Homemade Sichuan Chili Oil

Ingredients

• 0.6667 cup Chili powder (Authentic Sichuan chili powder)
• 0.5 tsp Salt
• 0.25 cup Sesame seeds
• 1 tbsp Sugar
• 1 tsp Smoked paprika
• 2 cups Neutral oil
• Onion (Used to infuse the oil; quantity not shown)
• Ginger (Used to infuse the oil; quantity not shown)
• Celery (Used to infuse the oil; quantity not shown)
• Shallots (Used to infuse the oil; quantity not shown; sliced)
• Cilantro roots (Used to infuse the oil; quantity not shown)
• Black cardamom (Used to infuse the oil; quantity not shown)
• Dried orange peel (Used to infuse the oil; quantity not shown)
• Sichuan peppercorns (Used to infuse the oil; quantity not shown)
• Star anise (OCR reads “Start anise”; interpreted as star anise; amount not shown)
• Fennel seeds (Used to infuse the oil; quantity not shown)
• Cinnamon stick (Used to infuse the oil; quantity not shown)
• Bay leaves (Used to infuse the oil; quantity not shown)
• 2 tbsp Chinese dark vinegar (Add off the heat)
• Fried shallots (Shown as a finishing ingredient; quantity not shown)

Steps

1. 1

   In a heatproof bowl, combine the chili powder, salt, sesame seeds, sugar, and smoked paprika.

2. 2

   Heat the neutral oil with the onion, ginger, celery, sliced shallots, cilantro roots, black cardamom, dried orange peel, Sichuan peppercorns, star anise, fennel seeds, cinnamon stick, and bay leaves until the oil reaches 250–270°F (121–132°C).

3. 3

   Continue heating the aromatics in the oil; the video marks the infusion at three minutes and again at five minutes. The precise total infusion duration is not stated.

4. 4

   Remove the aromatics from the oil and reserve them for broth or stock, as indicated in the video.

5. 5

   Lower the heat and continue cooking for 3–5 minutes; the video does not make clear whether this timing applies to the infused oil or another stage.

6. 6

   Take the oil off the heat and add the Chinese dark vinegar.

7. 7

   Pour the hot oil mixture over the chili powder mixture. The video depicts this assembly but does not show a precise pouring technique or timing.

8. 8

   Finish with fried shallots.

9. 9

   Let the chili oil cool to room temperature, then store it at room temperature for up to four weeks.

Notes

Ingredient quantities for the aromatics and fried shallots are not provided. OCR indicates the oil is heated to 250–270°F, with timing markers at 3 and 5 minutes, followed by a low-heat period of 3–5 minutes; exact transitions are not fully clear. The video mentions reserving the cooked aromatics for broth or stock.

Nutrition per serving

• condiment
• vegetarian
• gluten-free
• spicy
• infused oil
• stovetop