Homemade Chinese Chili Oil
This recipe first appeared on The Woks of Life. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A fragrant, essential Chinese pantry staple made by infusing oil with aromatics and pouring it over toasted red chili flakes. Far superior to store-bought versions, it adds heat and depth to noodles, dumplings, and stir-fries.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the red chili flakes and salt in a heat-proof glass jar or ceramic bowl. Set aside.
In a small saucepan, combine the vegetable oil, star anise, Sichuan peppercorns, cinnamon stick, and bay leaves.
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.
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.
Carefully pour the hot infused oil over the chili flakes and salt mixture. The flakes should sizzle immediately.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 128
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 14 g
- Fiber
- 1 g
Where the calories come from
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