Homemade Chinese Chili Oil

Ingredients

• 1.5 cup Vegetable oil (or other neutral oil with a high smoke point)
• 3 Star anise (whole)
• 1 tbsp Sichuan peppercorns
• 1 Cinnamon stick
• 2 Bay leaves
• 0.5 cup Red chili flakes (Chinese crushed chili flakes)
• 0.5 tsp Salt (or to taste)

Steps

1. 1

   Place the red chili flakes and salt in a heat-proof glass jar or ceramic bowl. Set aside.

2. 2

   In a small saucepan, combine the vegetable oil, star anise, Sichuan peppercorns, cinnamon stick, and bay leaves.

3. 3

   Heat the oil over medium-low heat. Let the aromatics infuse in the oil for about 10-15 minutes, ensuring the spices do not burn. The oil should be shimmering and the aromatics should be fragrant.

4. 4

   Once the oil is hot and the aromatics have darkened slightly, use a slotted spoon to remove the whole spices (star anise, peppercorns, cinnamon, and bay leaves) and discard them.

5. 5

   Carefully pour the hot infused oil over the chili flakes and salt mixture. The flakes should sizzle immediately.

6. 6

   Stir the mixture well to distribute the heat and salt. Allow the oil to cool completely to room temperature.

Notes

Store the chili oil in a tightly sealed container in the refrigerator. Always use a clean utensil when scooping from the jar to prevent contamination. You can use just the clear red oil from the top or include the toasted flakes from the bottom for more texture and heat.

Nutrition per serving

• condiment
• spicy
• vegan
• vegetarian
• gluten-free
• chinese
• pantry staple
• chili oil