature and lower the heat once it reaches 230 to 250F.
- Step Three – Maintain the temperature between 230 to 250F for at least 30 minutes and up to an hour. Monitor the heat and prevent it from going above 250F. The longer you infuse the oil, the more flavorsome it will become, so be patient.
- Step Four – Mix (Group 2 ingredients) Sichuan pepper flakes, sugar, salt, and sesame oil in a separate heat-proof bowl while the oil infuses. MSG can be added or omitted at this point. Set the mixture aside.
- Step Five – After the oil is infused for your desired time (30 mins, 45 mins, or an hour), remove all the spices and aromatics from the infused oil with help using a metal fine-mashed strainer and discard them.
- Step Six – Carefully heat the oil to 380F, then slowly pour it into the Sichuan pepper mixture in three separate additions, being cautious as it will sizzle vigorously.
- Step Seven – Allow the chili oil to cool to room temperature, then transfer it to a glass or Mason jar. It can be stored in the refrigerator for up to 6 months. You can let it infuse for even more flavor for a few extra days before using it. Enjoy!
Notes
I do not recommend substituting other ingredients in this homemade Chinese chili oil recipe since I have carefully crafted it for a distinct taste. Altering ingredients can change the flavor and consistency, especially with unique ingredients like Sichuan peppercorns. However, feel free to experiment with substitutions to match your personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes to 60 minutes
- Category: Asian Cuisine
- Method: Infusion
- Cuisine: Chinese
Keywords: Chinese, Chili oil, homemade, Sichuan-style, Sichuan spices, Spicy Chinese condiment.
