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Quick & Easy Chinese Chili Oil Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 175 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Approximately 1.5 cups (16 servings)
  • Category: Condiments & Sauces
  • Method: Stovetop
  • Cuisine: Chinese

Description

This Quick & Easy Chinese Chili Oil recipe captures the bold flavors of Sichuan cuisine, combining fiery red chilies with aromatic spices infused in hot vegetable oil. Perfect for adding heat and depth to noodles, dumplings, and stir-fries, this homemade chili oil is vibrant, fragrant, and easy to prepare within 30 minutes.

Ingredients

Chili Base

  • 2 cups whole dried Sichuan red chilies (or 1.5 cups Sichuan or Korean red chili flakes)
  • 3 cloves garlic, finely minced
  • ¼ tsp Sichuan pepper powder
  • 3 tsp salt

Spiced Oil

  • 2 ½ cups vegetable oil
  • 4 slices ginger
  • 1 small onion, quartered
  • 4 star anise
  • 2 bay leaves
  • 1 cinnamon stick
  • 5 cloves

Instructions

  1. Prepare Chili Flakes: Grind the dried Sichuan red chilies in a food processor until they become small flakes to create a fresh and spicy chili base.
  2. Mix Chili Ingredients: Transfer the chili flakes to a large heat-proof bowl. Add the finely minced garlic, Sichuan pepper powder, and salt, mixing well to evenly distribute the flavors.
  3. Heat Oil: Pour the vegetable oil into a pot and heat it to approximately 250°F (about 120°C). This temperature is ideal for infusing flavors without burning the oil or spices.
  4. Infuse Oil with Aromatics: Add ginger slices, quartered onion, star anise, bay leaves, cinnamon stick, and cloves to the hot oil. Let the mixture simmer gently for 20-25 minutes to fully release the aromatic oils from the spices.
  5. Remove Aromatics: After infusion, carefully remove the ginger, onion, and whole spices from the oil using a slotted spoon, discarding them to keep the oil clear.
  6. Combine Oil and Chili Mixture: Slowly and carefully pour the hot infused oil into the bowl containing the chili flakes and seasonings. Stir thoroughly to combine, allowing the heat to bloom the chili flavors.
  7. Cool and Store: Allow the chili oil to cool completely before transferring it to a sterilized jar. Store in the refrigerator and use as a spicy condiment or cooking ingredient.

Notes

  • Adjust the amount of chili flakes to suit your preferred spice level.
  • Use a heat-proof bowl to prevent cracking when pouring hot oil.
  • Store chili oil in an airtight container in the refrigerator for up to several weeks.
  • Always handle hot oil carefully to avoid burns.
  • This chili oil pairs well with dumplings, noodles, stir-fries, and dipping sauces.

Find it online: https://slsrecipes.com/quick-and-easy-chinese-chili-oil-recipe/