Description
Quick & Easy Chinese Chili Oil is a flavor-packed condiment that adds a delightful kick to your meals. This homemade chili oil is simple to make, requiring only natural ingredients that elevate any dish, from noodles to stir-fries. With customizable heat levels and a long shelf life, this versatile sauce is perfect for spicing up your weeknight dinners or serving at gatherings. In just about 30 minutes, you can create a delicious, aromatic chili oil that rivals store-bought versions without the preservatives. Unleash your culinary creativity and transform ordinary dishes into extraordinary experiences with this easy recipe!
Ingredients
Scale
- 2 cups whole dried Sichuan red chilies (or 1.5 cups Sichuan or Korean red chili flakes)
- 3 cloves garlic, finely minced
- 2.5 cups vegetable oil
- 1/4 tsp Sichuan pepper powder
- 3 tsp salt
- 4 slices ginger
- 1 small onion (quartered, or 1 shallot halved)
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 cloves
Instructions
- If using whole dried chilies, grind them into flakes using a food processor.
- In a large heat-proof bowl, combine the chili flakes with minced garlic, Sichuan pepper powder, and salt.
- Heat vegetable oil in a pot over low-medium heat until it reaches around 250°F (121°C).
- Carefully add aromatics (ginger slices, onion, star anise, bay leaves, cinnamon stick, cloves) to the hot oil and simmer for 20-25 minutes.
- Remove aromatics using a slotted spoon and discard.
- Pour the hot oil into the bowl with the chili flakes; stir gently to combine.
- Allow to cool completely before transferring to a sterilized airtight jar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Infusing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0g
- Sodium: 358mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg