How to Make Chili Oil
Want to know how to make chili oil at home? Check out this easy, flavorful spicy chili oil recipe, great for rice, noodles, dumplings, and other recipes!
Prep: 15min
Total: 75min
Serving Size: 1 serving
Nutrition Facts: calories 92 kcal, Carbohydrate 2 g, Protein 1 g, Fat 10 g, Saturated Fat 8 g, Sodium 129 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 1½-3 cups neutral oil ((350-700 ml))
- 5 star anise
- 1 cinnamon stick ((preferably cassia cinnamon))
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns
- 2 black cardamom pods ((optional))
- 4 nuggets dried sand ginger ((optional – about 1 tablespoon))
- 2 teaspoons cloves ((optional))
- 3 cloves garlic ((optional – crushed))
- 1-2 shallots ((optional – halved))
- ¾-1 1/4 cup Sichuan chili flakes ((65-110g))
- 1 – 2 teaspoons salt ((to taste))
Instruction:
- Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
- Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
- While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
- You can either heat your oil and pour it through a fine-meshed strainer OR remove the spices first with a fine-meshed strainer. If your spices are very dark by the time you get to this step, to avoid burning, it’s safest to remove the spices entirely before pouring over the chili flakes. Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You’ll know you’ve gotten it right when you smell a “popcorn”-like smell that is not at all burnt-smelling.
- Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.
5-Minute Homemade Chili Oil Recipe (How to Make Chili Oil)
Learn how to make chili oil at home with this quick and easy recipe. Homemade chili oil is great for drizzling over foods for extra spice and flavor.
Prep: 5min
Total: 15min
Serving Size: 1 serving
Nutrition Facts: calories 69 kcal, Carbohydrate 1 g, Protein 0.2 g, Fat 8 g, Saturated Fat 1 g, Sodium 13 mg, Fiber 0.3 g, Sugar 0.1 g, Trans Fat 0.03 g, unSaturated Fat 7 g, servingSize 1 serving
Ingredients:
- 1 cup canola oil ((or any neutral oil such as peanut oil))
- 3 tablespoons chili flakes or crushed dried chili peppers
- Dash of salt (if desired)
- 1 tablespoon granulated garlic
- 1 teaspoon white pepper
- See Recipe Notes
Instruction:
- Add the chili flakes and your additional spices to a heat proof bowl. Mix well.
- Heat the oil over medium heat in a small pot. Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature. (**)
- Pour the hot oil carefully over the chili flakes. It will sizzle up nicely. Mix well. Cool and strain if desired.
- Transfer to a glass container. Use immediately. Lasts 3 months or longer in the refrigerator.
How To Make Proper Chili Oil (Chinese Style)
FAQ
What is the best oil to use when making chilli oil?
Peanut oil, canola oil, corn oil, or a simple vegetable oil make the best chili oil with real chili flavor. I do not recommend oils with stronger flavors, such as olive oil, sesame oil, or coconut oil, as they can affect the flavor of your final oil.
How long does homemade chili oil last?
What is chili oil made of?
What chili oil do restaurants use?
