Imported from TikTok

Giant-Batch Chili Oil

Name: Giant-Batch Chili Oil
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 32 servings
Cuisine: East Asian
Ingredients: 1 qt Neutral oil; 2 tbsp Coriander seeds; Star anise (4 to 5 pieces); Cinnamon sticks (1 large or 2 small pieces; use high-quality sticks); 0.333 cup Sichuan peppercorns; Garlic (4 to 5 cloves, crushed); 1 cup Asian red pepper flakes (Normal red pepper flakes can be substituted; expect more heat.); 0.25 cup Dried onion flakes; 1.5 tsp Salt (Spoken wording is unclear; interpreted as salt.); 1 tbsp Black vinegar (Balsamic vinegar may be substituted at a one-to-one ratio; optional, but omitting it makes the flavor less complex.); Sesame seeds (Add after the oil cools; amount not stated.); 1 tbsp Sesame oil (Add after the oil cools.)

Recipe by @chef.clipperz @chef.clipperz · TikTok

Imported by Gavin Lee on SeeMeCook

A deeply infused, crunchy chili oil made with warm spices, dried onion, Asian red pepper flakes, and sesame. The creator says it works on tempura, soup, and even vanilla ice cream; its flavor improves as it rests.

32 servings135 minEast Asian

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Ingredients

1 qt Neutral oil
2 tbsp Coriander seeds
Star anise (4 to 5 pieces)
Cinnamon sticks (1 large or 2 small pieces; use high-quality sticks)
0.333 cup Sichuan peppercorns
Garlic (4 to 5 cloves, crushed)
1 cup Asian red pepper flakes (Normal red pepper flakes can be substituted; expect more heat.)
0.25 cup Dried onion flakes
1.5 tsp Salt (Spoken wording is unclear; interpreted as salt.)
1 tbsp Black vinegar (Balsamic vinegar may be substituted at a one-to-one ratio; optional, but omitting it makes the flavor less complex.)
Sesame seeds (Add after the oil cools; amount not stated.)
1 tbsp Sesame oil (Add after the oil cools.)

Steps

1
Put the neutral oil in a pot with the coriander seeds, star anise, cinnamon sticks, Sichuan peppercorns, and crushed garlic.
2
Gently bring the oil and aromatics to a simmer. Keep the temperature between 230°F and 250°F (110°C–120°C) for 1 to 2 hours; simmer rather than frying the spices.
3
During simmering, watch the garlic. When it starts to brown, remove and discard it so it does not make the oil bitter.
4
While the oil infuses, combine the Asian red pepper flakes, dried onion flakes, salt, and black vinegar in a large metal bowl. Mix thoroughly. Use a metal bowl to avoid the risk of glass shattering when the hot oil is added.
5
Once the spices have infused, raise the oil temperature to 320°F. Pour the hot oil very slowly over the chili mixture, taking care to cover the mixture and avoid splashing or burns.
6
Let the chili oil cool completely. Then add sesame seeds and sesame oil; the amount of sesame seeds is not specified.
7
Transfer to a jar for storage. The creator says it keeps for about three months and that the flavors bloom further by the next day.

Notes

The transcript’s salt wording sounds unclear; 1½ teaspoons is interpreted as salt. Sesame seed quantity is not stated. The oil’s yield and exact serving count are not given; servings are estimated. The creator says the oil lasts about three months and tastes more developed the next day. The source does not specify storage conditions.